Review of Evo

Portland Magazine has reviewed Evo.

Chef de cuisine Matthew Ginn (executive chef is Brendan Hicks, also chef at Chebeague Island Inn) calls Evo’s menu “refreshing–less butter and cream, more olive oil and sumac.” Succulent sautéed chicken livers ($10) from nearby Sumner Valley Farm are prepared with fresh pomegranate and lemon juices, olive oil, and sumac and served with bite-sized crackers inspired by a 10th-century recipe involving crushed walnuts, pomegranate, and vinegar.