Evo, short for evolution, represents time-honored old world traditions evolving full circle into fresh new beginnings.Years ago, in the Italian village where my grandparents lived, there were no supermarkets to shop for food, so dinner came fresh from the farm to the table. Today, this is the philosophy we practice at Evo. As owner and chef, I do not simply wish to feed you, but to nourish your body and mind with a culinary experience that sets a new standard in dining.
At Evo, we embrace this area’s rich farming and fishing heritage and celebrate its remarkable seasonal bounty. The climate here supplies us with a year round steady stream of stunning ingredients from which we craft our menu. Our beef, chicken, veal and pork are prime grade all natural and hormone free. Our fish is delivered everyday from local fish purveyors. We have allied with Kai-Kai Farms of Indiantown and other local natural and organic farmers which grow vegetables and herbs without pesticides only using mineral fertilizers since there inception. Imported Italian products play a major role in my unique approach to cooking. In partnership with my family in Italy, I have the ability to import only the finest D.O.P certified products, from San Marzano tomatoes to Sicilian and Tuscan first cold pressed extra virgin olive oils, bufala mozzarella and our famous Buratta Pugliese, “Rocca” Reggiano parmiggiano, Aged Balsamic from Modena and the Finest Fresh and handmade Dried Pasta Italy has to offer. As a fourth generation Italian chef, with over 25 years of culinary experience, each day I source and handpick the finest products to incorporate into contemporary variations of my family’s secret recipes…traditional treasures with a fresh new twist.
So, I invite you to sit back, relax, make yourself at home and trust Evo to delight your palate and satisfy your soul.
~ Chef Erik