Hours: Lunch & Dinner, Closed Sun.
At EVO, the use of fresh, local ingredients is key, and they’ve been keeping it local from the very beginning, back when they were a mobile wood-fired oven serving pizza at the farmers market in Marion Square. Large chalkboards decorate the walls, listing local ingredients from various farms, along with daily specials. Executive Chef Blake McCormick flexes her culinary creativity with the daily specials. Housemade sausages, fresh arugula, and duck crostini have popped up on the specials board, but we’re partial to the pizza. The crust is thin and slightly charred, and the mozzarella is made fresh and pulled in-house twice a day. The pistachio pesto pie has been named one of the best pizzas in the country by Food Network Magazine, and the sinful Pork Trifecta keeps customers coming back. Check out the beer list for what’s on tap, and you’ll find plenty of local brews to keep your inner beer snob happy. And, speaking of beer snobs, keep your eyes peeled for a joint Holy City Brewing and EVO restaurant/brew pub/music venue to open on the peninsula this spring. —Kinsey Gidick (Dish, Winter 2019)
Artisan, wood-fired oven pizza that gets topped with the freshest ingredients and best housemade toppings around. Take the pork trifecta challenge.