Evo Bistro

1313 Old Chain Bridge Road
McLean, VA 22101

CUISINE Spanish/Tapas, Greek/Mediterranean, Wine Bar

PRICE $$$ ($21-$30)

HOURS Open for lunch, Monday through Friday, dinner daily.



NVM AWARDS Best Restaurant 2009
Best Restaurant 2010
Best Restaurant 2011



Accepts Credit Cards

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NVM Review

(November 2010)

By Warren Rojas

Food: 7.8 Ambiance: 7.4 Service: 7.0

The woman kept gazing at Evo’s expansive wine list but couldn’t seem to make up her mind.

Her server carefully folded up the menu, looked the woman in the eyes and began weaving a tale of Bohemian summers spent flamenco dancing in Sevilla, playing music till dawn with friends in Zaragoza and downing bottle after bottle of lush, fruity garnacha.

The whole table changed their order right then and there.

Last fall’s expansion—Evo effectively doubled its seating capacity by annexing an adjoining space—seems to be sitting well with locals, as evidenced by the bustling rush crowds.

Fried mushrooms add crunch to butternut squash-filled noodles basking in heavy cream.

Stock-sopping risotto is engorged with sautéed onions (piquant whites, turned translucent) and truffle oil, all enrobed by a savory web of shredded Parmesan.

Serrano-wrapped trout is surf and turf supreme.

(November 2009)

By Warren Rojas

Food: 8.2 Ambiance: 6.8 Service: 6.6

“Make something for me. Anything,” a famished patron begged chef Driss Zahidi upon entering the poised-for-expansion Evo Bistro.

Much like that trusting chap (his reward: a sumptuous crab dish), fans of the modest McLean shop will soon enjoy additional seating (capacity will double to around 50 seats) and a more spacious bar once management co-opts an adjoining space.

Additional enomatics—restaurant currently showcases around 30 wines in the automated dispensers (just double-check descriptions; a lesson learned when someone mistakenly tagged the 2006 Layer Cake Primitivo as an Australian gem that’s actually from Italy)—are not currently in the works.

Zahidi, meanwhile, wants to integrate even more Moroccan cooking and artisan cheeses to his globe-trotting carte.

Robust sardines, juicy oranges and foamy jalapeno aioli produce a rising tide of deliciousness.

Wilted spinach rises to the occasion courtesy of cubed chorizo—the savory discharge infusing every leaf with an unmistakably porky richness.

Blackened tuna, its skin caked in cayenne and cumin, fortifies a salad of fried leeks, avocado and grape tomatoes (anoint the encroaching greens in acid and water).

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