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

Evoe in the Press

Deena Prichep, Mix Magazine, October 2013

Matt Duckor, bon appetit Sept. 24. 2013

Ben Waterhouse, The Oregonian Dining Guide 2013

Liz Crain, The Guardian, May 24, 2013

Zagat Guide to Portland

Karen Brooks, Portland Monthly

Katherine Bauer, Good Stuff NW

Portland Monthly Best of the City 2012 :Food

Ruth Brown, Willamette Week Restaurant Guide, October 19, 2011

Danielle Centoni, The Oregonian, June 20, 2011 (full review)

Roger Porter, The Oregonian, June 16, 2010 (full review)

Hours: Thursday - Sunday, noon-7pm. Closed Monday - Wednesday.

Evoe is also available for private parties and special events. Contact Jennifer via email (or ph 503 232-1010) for more information."

Sample Menu

menu changes frequently


Gallego (sardines, Pepper & Fennel)
Dansk (Cured Salmon, Horseradish, Dill)
Little Bo Peep (Lamb meatballs, frisée)
Autogrill (One egg omelete, olive tapanade, roasted red peppers, arugula on a ciabatta roll)
Prosciutto Panino (Sliced prosciutto, butter & olive oil)
Grilled Cheese (Marechal, dijon mustard, shallots on brioche)
The Armand (Roast beef, asiago cheese, aioli. piquillo peppers on ciabatta roll)
Porchetta About It (Porchetta, salsa verde, arugula)
Bob the Burner (hot coppa, calabrese salami, hot peppers, fresh mozzarella)
The Grobart (Pork loin, aged provolone, aioli, cippolini slaw & frisée)


Brussel Sprouts, Fennel & Guanciale
Treviso, Egg Mimosa, Shallot & Anchovy
Endive, Grapefruit, Almond & St. Agur
Chevre Chaud w/Arugula
Beets, Greens, Pistachio, Sherry/Dijon Vinaigrette
Delicata Squash, Balsamic, Seeds & Mint
Cavolo Nero, Golden Raisins, Pecorino & Walnut Breadcrumbs

Small Plates

Scrambled Eggs w/Hedgehog Mushrooms over Toast
Txistorra Sausage w/Frisée, Almonds & Sunny Fried Egg
Baked eggs w/Toast & House Compote


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

Cheese Plate
Charcuterie Plate

Wines by the Glass and bottle

Arregi Txakolina '12
Tenuta La Parrina Vermentino '12
Edi Keber Collio Bianco '12
Domaine de L'Ldylle Savoie '12
Eyrie Vineyards Pinot Blanc '12

Reds & Fellow Travelers (rosés)
Canalicchio Roso di Montalcino '11
Ayres "Perspective" Pinot Noir '11
ValSotillo Ribera del Duero '11
Burlotto Pelaverga '12
Patrick Jasmin Collines Rhodaniennes '10

Sorelle Branca Brut 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.


Commons Madrone Draft
Anthem Cherry Cider (hard)
Isastegi Apple Cider (hard)

Assorted soft drinks

Other beers, waters and soft drinks available from Pastaworks retail selection.

Evoe is the name of Pastaworks on Hawthorne's small "eat in" space and "chef's counter." It draws its name from Virgil's homage/invocation to Bacchus and from founder Peter de Garmo's winemaking experience in the late '60s.

Customers can access Evoe via the retail space, as well as the street. It's open — first come, first served — Thursday through Sunday noon - 7p, for lunch and snacks. Evoe also hosts thematic dinners, tastings, demos and/or readings in the evenings and on closed days. If you are interested in having a private event at Pastaworks, please contact Jennifer at Pastaworks.

Evoe's menu of salads, charcuterie and small plates showcases the produce, meats, cheeses, groceries and beverages available in the store. There are wines by the glass, beers too, and customers can purchase wines and beers off the store's retail shelves (with a modest corkerage fee).

We've been well-loved by press and bloggers, as you can see to the left. As of the beginning of November, we are introducing a new team helming the four-burner, Teressa and Nat. We're excited for the future...

So come in, grab a stool, and leave the hectic world behind. Eating at Evoe is like a little slice of Europe, where drinking a glass of wine at lunch is de rigeur, and there's no reason to rush.