Charlotte Restaurants

#ExperienceEvoke Spring Menu

It’s time again for another look at Evoke’s menu! I love that they change each spring and fall (and really love sampling the new items.)


At this spring’s tasting, we were introduced to the new chef de cuisine, Rodrigo Velazco. Chef previously worked at Vivace and is now bringing an “old school meets new school” menu to the guests at Le Méridien’s restaurant.

He encourages you to “bring people you want to impress” to Evoke, and I have to agree.

Here’s a look at what he impressed us with a few weeks ago (descriptions courtesy of Evoke.)

Yellowfin Tuna: sea beans, saffron-pickled fennel, arugula, crispy onion, lemon oil. Tuna is one of my favorite things, so this was a huge winner.
Burrata Salad: heirloom tomatoes, brioche cracker, black olive vinaigrette, basil. Hand over a bowl of those tomatoes, please.
Lobster & Sweetbreads: peas, mint, lemon, tarragon jus vinaigrette. If you don’t know what sweetbreads are… maybe don’t Google it. 🙂
Pimenton Rigatoni: braised rabbit, fava beans, morels (mushrooms), mint gremolada. Evoke makes their pasta in-house daily, and the hard work pays off.
Sturgeon: white asparagus, fennel, pearl onions, grapes, di vitello jus. Apparently sturgeon is rare in restaurants around us, which is a bummer because it’s delicious.
Corn Cheesecake: bourbon mousse, rosemary, blueberry. The corn taste sort of takes you by surprise, but by the second bite, I was a big fan.

We left with a jar of one of Evoke’s signature steak seasonings. I choose “smoke” based on the amazing scent alone. Chef also carries around a spoon with him to taste and encourage others to taste dishes, so we went home with a mini version.


Another fantastic dinner at Evoke. Can’t wait to see what they cook up in the fall!

This post was created after a complimentary meal from Evoke. All opinions are my own.


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