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"Start us off with an overview. An undeniably glam and urbane space, Evo's downstairs area hums with action from the bar. The upstairs is a bit quieter, with tables dotting the sleek mezzanine. What's the crowd like? Portland’s prettiest people are all here, either gabbing at the bar or tucking into excellent house specialties at tables. What should we be drinking? Five local draft beers rotate regularly, and the international wine list was built to complement the Mediterranean food, with bottles from Macedonia, South Africa, Greece, Spain, and Sicily, among other regions. Meanwhile, the craft cocktail list uses fresh, local ingredients. Main event: the food. Give us the lowdown—especially what not to miss. Sure, Chef Matt Ginn won "Chopped." But his biggest win yet is this kitchen, where he's taught his team to combine Maine ingredients with Mediterranean flavors. Local farms bring in the meat for his lamb ribs with yogurt and dates; and his black bass in a chickpea stew comes straight out of the surrounding waters. At brunch that means flavor-bomb falafel breakfast wraps and ethereal potato doughnuts, not to mention chickpea fries that seem to melt almost immediately on your tongue. (And by the way, "Evo" stands for "evolution," not extra-virgin olive oil.) And how did the front-of-house folks treat you? Well-trained, friendly, and casual but professional. Food is excellently timed, and everything arrives cooked exactly as requested and at just the right temperature. What’s the real-real on why we’re coming here? There's a little something for everyone: revelry and theatrics downstairs, and a hushed, romantic atmosphere upstairs."
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"Gotta try this spot out. More high class dining. Make a reservation"
@tylerredding
"Complex, flavorful. Very good. Mussels the best!"
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