Reservations are available by calling 703.288.4422 or OpenTable.com.
Northern Virginia Magazine - 50 Best Restaurants, November 2015
Evo Bistro stays in the same part of the globe, borrowing heavily from Spain with patata bravas, a favorite to snack on, while still deciding on what else to order which should be the shrimp in an abundantly garlicky, salsa-like sauce. Bridging the Mediterranean Sea, a Moroccan cassoulet offers lamb, duck and sausage plus white beans that are thankful to pick up the menage's meaty flavors.
Northern Virginia Magazine - Best Bars, October 2015
Evo Bistro's light blue walls and dark furniture make for an intimate, no-frills vibe that keeps the focus on what's important here: high quality wine source domestically and globally. Evo is known for its $4, $6 and $9 happy hour specials.
OpenTable - September/October 2015
Evo Bistro has been selected as an OpenTable Diners’ Choice Local Pick in September and October 2015 for Best Mediterrean Cuisine in McLean. The selection is determined by recent, verified OpenTable diner reviews within McLean.
Viva Tysons - July/August 2015
Growing up in Casablanca exposed Chef Driss Zahidi to a variety of French, Italian, Spanish and Moroccan cuisines. While his college training was in chemistry, it is clear that Zahidi's training has influenced his ability to create a truly amazing culinary experience. "Creating artistic and flavorful dishes has always been my true passion," says Zahidi. "My training in chemistry has always helped me to find the perfect balance through a variety of cooking methods."
The Georgetowner - May 2015
The restaurant has gone through a succession of leadership changes over the years, but the original owner and excutive chef, Driss Zahidi, is back, restoring the restaurant's authentic Mediterranean character.
Northern Virginia Magazine - January 2015
Driss Zahidi is back at Evo Bistro! Zahidi, a Moroccan native, will release his new menu, which shifts Evo Bistro from its current emphasis on American-Italian food to pan-Mediterranean cuisine pulling from Spain, Italy and Morocco.
McLean Chamber of Commmerce - 2014 Restaurant of the Year
Evo Bistro was honored to recevie this award on October 7, 2014 during the 2014 GMCC Suits & Sneakers with Business and Community Awards program. Evo Bistro's management would like to congratulate everyone on staff for a job well done!
Arlington Magazine - It's a Date, March/April 2014
Evo Bistro is normally subdued, except for Wednesday nights when bottles of wine drop to half price and locals pack the place. For guests who want alone time, general manager Jerry Keating suggests coming in on a Monday, when bottles are also discounted, but the dining room is quieter.
Zagat - Must Try Wine Bar and Fabulous Food, 2014
Fairfax Times, December 2012
First, it is more than double the original size, which obviously means more seating, less waiting time, and, oddly enough, less noise. That doesn't mean it is any less boisterous and energetic, simply that it is easier to hold a conversation.
And second, as of late last year, it has a new chef and a new menu. Small plates, or tapas, are still the mainstay of the menu, but by dinner some of the lunch tapas have graduated to the entree side of the menu, and the abbreviated number of tapas are listed among the soups, salads and vegetables.
Zagat - Excellence for Food, 2013
Zagat - Excellence for Food & Top Greek/Meditterean Cuisine, 2012
Open Table - Top 50 Wine List in the United States, 2011
Rated top 50 restaurant for notable wine list in the United States from more than 10 million reviews submitted by OpenTable diners for more than 12,000 restaurants.
Northern Virginia Magazine - Top 50 Restaurants, 2011
Evo Bistro the ideal place to raid your spouse’s/significant other’s/friend’s plate for “just a taste” of whatever they’ve ordered.
The main dining room is often packed with jovial groups and nuclear families dutifully working their collective way through shellfish-laden, saffron-laced paella pans, while the crescent-shaped bar remains the purview of chatty, chummy wine lovers.
Northern Virginia Magazine, April 2011
Palates Behind the Plate: Tobias Padovano of Evo Bistro. A series dedicated to the palates behind Northern Virginia Magazines’s 2011 Fifty Best Restaurants.
Washingtonian - Great Bars Issue, February 2011
At this neighborhood favorite, families and small groups can feast on a Mediterranean menu with something for everyone - from soups and sandwiches to marinated anchovies and paella. The dramatic marble bar is framed by an Enomatic wine dispenser with more than 50 taps, and the wine list is coded according to grape guru Robert Parker, Wine Spectator, and the International Wine Review. With a shop next door, it's easy to bring home a favorite pour.
Zagat - Excellence for Food & Top Greek/Meditterean Cuisine, 2011
Northern Virginia Magazine - Top 50 Restaurants, 2010
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.
Washingtonian - Best Of Issue, July 2010
Many of the Mediterranean small plates at Evo Bistro are satisfying, but one of chef Driss Zahidi’s creations stands out above the rest: ravioli made fresh daily and stuffed with lobster, cream, salt, and pepper. The sweet disks of pasta are set in a lobster-and-crab reduction, then topped with jumbo-lump crabmeat, crispy bits of Serrano ham, and pan-fried leek matchsticks. The result is the restaurant’s most popular item—with customers and with us.
Capitol File Obsessions, 2010
Listed as a "suburban gem".
Zagat - Tops for Mediterranean Food Small Plates/Tapas, 2010
Northern Virginia Magazine - Top 50 Restaurants, 2009
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.
Zagat - Top Newcomers, 2009
Washingtonian - Cheap Eats, 2009
Why go: Dinner and drinks on a Cheap Eats budget? This convivial McLean wine bar makes it possible with a Mediterranean/Moroccan small-plates menu and a wine dispenser that doles out mini-pours of more than 30 wines.
What to get: Piquillos rellenos, goat-cheese-and-wild-mushroom-stuffed Spanish peppers; fried calamari with smoked-paprika aioli; grilled lamb sausages with olives and harissa; chicken-leg tagine with green olives and preserved lemon.
Best for: Girls’ night out; date night for parents.
Washington City Paper - Top 50 Restaurants, 2009
From the moment you walk in the door at Evo Bistro, you’re made to feel like, somehow, you’re late to the party—and you better catch up fast.
Washingtonian - Best Bars Issue, March 2009
Outfitted in modern decor and dark wood, this 45-seater is a locals-only joint dressed up as a wine bar. The staff warmly greets regulars who return for the automated wine machine that’s operated by a rechargeable debit card—you choose one-, three-, or five-ounce pours from a roster of 32 bottles. For those who prefer a traditional pour, another 24 are available by the glass, and if you taste something you really like, you can buy a bottle to take home.
The Washington Post, October 2008
Dark wood, stained concrete floors and a great soundtrack lend an air of sophistication to Evo Bistro, which serves a worldly selection of wines with its generous small plates.
Washingtonian - Cheap Eats, 2008
Why go: For the nifty wine dispenser that puts mini-pours from more than two dozen boutique and better-known producers in your glass via a restaurant-supplied debit card. The fun is in mixing and matching tastes with savory Mediterranean small plates.
Executive Biz, September 2008
For anyone like me who needs superb food and a fine glass of cabernet to survive, a year-old wine bar in McLean is wowing critics and patrons and received the ‘Top Rated Newcomer’ award. Evo Bistro offers a refined and inviting tapas menu—with main courses as well—that spans Greek/Mediterranean, Portuguese/Spanish, and spicy Moroccan.
On Tap Magazine, 2008
Sure, Evo Bistro has the usual wines available by the glass or bottle. And its tapas menu, regarded as one of the best around, earns rave reviews from diners and critics alike for the varied Mediterranean flavors. But the real star here is the Evo Card, a unique debit card that buys one thing only: wine.
DC Magazine, July 2008
Grab a glass and a prepaid card at this McLean hideaway, where wines are dispensed self-serve-style from a sleek Enomatic system.
Biz Bash, February 2008
A wine bar nestled in a strip mall isn’t likely to feel cosmopolitan, but Evo Bistro manages to do just that. Open since September, this 45-seat space has an earthy interior, with a large potted palm, ecru walls, and espresso-stained cherrywood tables. A sleek automated wine system dispenses one-, three-, and five-ounce pours from 32 bottles.
The Fairfax County Times, January 2008
Among the stars are the tender butternut squash ravioli bathed in a light cream sauce delicately flavored with sage and perched on a nest of sliced wild mushrooms; the nuggets of fried potato in a memorable cabrales cheese sauce; the shrip in garlic sauce; the large, succulent mussles in a white wine, shallot and garlic butter; and the grilled, slightly spicy lamb sausage merguez served with an unusual salad of chopped olives. So far, none have disappointed and some have been so memorable that they've been repeated.
Washingtonian, December 2007
At Evo Bistro, a new wine bar in McLean, it's easy to foregt you're in a restaurant. The place has the feel of a house party that never ends. Customers - many who seem to know one another - come, go, sit at the bar, and gather around a gigh-tech altar that delivers wine at the press of a button.
Pamela's Punch, November 2007
The idea of a self serving wine bar and being able to pick out our own wines was a fun experience. EVO Bistro intended this concept to bring a “social” atmosphere to what otherwise would be just a normal night after work. But, the wine tasting is just one part of what EVO has to offer. The menu is wonderful.
The Washington Post, November 2007
A petite filet of beef was paired with a rich piquillo pepper sauce and topped with sauteed oyster mushrooms. A simple beef turnover was encased in delicate puff pastry. The fried clamari was nearly greaseless and, oh, so tender.
Pamela's Punch, October 2007
Evo Bistro creatively creates an atmosphere were winos, both pro and joe, can mingle amongst each other and talk about the various tastings, likes, dislikes, comments, feedback, recommendations, etc. Think Napa Valley wine tasting (minus the vineyards, wineries, and fabulous countryside) meets DC suburbanites.