Evette's Chicago — the Lincoln Park restaurant combining Lebanese and Mexican cuisines through a Midwestern lens — adds a seasonal melt to its winter menu. Putting a Lebanese and Mexican spin on a traditional patty melt, the newly added items feature a choice of protein (Gyro, Steak, Lamb Birria, or Hatch Peppers + Onions) on sourdough bread with whipped feta, white American cheese, and pickled onions. The limited time offerings are available for pick-up, delivery, and dine-in.
Cuisine & Menu
At Evette's, the menu centers on Shawarma wraps ($11/$15), which come with a choice of chicken, gyro, steak, lamb, halloumi served with Evette’s pink lemon garlic sauce, sumac tahini, cucumber yogurt, shredded lettuce, tomatoes, sumac onion, and pickles. The menu also features
Tacos, including Taco Arabic ($5 each), red onion, radish, tabbouleh, whipped feta, cucumber yogurt, and Aleppo chili oil, served in a flour tortilla; and Al Pastor Taco ($5), shaved pork, pineapple, red onion, radish, cilantro, served on two corn tortillas with American cheese between the shells.
Brunch dishes — available Saturday and Sundays from 10 a.m. to 2 p.m. — including Waffle Hash Brown Sandwich ($7) choice of bacon, pork sausage or halloumi. Waffle hash brown sandwich with protein, fried egg, chipotle mayo, chimichurri and cheese; Lamb Bacon Hash-fries & Eggs ($14) house made lamb bacon, two eggs, specialty scoop potatoes, lamb bacon za’atar Mayo, chili oil, pickled jalapeño, feta cheese, onion, cilantro, and parsley; and Huevos Rancheros with Pita ($14) fried Greek pita topped with House made salsa roja, two eggs, onion, mozzarella cheese, cilantro & parsley
Pretty Salad ($13), romaine, cucumber, tomatoes, red onion, feta, fried pita, pomegranate seeds with a sumac lemon dressing
Super garlic feta fries ($12) are the most popular item on the menu. They have specialty scoop fries to replicate “fritos scoops” which makes eating topped fries a better experience. Topped with feta, pink garlic sauce, za’atar mayo, za’atar spice and parsley.
Pita Nachos ($13), and Baba Ghanoush ($12)
Shakes ($8) with flavors like Peanut Butter Date, Baklava, and Churro
Team
Mitchell AbouJamra is a first-generation Lebanese-American who grew up immersed in three food cultures that serve as his foundation: Lebanese, Mexican, and Midwestern. He was born in Flint, MI raised in Grand Rapids, MI, centered around his family’s table celebrating the foods of their homeland, their butcher shop & market. When his parents split and his father moved to Tucson, AZ, he experienced Mexican food during his formative years. AbouJamra (who also goes by Jamra professionally) attended culinary school in Chicago and went on to work under Chef Dominique Tougne at Bistro 110. He has held positions across the spectrum of the hospitality industry, from running front-of-house operations at Wrigleyville’s bars to serving as general manager of DMK Group concept Marshall’s Landing, brand-managing alcohol companies with his business Great Lakes Beverage Collective, and serving as a lead chef-instructor for Sur La Table, opening new schools at locations across the country.
Evette's Chicago — the Lincoln Park restaurant combining Lebanese and Mexican cuisines through a Midwestern lens — adds a seasonal melt to its winter menu. Putting a Lebanese and Mexican spin on a traditional patty melt, the newly added items feature a choice of protein (Gyro, Steak, Lamb Birria, or Hatch Peppers + Onions) on sourdough bread with whipped feta, white American cheese, and pickled onions. The limited time offerings are available for pick-up, delivery, and dine-in.
Cuisine & Menu
At Evette's, the menu centers on Shawarma wraps ($11/$15), which come with a choice of chicken, gyro, steak, lamb, halloumi served with Evette’s pink lemon garlic sauce, sumac tahini, cucumber yogurt, shredded lettuce, tomatoes, sumac onion, and pickles. The menu also features
Tacos, including Taco Arabic ($5 each), red onion, radish, tabbouleh, whipped feta, cucumber yogurt, and Aleppo chili oil, served in a flour tortilla; and Al Pastor Taco ($5), shaved pork, pineapple, red onion, radish, cilantro, served on two corn tortillas with American cheese between the shells.
Brunch dishes — available Saturday and Sundays from 10 a.m. to 2 p.m. — including Waffle Hash Brown Sandwich ($7) choice of bacon, pork sausage or halloumi. Waffle hash brown sandwich with protein, fried egg, chipotle mayo, chimichurri and cheese; Lamb Bacon Hash-fries & Eggs ($14) house made lamb bacon, two eggs, specialty scoop potatoes, lamb bacon za’atar Mayo, chili oil, pickled jalapeño, feta cheese, onion, cilantro, and parsley; and Huevos Rancheros with Pita ($14) fried Greek pita topped with House made salsa roja, two eggs, onion, mozzarella cheese, cilantro & parsley
Pretty Salad ($13), romaine, cucumber, tomatoes, red onion, feta, fried pita, pomegranate seeds with a sumac lemon dressing
Super garlic feta fries ($12) are the most popular item on the menu. They have specialty scoop fries to replicate “fritos scoops” which makes eating topped fries a better experience. Topped with feta, pink garlic sauce, za’atar mayo, za’atar spice and parsley.
Pita Nachos ($13), and Baba Ghanoush ($12)
Shakes ($8) with flavors like Peanut Butter Date, Baklava, and Churro
Team
Mitchell AbouJamra is a first-generation Lebanese-American who grew up immersed in three food cultures that serve as his foundation: Lebanese, Mexican, and Midwestern. He was born in Flint, MI raised in Grand Rapids, MI, centered around his family’s table celebrating the foods of their homeland, their butcher shop & market. When his parents split and his father moved to Tucson, AZ, he experienced Mexican food during his formative years. AbouJamra (who also goes by Jamra professionally) attended culinary school in Chicago and went on to work under Chef Dominique Tougne at Bistro 110. He has held positions across the spectrum of the hospitality industry, from running front-of-house operations at Wrigleyville’s bars to serving as general manager of DMK Group concept Marshall’s Landing, brand-managing alcohol companies with his business Great Lakes Beverage Collective, and serving as a lead chef-instructor for Sur La Table, opening new schools at locations across the country.
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