EVO of Worcester, MA Voted Best Vegetarian & Vegan Restaurant Five Years Running!

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by Pegge Bochynski

Situated approximately 45 miles southwest of Boston just off the Mass Pike, Worcester, Massachusetts, is both a crossroads and destination city. It’s a convenient connecting point between Boston to the north and Hartford and New York City to the south. Students from around the country and the world attend its many colleges and universities, including Clark University and the College of the Holy Cross College. The Worcester Art Museum is a must-see and Mechanics Hall, one of the top four concert and arts venues in North America, hosts musical events year round. Worcester is also home to a number of fabulous restaurants, including EVO Dining, an award-winning eatery with an eclectic menu that features tasty vegan and vegetarian fare, as well as gluten-free and meat-based dishes.

Founded in 2008 by Albert Maykel III and his sister Celeste Maykel-Zack, EVO is adjacent to Living Earth, a grocery store, specializing in healthy, organic products, which was established by the parents of the Maykel siblings more than 35 years ago. Albert is well-known in the area as a master chef and was honored as Worcester’s Best Chef and Iron Chef Champion in 2013. The restaurant was voted the best overall restaurant in 2012 and 2013 and the best vegetarian and organic restaurant for five years straight.

EVO’s interior is spacious and the décor contemporary. Two large brightly lit, bubbling water panels behind the bar mesmerize patrons, and the open kitchen is full of hustle and bustle as the cooks serve up a wide variety of dishes. We were assured by our waitress that vegan and vegetarian offerings are prepared in a separate area from the meat dishes. Upon request, most menu items that contain meat can be prepared as vegan or vegetarian entrées. She also mentioned that the wait staff is specially trained so they can knowledgeably answer questions concerning EVO’s various vegan, gluten-free, and vegetarian options.  Finally, she noted that much of the produce the restaurant serves comes from local farms, including one owned and operated by the Maykel family.

Because there were two of us for lunch, we sampled only a few dishes. We started our meal with the Golden Vegetable Egg Rolls ($9), which consisted of crispy fried wonton skins filled with carrots, cabbage, onions, celery, and spices, and accompanied by a citrus-infused ponzu dipping sauce. Each crunchy bite was worth the price.

Golden Vegetable Egg Rolls

My husband ordered the vegan Hummus and Veggie sandwich ($10), which was bursting with local organic hummus, lettuce, tomato, sprouts, carrots, cucumbers, and red onion. Although he requested a wheat wrap, the sandwich can also be made with gluten-free bread. He particularly noted that the freshness of the homemade hummus perfectly complimented the earthy taste of the veggies.

Vegan Hummus & Veggie Sandwich

Instead of a vegan dish, I ordered the “side size” of the gluten-free Baby Spinach and Chevre salad ($8). Crisp baby spinach, dried cranberries, red onion, fire roasted tomatoes, and crumbled goat cheese filled a medium-sized plate. Homemade apple cider vinaigrette dressing enhanced the tartness of the cranberries and the sweetness of the goat cheese. I also ordered a $7 glass of merlot, which was so generous a portion that I couldn’t finish it.

Vegetarian Gluten-free Baby Spinach and Chevre Salad

We thoroughly enjoyed our dining experience at EVO.  We have relatives in Worcester, so we’ll be back to enjoy other meals at the Maykels’ delightful restaurant. On subsequent visits we hope to try Tuscan Bruschetta (GF, V, $11); Stone Baked Avocado Tuscany (GF, V, $10); Mandarin Tofu Satay (GF, V, $11); Double Stack Black Bean Burger (V, $11); Asian Stir Fry (GF, V, $14); and the Parmigiano (V, $16). If we’re not too full, we may also order the Fruit Crisp with a scoop of vegan vanilla soy ice cream ($10). And after our meal, we’ll certainly pop into Living Earth next door to buy organic products we can enjoy at home.

Pegge Bochynski is a freelance writer who has published more than 150 articles and book reviews in print and on the web for a variety of publishers, including Salem Press, Oxford University Press, Marshall Cavendish, and Thompson-Gale.