If you’re looking to explore the progressive Eugene food scene but aren’t quite sure where to extend to past familiar 13th hotspots, meet Rosalie Ruff: Dishcrawl Eugene ambassador, self-proclaimed foodie and organizer of events such as Saturday’s Battledish — a multi-city restaurant competition profiling local chefs and their delicious cuisine. Attendees are, at check in, given a map of six different Eugene eateries hand-picked by the knowledgeable Rosalie herself, and are sent off to explore for themselves. Featured at each stop is a chef’s signature dish and one cocktail concocted by their best mixologists.

The Emerald team was not disappointed.

Stop 1:

Tokyo Tonkatsu, 201 W. Broadway

The mood: Bright, young and livened with modern Asian decor, this restaurant is a new downtown addition and unique lunch spot.

The food: Chef Hiro Kamazuka presented his signature dish,”Katsu,” which is a Japanese-breaded pork cutlet, and a light serving of his spicy tuna roll. The pork was perfectly fried, was seasoned and paired well with the chef’s “Katsu sauce,” which has slightly barbeque-y in taste. The tuna was fresh and the roll was tasty.

Stop 2:

First National Taphouse, 51 W. Broadway

The mood: The first thing noted was the extensive beer list which is big and always changing. The wooden furniture gives the pub a classic old-time feel. With its dark and warm ambiance, First National Taphouse is a prime downtown shelter from the rain.

The food: The featured tacos, stuffed with amber-marinated beef brisket and pear cider-marinated pulled pork, were ridiculously flavorful. The meat was tender, juicy and left us reaching for extra napkins. Try them for yourself during the bar’s “Taco Tuesday” nights for $2 each.

Stop 3:

Belly, 30 E. Broadway

The mood: This long-time Eugene staple welcomes its lucky guests with an eccentric atmosphere, featuring unique and eye-catching decorative pieces. Later in the day, lights are dimmed to provide a finer, upscale dining experience.

The food: Chef Brendan Mahaney perfectly captured his “rustic-European farmhouse soul food” inspired cooking style with a warming Basque piperade, a slow-cooked mix of traditional French peppers, onions, tomatoes and a house-made andouille sausage atop a crispy polenta cake and garnished with a petite quail egg.

Stop 4:

The Cannery, 345 E. 11th Ave.

The mood: Fittingly eclectic, this busy new Eugene gastropub feels nothing short of homey. Catch a buzz and a bite as the hip young servers weave through the tightly knit, rustic wooden stools bearing trays of tall local brews and warm pub-favorites.

The food: The sign outside dubs their parmesan-crusted reuben the best in town. The Basil Julep Kentucky Bourbon has fresh squeezed sour egg whites and freshly muddled basil. Shaken and served over ice,  the drink was refreshingly light and crisp with a mint-green color and topped-off with a basil leaf for garnish.  The Bucha-cha was made with vodka, ginger syrup and fresh lemon and served in a martini glass. Both drinks complemented the heavy and filling sandwich.

Stop 5:

Cornucopia Bar and Burgers, 207 E. Fifth Ave..

The mood: A familiar joint to many, Cornucopia provides an energetic atmosphere perfect for catching a game or grubbing with friends.

The food: One of their famously juicy burgers would have done just fine, but we were pleasantly surprised, instead, by a Latin-inspired spread featuring a spicy scallop and mango ceviche, bacon-wrapped pork shanks in mole, and butternut squash stuffed empanadas. Respectively tangy, tender and to die for.

Stop 6:

Rye, 444 E. Third Ave.

The mood: Dim, rustic and warm. This upscale eatery takes you back a century but in the best way possible. A perfectly intimate dining experience.

The food: “Portuguese Pork Stew: Carlton Farms pork braised with mussels, onion, paprika, saffron and piri-piri served with smashed sweet potatoes.” Need we say more? Comfort food at its very, very finest.

As the Dishcrawl website homepage reads, “Have a food adventure,” and keep up with the local events by following on Twitter and Instagram: @dishcrawleugene, or “like” the page on Facebook, at Facebook.com/dishcrawleugene.