DETAILS: Available indoors and outdoors, enjoy a great Mediterranean dish prepared by Executive Chef Matt Ginn and his team at EVO $25 not including tax or service gets you a glass of wine and a delicious meal.
Option One: Tabbouleh Salad, Falafel with spicy mango sauce, pickled onions, and fresh pita.
Wine pairing: glass of 2019 IXSIR, “Altitudes”, White, Batroun District, LebanonOption Two: Tabbouleh Salad, Lamb Shawarma with hommus, jalapeño, and fresh pita. Wine pairing: a glass of 2018 Le Petit Baal, Rouge, Bekaa Valley, Lebanon
COST: $25 inclusive of wine, food (not including tax, and gratuity).
RESERVE: Call (207) 358-7830 to make your reservation.
LINK: evoportland.com
Executive Chef, Matt Ginn oversees menu creation and operations at Evo Kitchen + Bar, an upscale, modern eatery on Fore Street in Portland and at Chebeague Island Inn, a 100-seat restaurant and historic hotel in Casco Bay off the coast ofYarmouth. Matt has been interested in food since his first job at 14, picking strawberries at Maxwell’s Farm in Cape Elizabeth. He was awarded the Lobster Chef of the Year in 2015, had the honor of cooking at the James Beard House in New York City in 2017 and was a two time Chopped Champion on the Food Network. He and his wife are the proud parents of a six year old son, Bryce and three year old daughter, Claire.
