PastaWorks

Evoe also hosts special events, including wine tastings, thematic dinners and private parties.

Evoe in the Press

Portland Monthly Best of the City 2012 :Food
"Part art, part supper, heavy glass jars filled with Evoe owner Kevin Gibson’s twisted, brightly stained produce line the communal table at Evoe—evidence that Gibson has been dutifully transforming the choicest of the season into his dynamic pickle plate. A recent visit brought a seven-piece platter loaded with kimchi-spiked turnips, star anise–steeped chard stems, and hard-boiled eggs dyed yellow with a cumin and coriander soak. For maximum pucker, try Gibson’s experiments like supertart sour cherries and Guindilla peppers braced with zippy spices."


Portland Monthly Best Restaurants 2011
"Three years ago Kevin Gibson, one of Portland’s most accomplished chefs, left the high-end restaurant scene to become the master of his own universe inside the Hawthorne Pastaworks. Food formulas don’t exist here. In a space no larger than a dorm room, Gibson’s mood reigns whether he is grilling a cheese sandwich, slicing up wild-boar pâté with sour cherries, or rubbing anise into duck to be paired with fresh kumquat chutney—a dish you’d be thrilled to find at a fancy restaurant at twice the price. Check for a scallops salad—a Gibson signature—or squid baked in an earthenware crock with hot peaks of blood-orange aioli (garlic mayo). If you’re on the run, grab one of the nearly dozen daily sandwiches. Best is the Little Bo Peep: exquisite lamb meatballs stacked with frizzy greens on ciabatta bread. Even by Portland standards, Evoe is quirky. But for anyone who loves great food, it’s Exhibit A for why we are the envy of the country."

Ruth Brown, Willamette Week Restaurant Guide, October 19, 2011
"[SLOW BAR FOOD] Evoe has always felt more like a bar than a restaurant to me. A place where you can pull a stool up to the big butcher-block counter and shoot the shit with the chefs. You glance at the day’s menu, scrawled in chalk on the blackboard. Tell them what you like, they’ll tell you what’s good. Conversation continues as they prepare your dishes, leisurely but attentively, and delicious plates of fresh, seasonal goodies sporadically appear. Most dishes feature very simple but elegant flavor combinations, and almost all are considerably more than the sum of their parts. On a recent visit, a salad made from thinly shaved slices of raw squash, soft and salty feta cheese, hazelnuts and mint was “summer” captured in a single, flawless dish. Thick slices of a light and fluffy garlic-puree tortilla española came with a lick-your-plate romesco sauce. A simple caprese salad was transformed with a rainbow of heirloom tomatoes. There is always a long list of very good sandwiches for a quick lunch, but if you have the time, put aside a few hours and sit down for two or three plates and a good conversation with the guy who made them.

Danielle Centoni, The Oregonian, June 20, 2011 (full review)
"Intimate, informal, relaxed. Evoe is like those small tapas bars on the back roads in Spain, filled with regulars and overlooked by tourists. The small plates are perfect examples of bold, elemental Mediterranean flavors harnessed into harmony, from the earthy-salty-sweet salad of shaved fennel, artichoke and guanciale, to the oily, spicy Gallego sandwich stuffed with anchovies and peppers. Fall in love with a wine or an ingredient, or want to re-create a dish at home? Just wander into Pastaworks next door, the source of just about everything on the menu."


Roger Porter, The Oregonian, June 16, 2010 (full review)
"... Evoe is perhaps the only place in town where, it seems to me, each item is near flawless. It is the first restaurant to which I've given a straight A in four years of reviewing for The Oregonian.

Let me hasten to say it is not at all the best Portland restaurant I've been to in that time; and because Evoe is somewhat like a tapas bar, the sheer informality of the place would seem to call for a less exalted grade. But gram for gram, it furnishes the most perfect collection of dishes I've experienced in town."

Camas Davis, Portland Monthly, February, 2009 (full review)
"With each visit, I’ve stayed longer, tried more dishes, and chatted with the chef, who cooks with a kind of rare, meditative precision that’s rarely seen in the frenzied, machismo world of restaurant line-cooking. I lingered, in other words—something that most restaurants these days don’t necessarily inspire or encourage, but that, at Evoe, is the guiding mantra."

Menu for the week of May 16
Open Wednesday thru Sunday, 12Noon-7PM.
Closed Monday and Tuesday

Sandwiches

Gallego (sardines, Pepper & Fennel)
Dansk (Cured Salmon, Horseradish, Dill)
Muffaletta (New Orleans Style)
Autogrill (Egg, Red Pepper, Olive Tapanade)
Grilled Cheese (Marechal. Dijon, Shallot)

Sandwich Specials

Hot Ham, Gruyere & Egg
Grüner (Liverwurst, Pickled Cabbage & Apple Slaw)
Little Bo Peep
Taste of Chicago (Windy City Grinder)

Salads

Artichoke, Fennel & Guanciale
Chevre Chaud w/Arugula
Beet Salad
Butter Lettuce, Anchovy & Lemon
Radicchio, Apple, Walnut & Fricco

Small Plates

Roasted Asparagus, Bread Crumbs & Egg
Cuttlefish, Asparagus & Green Almonds
Scrambled Eggs. Morels & Asparagus
Spuma di Mortadella
Tortilla Española
Chicken & Morel Sausage w/Watercress and Chicken Liver Mousse
French Breakfast Radishes & Butter

Snacks

Jamon Serrano
Deviled Eggs
Spiced Marcona Almonds
House Made Pickles
Mixed Olives
Bread & olive oil or butter

Cheese Plate
Charcuterie Plate

Soup

Asparagus Puree

Wines by the Glass and bottle

Whites
Arregi Txakoli '11
Dom. Michel Macon Village '10
Ca Montebello Pinot Nero Bianco
Matello Pinot Gris '11
Ch. Barbanao Cassis Blanc '11

Reds & Fellow Travelers (rosés)
Zerbina Ceregio Sangiovese '10
Ayres Persepctive WV Pinot Noir '10
Sottimano "Mate" Brachetto '10
Mencos Rioja Tinto '09
Dom. Rouge Bleu Mistral '09
Chateau Margüi Rose '11


Adami Prosecco by the glass and bottle

$5 corkage for any bottle from Pastaworks retail selection (waived for retail bottles $35 or more). $20 corkage for bottles brought from outside Pastaworks.

Beverages

Bitburger
Elysian Avatar IPA
Anthem Pear Cider (hard)
Petritegi Apple Cider (hard)

Assorted soft drinks

Other beers, waters and soft drinks available from Pastaworks retail slection

Evoe is the name of Pastaworks on Hawthorne "eating in" facility and tasting room.It draws its name from Virgil's homage/invocation to Bacchus and from Peter's only winemaking experience in the late 1960's.

Evoe fills the space of the original Pastaworks and opens into the store as well as the street. It's open from noon to early evening five days a week (Wednesday through Sunday). Evoe also hosts thematic dinners, tastings, demos and/or readings in the evenings and on closed days.

Evoe's menu of salads, charcuterie, soups, sandwiches, fried items are crafted by Kevin Gibson, who also prepares and serves the dishes (with a little help). There are wines by the glass, beers too, and customers can purchase wines and beers off the store's retail shelves (with an incredibly modest corkerage fee to cover glasses, etc). Evoe has been well received by customers and press alike. We hope you will stop in soon.