Or better than that, how about living the dream on SE 37th and Hawthorne Blvd. at the semi-newly opened EVOE, where former Castagna co-owner/chef Kevin Gibson is doing all of the above, and serving it with some kick ass wines by the glass to those lucky Portland eaters who can get away Wednesdays thru Sundays from 11:00-6:00. w and I finally stopped by today after a brief morning kayaking excursion (my first time!) where we worked up the proper hunger so we could do justice to Kevin's stellar preparations. Attached to Portland's premier imported food and cheese purveyor, Pastaworks, EVOE is the closest you'll come to a small, well thought out European wine/tapas bar. Kevin has access to the depth and breadth of Pastaworks larder of edible goodness, and he is making full and good use of it. Plus his well selected and very affordable wines by the glass are not to be missed.The prime seats are at the beautiful old wooden table where the action is happening about two feet in front of you. Of course the whole place is so small that it doesn't matter where you sit as long as the mouthwatering plates keep coming. EVOE is so small that I almost hate to spread the word because I am already envisioning the crowds that are bound to show. And I am going to be PISSED if I have to wait, because this is food that I am already craving again, and I just left a couple of hours ago! You know, on second thought, don't go...the place sucks, you'll hate it!! But just in case you're the type who just won't listen, here's what you'll have to endure.....
Ham and eggs EVOE style: hand carved Jamon Serrano and Kevin's famous Deviled Eggs
A steaming plate of Pacha beans with peppers waiting it's topping of a perfectly crisped piece of pork belly. I didn't have it today, but it is calling my name!
Calmar Provençal: the most tender calamari imaginable lightly tossed with a black olive tapenade and set on top of roasted peppers with a drizzle of olive oil. Forget that $3000 trip to the south of France...I'll just have it here!
A crisply fresh Raddicchio, Apple, and Walnut Salad topped with Frico. Sorry Kevin, w's already planning on stealing this fab salad to make at our place!
The Handsome One, busily ensuring my future happiness. Thanks K...it was awesome!!
5 comments:
Man, are you spoiling it for the rest of us! Dang!
This is a perfect melding of fabulous food ingredients (Pastaworks) with a genius at using seasonal ingredients to make simple yet orgasmic food (Mr. Gibson). Brilliant!
Like I said, I had mixed emotions about sharing. But is too good to keep to ourselves, don't ya think?
Hmmmm...I suppose. But you can bet I'm going to get there soon with Mr. B. He's gonna die!
Because I'm apparently completely out of it, I did not realize that the chef was well-known. Failing to be star-struck, we had a pleasant exchange about the food and when I was genuinely enthusiastic about a few things he hospitably offered me a few delightful bits and pieces to taste. I think this place has the most unaffected food and atmosphere of any I've tried in a long while. I do hope he has enough business to make it worth his while but not enough for lines!
anon....he is doing just fine. I just hope he can keep doing it, because it is among the best 2 or 3 spots in town!
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