Story by Leah Kennedy

Behind the narrow storefront at 992 Willamette Street lies a cozy business that is one of the most unique restaurants in Eugene. Poppi’s Anatolia serves Greek and Indian food side-by-side, a combination that, co-owner and cook Diantha Hull says works because of how different the two cuisines are. Hull became co-owner of the restaurant in 1990 and ever since she and business partner George Schaffer have been cooking the same, wholesome recipes. Ethos sat down with Hull to learn more about the restaurant’s delicious local presence.
Leah Kennedy: What does the name mean?
Diantha Hull: The word “Anatolia” is a Greek word that means “Land to the East.” When the restaurant was started 23 years ago, the original owner, Poppi, had a Greek taverna over on 13^th Street near the University. She was raised in Tanzania and spent a lot of time in England. She had a personal knowledge of Indian food and wanted to start an Indian restaurant. Since she was a Greek person starting an Indian restaurant, she used the name Anatolia.
LK: Greek and Indian food is an interesting mix. What made you choose to create a restaurant that serves these two cuisines?
DH: Poppi’s taverna on 13th was where Sacred Heart Physicians and Surgeons building is now. Within a couple of months of Anatolia opening she received a notice from Sacred Heart, which owned the land, that they were going to take that building away and build something new. She just brought the taverna down [to Anatolia] and put them together.
LK: What are the similarities and the differences between Greek and Indian cuisine?
DH: Greek and Indian food are not similar, which is why the cuisines serve well together. They don’t compete here on our menu. What you’ve got is the Greek food, which is peasant food and very simple, straightforward dishes, while the Indian food is complex and you have the spiciness. Rather than being similar they are complimentary in different aspects.
LK: What’s your favorite dish here at Poppi’s Anatolia? Why?
DH: My favorite dish is probably the Gharides Saganaki, which happens to be Greek. You get a little skillet that has olive oil and then they sauté red and green bell peppers and tomatoes in there and add shrimp and top it with feta cheese and capers and serve it with salad and rice. It is just really I good. I also like all the curries.
LK: If you had to pair one Indian dish and one Greek dish, what would you put together?
DH: I would probably start with a Greek salad and then have the standard chicken curry. Then you’ve got all your vegetables, you’ve got spice, and you’ve got some cheese. That would make me happy.
LK: What do you think of Eugene food culture? How would you define it?
DH: I think you can expect a very educated community. People have been eating well here for a long time. That’s evidenced not only by the high number of quality restaurants, but you can also see it in the local markets. Every neighborhood has a viable local produce option and local grocer and I think that means that people are interested in how they cook at home and what they eat when they go out. You can’t eat better than in Eugene. People don’t want anything to come out of a box.
LK: How does your restaurant work within Eugene’s food culture?
DH: Our food is authentic. We’ve been serving the majority of our recipes for over twenty years. Those are the recipes that came from the lands of the cuisines we are serving. When someone from India comes in and says, “Oh my gosh this is just like my mom made” – I can’t think of what else we could offer local diners that could make their experience better.

Gallery • 3 Photos

Nick Cote

Diantha Hull, Cooking at Poppi’s Anatolia