According to the material supplied with the application, the owners plan to serve a menu of “Eastern Mediterranean Cuisine”. A draft menu (pages 74-75) was supplied with the supporting paperwork. Here’s an excerpt.
The full floor plan (1st floor show below) seems to show a mezzanine area for additional seating. You can find some concept sketches for the space on Evo’s facebook page.
Update: The Golden Dish reports the chef Brandon Hicks will lead the kitchen staff,
Executive chef is Brandon Hicks, who also oversees the kitchen at the Chebeague Island Inn as well has having had a solid background at some of New York’s top-rated Michelin starred restaurants. Executive sous chef is Matt Ginn, formerly executive chef of Five Fifty-Five in Portland as well as L’Espalier in Boston.