EUGENE, Ore. -- The Oregon Electric Station is in the process of making changes to its menu and seating.
A spokesperson for the restaurant said they are going back to what they do best, adding more prime rib and steaks to the menu.
There will also be more gluten-free and dietary-specific options.
Executive Chef Scott Neuman runs the kitchen at OES. Neuman has been a chef for 38 years. KEZI 9 News met with him on Friday to find out more about the changes.
"It can be your special occasion place, but we don't want it to just be your special occasion place. We want it to be your everyday place, too. A place you can come in to get a quick bite to eat and maybe a nice snack and a great handcrafted cocktail using local ingredients. So that's what we're trying to focus on,” Neuman said.
“We have a grass-fed option," Neuman said. "There'll be a T-bone option that we're adding, a second size of fillet, three different sizes of prime rib, which is our number one seller and probably the thing we're most known for. If people like fish, we've got some great fish options. We've got some great pasta. We do vegetarian, vegan, gluten free. We can pretty much accommodate anyone.”
They've also made changes to the bar area, adding more couches and seating.
The new menu is expected to roll out in early September.
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