Evoe

I love this place! Moved to Portland just a few months ago and have been here numerous times!
Sadly this place closes its doors on Sun 8÷31÷14! Please come in and say hello to Teressa and Nat one last time! Splurge and get the oysters, a glass of rosé, and order the ‘Grobart’. This place will be sorely missed!

This little restaurant is inside an amazing Eurpoean style grocery market and they make some kick butt food! Their soups sandwiches and salads are all super fresh, sometimes meat carved straight from the «deli» counter in the market next door. I think I had one of the most authentic tasting Italian sandwiches here last time I went.

EVOE IS AMAZING. ‘NUFF SAID.
Pro tip: get a beverage from next door and you can enjoy your meal with a good beer or some wine. You can even get dessert!

This place is great! We’ve been several times and have not been disappointed. My favorite sandwich is «Bob the Burner.» The beet salad is killer, Everything is simple, and prepared perfectly with high quality ingredients. The staff has always been friendly and as attentive as they can be considering they’re cooking and taking orders.

I will admit it: my vacations revolve around eating. While planning a vacation, I carefully research restaurant, café and bar options in every city I will be visiting. I really look forward to culinary exploration… and am left quite disappointed by experiences such as the one I had at Evoe.
My partner and I decided to have lunch at Evoe after reading generally positive reviews on Chowhound. We were in the area and Evoe didn’t look busy, so we decided to have a seat at one of the counters.
From the moment we sat down, we had the feeling that we weren’t quite the clientele the Evoe owners and employees look for. There are three other customers in the whole restaurant but nobody bothers to greet us. Hmm…
When an employee finally found his way over to us, it was as though he was doing us a favor by taking our order.
After dining in Europe, I have become accustomed to waiting for good food and I truly don’t mind enjoying conversation while anticipating my meal. What I DO mind is Evoe’s too-​cool-​for-​school attitude that customers will eat dishes in a haphazard manner according to the whim of the chef. My partner received her soup 20 minutes after receiving her sandwich. I received my entrée 10 minutes before she got any of her food. Awkward. Worse yet was watching the staff members hang out in the kitchen, perhaps deliberately making us wait for them to start making the soup. They did not even start making the soup until AFTER the sandwich was delivered. Is this funny to them?
Not a fan of having to leave my table and walk next door to the adjoining market to order my own coffee. Why can’t the staff members handle coffee orders?
While I have become more understanding of «no modifications» policies, I couldn’t believe the chef wouldn’t let my partner order a different kind of bread with her sandwich. Seriously? You can’t let someone have roast beef on wheat bread instead of focaccia? Seems like an easy-​to-​accomodate request… but only if you actually care about pleasing the customers.
Food was fine. Not spectacular. Won’t be going back during my annual trip to Portland.

Gourmet sandwiches, salads and wine in a cute little café space on Hawthorne. We had a salad and delectable couple of sandwiches — the Dansk, of cured salmon, horseradish, boiled egg, dill, mayo, open faced on rye and the Prosciutto with olive oil butter on a baguette. As you would expect being part of Pastaworks, it was a gourmet experience. It’s all made expertly in front if which is fun. Grab and go sandwiches too if you’re in a hurry, but expect emphasis on quality not necessarily on quantity.

I’ve eaten some of the finest food that I’ve had in Portland at Evoe. But I also agree with other reviewers that the «hang out in the kitchen» vibe can be hit or miss. (The small portions bother me less, but the high prices make them a little tough to swallow, as it were.) The wine is always interesting, but again, it is priced at the high end. The owner and staff are always pleasant, but sometimes distracted. On balance, I wish they tried just a little bit harder! However, if all you are after is uncompromising deliciousness, definitely give this place a try!

My poor rating is for the service which was very dismissive and indifferent on the part of all the staff including the owner. Unfortunately this totally distracted from the food and the time and care taken in its preparation. This was my second visit here and the service was the same on both occasions, but I thought this was perhaps a «one time» occurrence. We were made to feel at fault and ignorant when we asked questions, and when after 45 minutes, we simply inquired, just wondering, as to one of our plates, we were told, «I told you you needed to order plates for sharing.»
As we were a group of older women and new to the restaurant I could not help but think there was some ageism going on as the waiter smiled and was engaging to most other people in the room. Who knows, but I have noticed similar impressions in the postings on service. There are so many good restaurants in Portland of equal or superior caliber with friendly service that I will not subject myself to this experience again.

Slightly overpriced for the size of the sandwich. The egg, olive tapenade, roasted red pepper was delicious, the bread extremely soft, but $ 10 for just a sandwich, pretty steep.

Quality vs quantity. In wandering Hawthorne districts shops I recalled having Pastaworks (PW) fresh noodles from a friend so I had to check it out. And I discovered Evoe connected to it and thought it’d be wonderful to have a meal at a PW restaurant. With just a few people at noon. I wandered around PW and then the crowds grew so my friend and I quickly got a seat. Unfortunately, we sat in the most awkward seats in the house that are 180 degrees to the open kitchen BUT it was an exceptional meal so it kinda makes up for my own lack of «early bird» gets the best choice of seats in the house.
Pros:
1. Food is FRESH fresh FRESH using ingredients found right in the market at PastaWorks, very local.
2. I love trying something new so I went with the «nettle & sheep’s milk ricotta dumplings with meyer lemon cream and walnuts». It was definitely not what I was thinking b/​c the dumplings are not pasta-​filled wrappers but it was INCREDIBLE and I «licked» the plate clean with the fresh bread.
3. Locally-​sourced ingredients + talented chefs = amazing dishes. Seeing a man cook is a foodie-girl’s dream come true.
Cons:
1. Small seating area (Go EARLY or late-​afternoon) to avoid a line. Barstools at all tables but the best one is at the open kitchen counter.
2. No reservations taken, just show up
3. To feel full (what is probably normal but we are used to ginormous portions) you’ll need to order more than one dish.
4. For me, this is not an everyday restaurant simply due to the cost but hey, I’m open to dinner invites. :)
Advise: Find a 1 – 2 friends who love the sharing concept (or invite me… if you pay) and are adventurous eaters so that you can try several dishes.

Had the Pâté sandwich. I have no words to describe how good it was.
It. Was. GOOD.

Evoe is funky and probably not for everyone. Which is good because I can’t wait to go back.
Don’t expect instant gratification, especially if you are there at traditional mealtimes. We waited and waited for a table and I was expecting my impatient honey to pull me out the door, but he was intrigued enough by the chalkboard menu to stay. We ended up at the counter, which was a lovely experience. We talked to the diners on either side and got to watch the food prep (not all of it pretty) and smiling and fun staff run the restaurant with Swiss clockworks efficiency.
The pickles and kimchi were awesome. Pickled fiddlehead ferns, fennel, cauliflower… I’ve been a pickle person since childhood and Evoe pickles rank up there with my favorite early pickle experiences from Lindel’s in Anaheim, CA.
My nettle dumpling dish was served volcanic bubbly hot, and the guys beside me warned me to take it slow. But I was raised by refugees and know lots about how to avoid pain, like not to eat hot food that bubbles, so I waited until I was able to dip a bit of bread into the sauce (I think it was Little T but I forgot to ask) and let that cool enough to get started. Then I made it my life goal to leave my plate so clean it wouldn’t need to be scrubbed. This was a delicious dish.
I really liked sitting at the counter. Watching the food prep was quite reassuring, despite some creative interpretation of health and hygiene guidelines. I supervised a kitchen and because we were serving a frail population, I’m especially aware of food-​borne illness concerns. But the kitchen was very clean. The counters were clean. The staff actually used the dishwashing station to wash hands. The electric cooktop was clean. The towels looked clean. Even the chippy plates looked cleaner than some I’ve seen at very nice restaurants. The overall general cleanliness of food prep areas in a kitchen in the throes of food service was impressive enough that I loosened up my standards enough to enjoy the meal.
One thing that really impressed me was the efficiency of the staff. There were only three guys, all a’cooking and a’serving and a’clearing, and they kept food coming and counters cleared and dishes washed and it was really quite a show. Bravo.
With shared bread and pickle plate, I found the portions very satisfying, and I also found the price (around $ 30 with drink and tip) to be quite reasonable for the quality of the food and the inventiveness of the menu. I wanted a wee bit of something sweet, but there’s a great market through the doorway and they carry my favorite bakery cookie in pretty much the world (Miss Zumstein Lemon and Poppy sandwich cookies) so it was pretty much a perfect meal.

Generally treating sandwiches as snacks when traveling and told that Portland features many excellent ones — from Bunk to Lardo to Kenny and Zukes the place that most caught my eye was a small restaurant-​within-​a-​store called Evoe — located in Pastaworks on Hawthorne. Having spent the majority of the day checking out the Pacific coast from Tilamook to Seaside and arriving back in PDX well before dinner reservations at Le Pigeon the sandwich and charcuterie stop seemed like the perfect spot for a quick bite.
Tucked in the back corner of an enormous Italian Grocery store (incidentally connected to another store full of oddities and knick-​knacks that requires more exploring when I have more time and open space in my luggage) I arrived at Evoe to find the bar empty and the two workers chatting, slicing, and preparing jars of pickles as I was invited to sit where I like; the menu directly above the bar and featuring no less than 4 sandwiches and a dozen charcuterie options that sounded divine. Asking questions about the meats felt a little bit like an episode of Portlandia as the heritage and curing was described at length, but with samples offered as we moved along who was I to complain — the cured salmon and jamon iberco both excellent.
Order placed what followed next would prove to be anything but a «quick bite,» though the results were well worth it as I spent the next thirty minutes watching true artistry in the composition of both my sandwich and a side dish — each ingredient picked, cut, toasted, roasted, or grilled individually and sauces made on the spot; this is serious sandwich making, not some «Sandwich Artist» throwing deli meat on a bun that came pre-​frozen from the factory, and starting with a beautiful torchon of Foie Gras with Walnut toast and Sauteed Pears — both made as my house cured foie was sliced and my sandwich was prepared — you’d be hard pressed to find a more nicely composed torchon at a bistro in Paris or Montréal. Silky and buttery, completely deveined and spreadable on the warm toast as the pears provided a sweet juxtaposition the only thing that could have made this better was a glass of Tokaji or Sauternes.
Moving next to a dish suggested by the chef when I asked what was best, the Little Bo Peep Sandwich would prove every bit as good as the quality of its four ingredients — the tender and gamey lamb meatballs with a bit of mint and pepper, a rich but surprisingly light feta and olive oil sauce muddled right before service, and bitter frisee on thick ciabatta more with great chew and wispy pockets quite amenable to soaking up the sauce without becoming soggy. Truly a case of letting great ingredients show for themselves this is what sandwich making is all about to me — a composition of tastes, flavors, and textures every bit on par with other raved sandwich spots like Paseo, Paesanos, and even Roli Roti but entirely unique and distinctly Portland.

I live on Hawthorne and eat out almost every night. Evoe is the place that I go when I’m in the mood for an exceptional food experience. Not every dish I’ve had there has been extraordinary (though all have been good) but when I go, I know that I’m very likely to experience some sort of food-​related epiphany. Sometimes this involves a familiar ingredient used in a new way (i.e. the raw squash salad, or the bergamot that appeared tonight in my radicchio salad). At other times it’s a simple combination of two or three familiar ingredients in just the right proportions to make them sing. Finally, there are the standouts which leave me in a temporary state of bliss – items like tonight’s braised duck with couscous. (The sauce included apricot, ginger, cardamom, and saffron.)
When I’m at Evoe I feel like I’m in the hands of an artist, and I feel privileged to watch him work. It’s the one place I go where I often just let the chef/​owner choose all or part of my meal and I’ll always let him select the wine. He’s clearly there to cook, not gab, and he takes the task seriously. He’s constantly experimenting with new ingredients from Pastaworks, and if I ask him what’s good he’ll always give me an honest assessment. More than once he’s steered me away from something I’m considering and toward something he thinks is more successful. He’s also surprisingly modest about his impressive talents. Tonight I asked him to choose both my salad and wine and he asked me if I thought the salad was too strong on the anchovies (I thought it was well balanced.)
On more than one occasion I’ve inquired about ingredients and he’s spontaneously brought me elements to sample. Tonight, for instance, I was questioning him about bergamot (a citrus fruit) and he brought me a little piece of finger lime to try. (I realized later that these little gems were $ 80 a pound in the store.)
I see mixed reviews on Unilocal,which is unfortunate. I think people come in looking for a quick bite and effusive friendly staff (almost a rule on Hawthorne), and expect to get out for a few bucks. It’s far better to think of this as a serious food venue – a place to slow down, really savor the ingredients, and maybe learn something new. My best experiences have been when I’m alone or with another person who’s there for the food. Going there just to «grab a bite» and having a focused conversation can feel a bit like being in a bar and yakking loudly right in front of a talented musician.
It’s also not the best place for conversation in that the long tables with stools aren’t ideal for lengthy visits or private discussions. (Sometimes the music isn’t really right for this either – which is why my partner doesn’t really like to visit.) The tables are terrific, however, for meeting other foodies and discussing ingredients and favorite restaurants. One day I actually walked out with a list of restaurants to try.
I haven’t sampled many sandwiches. My guess is that they are there for the convenience of customers who are in a hurry or don’t want to spend much and I notice that the negative reviews are often sandwich-​related.
Price is also a factor. This isn’t cheap food. If you want a substantial meal (salad and an entrée) you’re going to spend $ 18 – 25. But I think that the quality of the food rivals restaurants that are far more expensive. Frankly, it always strikes me as a bargain – top quality food that is cheaper because the venue is so casual. If you can’t afford to spend that much, go in for a snack.
Whatever you try, consider letting the chef choose it for you. He won’t steer you wrong.

I have mixed feelings about this place.
On one hand, Evoe is truly unique. It’s pretty much dining at its simplest. You literally sit in the kitchen, which consists of two dudes, a chopping table, range top, and a few other odds and ends. The entire cooking process is transparent from raw food to your plate. When you order a salad, for example, one of the chefs reaches across the table and plucks a fresh vegetable out of a colorful pile, peels it, and chops it right before your eyes. The same process is followed for any other dish. You can even talk to them while they cook your food! Pretty cool, huh? The food is fresh and delicious, the menu is simple and I believe it rotates on a regular basis to utilize fresh, locally-​sourced foods.
Now, the bad. Seating is awfully limited, so good luck getting a table around lunchtime. The wait time for food is also ridiculously long (think 20 – 40 minutes for a salad or sandwich) as a result of the whole process being carried out by hand right in front of you. Great if you want to relax with a glass of wine, not good if you want to grab a bite in a hurry. Additionally, the portion sizes can vary — my smoked salmon «sandwich» on rye was tiny — so don’t count on filling up after just one dish. Or, just go straight for the pâté sandwich, it’s both delicious and filling.
Go to Evoe with the right expectations, and you may just end up loving it. Otherwise, you may come away sorely disappointed.

This is a great place to relax enjoy great food and meet new people at one of the large family style tables. Menu is diverse fresh and totally delicious. I had the roasted peppers, Scallops and the sand dabs with celery root purée. Quite amazing especially when you take into account all the food is prepared on a glass top electric range.
This place is a must try when you visit Portland.

Every now and then i like an über-​chic sandwich as much as the next fake food snob, so I wish i had nice things to say about my girl’s lunch at Evoe. Sadly, lots of what i read in the less glowing reviews rang true. The waiter/​chef seemed slightly disappointed by our arrival. I am pretty sure he thought we were idiots.
We ordered a salad and a grilled cheese sandwich and deviled eggs (which were good).
The sandwich arrived after about 30 minutes — it had been sauteed to a bread-​crumb level of crispiness, and fell apart so drastically it had to be eaten with fork and knife. It was very small and very greasy.
about 15– 20 minutes later my friends entrée arrived, so a really really long time. It was a tomato salad with goat cheese. it was ok. It would have been nice to eat lunch together.
As we were leaving, i was scanning the street to see where i could stop and get a muffin on the way to my car as i was still pretty hungry.

Best northwestern local foodie lunch spot in pasta works. Huge menu with tons of chalk board specials. Sandwiches, salads and soup with wine to boot. House cured meats. Love the croque Madame. Minimalistic wood, chalkboard and steel setting to sit casually and watch the chefs. House brined pickled veggies as well.

This is one of two sandwich spots on the Eater PDX Top 38 list that I’m taking on this year. The other one being Bunk Sandwiches.
I’m familiar with Pastaworks but had no idea that they had this quaint restaurant attached to it here in the Hawthorne district. It is communal seating and has a counter at the the bar. This is where you should be to see them put their specialties together. It has about 20 – 23 seats total in th erestaurant.
I knew going in after looking at the menu that I wanted to try the Little Bo Peep sandwich. It consists of a Ciabatta bun with greens and Lamb meatballs. I love Lamb and the sandwich came in about 15 minutes, My first bite was remarkable. It has to been one of the top 5 sandwiches I have ever had. Perfect seasoned Lamb, grilled to perfection Ciabatta and nice mix of greens and spread to accent it.
It was simple but great. I saw many other dishes that I will need to try on the second visit. The scallops with grapefruit and avocado and deviled eggs come to mind.
Another one of Portland’s must try’s.

I had a mellow on-​the-​way-​home-​from work dinner here tonight, with my wonderful buy1get1 coupon from Chinook Book. It blissed me out! Seriously, at my next stop, Fred Meyer, I walked around like a happy buddha, oozing gratitude for the fine food I’d eaten and the wonders of humanity.
It’s just so nice to sit at a counter and watch your individual dish being prepared with such grace and care. There is NOTHING mass produced about this: fennel finely sliced before my eyes, porcini mushroom lovingly peeled.
The service was great – both cooks had plenty of time & patience to talk a little food with me. I asked for recommendations & got them. I was not scorned for drinking merely water, though I admired the two women near me, who liked their glasses of wine so much they moved on to a bottle of same. You go, girls!
What did I eat? A remarkable salad of glacier lettuce (not lettuce at all in my book, more like a crystal-​laden succulent) with (perfect) pear & crispy speck. Two tender, lightly seared scallops served on a perfectly balanced blend of lightly dressed fennel, porcini & chives. Gorgeous! The kind of meal that makes me slow wwaaaayyyyy down, notice each bite, and then head over to Freddie’s feeling like I’ve been praying. Or someone’s been praying for me.