Party Bar

Party Bar organic burgers, best veggie burger, pastured fried chicken, creative comfort food, creative and classic cocktails
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Billy’s first cocktail on the menu 🥳🥳🥳Who Wants To Be a Melonaire- Suntory Roku Gin , (house made!) tuscan melon liqueur...
09/05/2026

Billy’s first cocktail on the menu 🥳🥳🥳
Who Wants To Be a Melonaire- Suntory Roku Gin , (house made!) tuscan melon liqueur, & lime with melon sugar rim

Smoked Poblano Sausage new to the menu 🥳Mark Kosmicki uses mostly chicken (scrap from Fog Hollow Farm wholes chickens we...
08/28/2026

Smoked Poblano Sausage new to the menu 🥳
Mark Kosmicki uses mostly chicken (scrap from Fog Hollow Farm wholes chickens we break down for the rest of the menu), some Laughing Stock pork fat, lots of fresh Plantet Janet oregano, roast Groundwork Organics poblanos, cilantro, and some some spices to make my favorite sausage ever 💁🏻‍♀️
We’re serving it with pimento cheese grits, tomatillo slaw, & a braised peach sauce.

Pay What You Can Day is happening now - seating till 9pm.Plus we have a new special burger💁🏻‍♀️Green Chile Cheeseburger ...
08/26/2026

Pay What You Can Day is happening now - seating till 9pm.
Plus we have a new special burger💁🏻‍♀️
Green Chile Cheeseburger 🍔 —>
🌶️ roast Anaheims
🧀 smoked American cheese (i made!)
💚 chile verde aioli
🍅 beefsteak tomato
🥬 iceberg shrettuce ( don’t worry it’s Groundwork Organics )
🍔 as always Fair Valley Farm grass fed beef
🍔 & Mark Kosmicki brioche bun 🥰

We’re participating in this global day of hospitality for all on Wednesday 🥳Come pay *literally* what you can for any fo...
08/24/2026

We’re participating in this global day of hospitality for all on Wednesday 🥳
Come pay *literally* what you can for any food on our menu. Please share! Hoping this can be a first of many.

Our new sandwich from the 🌊 💁🏻‍♀️ smoked albacore belly salad on toasted squid ink bread with pickled diva cucumbers, co...
08/19/2026

Our new sandwich from the 🌊
💁🏻‍♀️ smoked albacore belly salad on toasted squid ink bread with pickled diva cucumbers, collard stem kimchi, provolone swiss frico, & butterhead lettuce.

Save the date!Seating 4-9. No reservations.Just come on in!
08/15/2026

Save the date!
Seating 4-9.
No reservations.
Just come on in!

pork confit with peaches, peppers, & sweet corn grits 🥳 Been on the menu for a couple weeks- prob around for another wee...
08/07/2026

pork confit with peaches, peppers, & sweet corn grits 🥳 Been on the menu for a couple weeks- prob around for another week.
⭐️ Adding a new pork confit sandwich today with pickled cherry relish, tarragon dijjonaise, & arugula… Only around for about a week!

🥳Our berry crumb tart is now gluten free! & as always vegan💁🏻‍♀️
07/09/2026

🥳Our berry crumb tart is now gluten free! & as always vegan💁🏻‍♀️

07/05/2026

Our smoked mushroom veggie burger 💁🏻‍♀️
A recipe I developed around 15 years ago at Party Cart. The process is inspired by classic falafel preparation (had an aha moment!) and old school veggie burgers that never were trying to be meat- just trying to be delicious. They’re a labor of love 💝

Served on Mark’s focaccia with cashew white barbecue sauce, bread and butter pickled onions, & lettuce (I added tomato to mine!). & it’s vegan!

Address

55 W Broadway
Eugene, OR
97401

Opening Hours

Wednesday 4pm - 8pm
Thursday 4pm - 8pm
Friday 4pm - 8pm
Saturday 4pm - 8pm

Telephone

+15413458228

Website

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