Evette’s Chicago launches Seasonal Melts

Evette’s Chicago launches Seasonal Melts

Evette’s Chicago – the Lincoln Park restaurant that combines Lebanese and Mexican dishes through a lens from the Midwest – adds a seasonal meltdown to its winter menu. With a Lebanese and Mexican spin on a traditional patty melt, the newly added items have a selection of proteins (Gyro, Steak, Lamb Birria or Hatch Peppers + Onions) on sourdough bread with whipped feta, white American cheese and pickled onions. The time-limited offers are available for pick-up, delivery and dining.

Kitchen & Menu

At Evette’s, Lebanese flavors join Mexico’s culinary culture with dishes made from fresh ingredients. Evette’s knows the source of all the ingredients used, and AbouJamra works with manufacturers who believe in taking care of products that they like from the menu.

The menu is centered on Shawarma wraps ($ 11 / $ 15), which come with a selection of chicken, gyro, steak, lamb, halloumi served with Evette’s pink lemon garlic sauce, sumac tahini, cucumber yogurt, grated lettuce, tomatoes, sumac onions and pickled cucumbers. The menu also contains:

  • Tacos, including Taco Arabic ($ 5 each), red onion, radish, tabbouleh, whipped feta, cucumber yogurt and Aleppo chili oil, served in a melt 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 Sunday from 10am to 2pm – including Waffle Hash Brown Sandwich ($ 7) choice of bacon, pork sausage or halloumi. Waffle hash brown sandwich with protein, fried eggs, chipotle mayo, chimichurri and cheese; Lamb Bacon Hash-fries & eggs ($ 14) homemade lamb bacon, two eggs, special potatoes, lamb bacon za’atar mayo, chili oil, pickled jalapeño, feta cheese, onions, cilantro and parsley; and Huevos Rancheros with pita ($ 14) fried Greek pita topped with homemade salsa roja, two eggs, onions, mozzarella cheese, cilantro and parsley

  • Beautiful 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 special scoop fries to copy “fritos scoops”, making it a better experience to eat topped fries. 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


Mitchell AbouJamra is a first-generation Lebanese-American who grew up 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 where he celebrated food from their homeland, their butcher shop and market. When his parents separated and his father moved to Tucson, AZ, he experienced Mexican food in his formative years. AbouJamra (who also goes by Jamra professionally) attended culinary school in Chicago and continued to work under Chef Dominique Tougne at Bistro 110. He has held positions across the spectrum of the hospitality industry, from conducting front-of-house operations in Wrigleyville bars to serve as general manager of the DMK Group concept Marshall’s Landing, brand-managing liquor companies with its company Great Lakes Beverage Collective, and serve as lead cook-instructor for Sur La Table, which opens new schools in locations across the country.


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