Evo Italian Menu | Tequesta, FL

Name: Evo Italian
Address: 150 N US Highway 1, Tequesta, FL 33469, Tequesta, FL, US
Telephone: (561) 745-2444
Price range: $$$

Contact & Location

italian restaurant · $$$

150 N US Highway 1, Tequesta, FL 33469

(561) 745-2444 · tap to call

evoitalian.com

How far is Evo Italian?

150 N US Highway 1, Tequesta, FL 33469

Distance from central Tequestain the centre

Straight-line distance from the midpoint of our Tequesta listings.

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Hours of Operation

Monday4:30–10 PM

Tuesday4:30–10 PM

Wednesday4:30–10 PM

Thursday4:30–10 PM

Friday4:30–11 PM

Saturday4:30–11 PM

SundayClosed

See It Before You Go

Short videos of Evo Italian from people who went: food, artichoke romana, poached pear beggars purse, lobster bruschetta, garden squash blossom, bucatini carbonara. Tap to play.

Videos by @mattjames9191 · Evo Italian, playing in the creator’s official Instagram / TikTok players.Not affiliated with DiscoverHappyHours.

Happy Hour & Drinks

Updated August 2026

Evo Italian does not currently offer a confirmed happy hour. The restaurant features full food and drink menus across 75 verified items, available in full detail below.

Cocktails & Wine

Cocktails

AMARETTO SOUR

Luxardo amaretto, fresh lemon, and cherry

SMOKED MANHATTAN

Maker’s Mark bourbon, sweet vermouth, cherry wood smoked

APEROL SPRITZ

Aperol and prosecco with a splash of soda

PEANUT BUTTER OLD FASHIONED

Peanut butter whiskey and chocolate bitters

RED SANGRIA

Pinot Nero, Chambord, and pineapple

COOL CUCUMBER

Vodka, elderflower, cucumber, and mint

PEAR LYCHEE MARTINI

Pear Vodka and lychee with fresh citrus

MAGIC MOJITO

Guava-infused rum, lime, and mint

THE TWINKLE

Grey Goose vodka, elderflower, and prosecco

TANGY WATERMELON

Tequila and fresh watermelon with lime and Tajin

WHITE CHOCOLATE MARTINI

Vanilla Vodka, and white chocolate liqueur

SPICY AMIGO

Green Chili vodka, mango, citrus, and ginger

ESPRESSO MARTINI

Vanilla Vodka, Kimbo espresso and coffee liqueur

HANDSOME GEORGE

Tequila and mezcal with fresh lime and jalapeño

SPARKLING WINE & CHAMPAGNE

Prosecco Superiore, Bisol “Jeio”, D.O.C.G, Italy, N/V

Brachetto d’ Acqui, Rosa Regale, Banfi, Piedmont, Italy, ’18

Champagne, Nicholas Feuillatte, Brut Rosé, Chouilly, France, N/V

Champagne, Moët & Chandon, Imperial, Brut, Épernay, France, N/V

WHITE WINE

Pinot Grigio, Bertani, Velante, Veneto, Italy, ’21

Pinot Grigio, Vigneti, Le Monde, Friuli Venezia Giulia, Italy, ’20

Gavi di Gavi, Villa Sparina, Piedmont, Italy, ’21

Sauvignon Blanc, Momo, Marlborough, New Zealand, ’21

Sancerre, Les Charmes, Domaine Andre Vatan, Lorie Valley, France, ‘21

Chardonnay, Marchesi Antinori, Bramito del Cervaro, Umbria, Italy, ’21

Chardonnay, Mer Soleil, Silver, (Unoaked), Monterey, California, ’21

Chardonnay, Patz & Hall, Sonoma Coast, California, ’18

ROSÉ WINE

Pinot Grigio Rosé, Cantina LaVis, Trentino, Itay, ’19

Diving into Hampton Water, Languedoc, South France, ’21

RED WINE

Pinot Nero, Cantina LaVis, Trentino, Italy, ’21

Pinot Noir, Pali Wine Co., Riviera, Sonoma Coast, California, ’22

Pinot Noir, En Route, Les Pommiers, Russian River Valley, California, ’21

Chianti Classico, Poggio Bonelli, Tenute, Toscana, Italy, ’19

Chianti Classico Riserva, Querceto, Toscana, Italy, ’18

Rosso di Montalcino, La Fiorita, Toscana, Italy, ’19

Nebbiolo, Pertinace, Langhe, Piedmont, Italy, ’19

Barbera del Monferrato, Villa Sparina, Piedmont, Italy, ’21

Valpolicella, Classico Superiore, Poggi, ‘Il Moretto”, Vento, Italy, ’17

Tempranillo Reserva, Faustio V, Rioja, Spain, ’16

Super Tuscan, Marchesi Antinori, Il Bruciato, Guado al Tasso, Bolgheri, Toscana, Italy, ’21

Blend, Intrinsic, Columbia Valley, Washington, ’20

Blend, Pessimist, Daou Vineyards, Paso Robles, California, ’21

Blend, The Pairing (Screaming Eagle), California, ’18

Cabernet Sauvignon, Martin Ray, Napa Valley, California, ’20

Cabernet Sauvignon, Napa Cellars, St. Helena, Napa Valley, California, ’19

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Updated August 2026

Evo Italian Our Menu

Apps

Artichoke Romana

A classic Roman preparation of tender artichokes sauteed with garlic, herbs and extra virgin olive oil, finished with pecorino romano and seasoned breadcrumbs

Calamari Arrabiata

Lightly fried calamari tossed in a spicy San Marzano tomato sauce with garlic and fresh basil

Poached Pear Beggars Purse

Delicate beggars purse ravioli filled with poached pear and taleggio cheese, finshed in a light amaretto cream sauce with toasted pignoli nuts

Nancy's Meatballs

House-made meatballs crafted from veal, beef and pork, simmered in D.O.P. San Marzano tomatoes and finished with whipped ricotta and fresh basil

Sicilian Stack

Layers of crispy eggplant, creamy bufala mozzarella and heirloom tomatoes finished with basil oil, aged Modena balsamic and 24-month reggiano

Lobster Bruschetta

Sweet Maine lobster tossed in a rich lobster sherry cream sauce with heirloom tomatoes, basil and garlic, served over grilled crostini

Wagyu Carpaccio*

Thinly sliced Mishima Reserve American Wagyu finished with arugula, shaved parmigiano-reggiano, capers, white truffle oil and fresh lemon

Squash Blossom

Delicate squash blossoms stuffed with ricotta and lightly fried until golden, served with D.O.P San Marzano tomato sauce

Clams Oreganata

Little neck clams baked with garlic, lemon, herbs and seasoned breadcrumbs

Salads

Arugula

Peppery arugula topped with watermelon, heirloom tomatoes, caramelized shallots, toasted pignoli nuts and aged reggiano, finished with port wine vinaigrette

Buratta Pugliese

Imported burrata from Puglia, Italy paired with roasted sweet peppers and heirloom tomatoes, finished with basil infusedolive oil and aged Modena balsamic

Cesare

Crisp romaine hearts tossed with house-made Cesare dressing, topped with imported white anchovies, parmigiano-reggiano and toasted oreganata breadcrumbs

Caprese

Heirloom tomatoes, fresh bufala mozzarella and garden basil, finished with extra virgin olive oil and aged balsamic

Beet

Roasted red beets and pistachio-crusted golden beets served with mixed greens, creamy goat cheese and aged balsamic reduction

Pasta

Cavatelli Bolognese

Slow-simmered beef, veal and pork ragu tossed with mezza rigatoni and nished with whipped ricotta and fresh basil

Linguine Vongole

Little neck clams sauteed with roasted garlic, white wine and extra virgin olive oil over linguine

Sunday Gravy

Chef Erik’s family recipe feturing slow-braised pork, beef and sausage simmered in D.O.P. San Marzano tomatoes, served over mezza rigatoni with whipped ricotta and fresh basil

Bucatini Carbonara*

Imported pancetta, caramelized onions, white wine, cream, pecorino romano, sweet peas, farm fresh egg yolk

Pennine Rigate Vodka

D.O.P. San Marzano tomatoes, cream, prosciutto di parma, sweet shallots, sweet peas, penne pasta, Tito’s Handmade vodka, whipped ricotta, garden basil

Orecchiette

Traditonal orecchiette pasta with mild Italian sausage, broccoli rabe, white cannellini beans and roasted garlic, nished with extra virgin olive oil and 24-month aged reggiano

Cacio e Pepe

Bucatini pasta nished with fresh cracked pepper, extra virgin olive oil and 24-month aged reggiano

Main

Chicken Involtini

Bell & Evans chicken breast stued with fresh mozzarella, prosciutto di Parma and baby spinach, lightly egg battered and nished with a demi-glace, served with Yukon Gold whipped potatoes

Chicken Milanese

Lightly breaded Bell & Evans chicken topped with baby arugula, heirloom tomatoes, cucumber, red onion, imported bufala mozzarella and aged balsamic

Chicken Scarpariello

Bone- in tender Bell & Evan’s chicken, Italian sasuage, garlic, sweet peppers, mild cherry peppers, rosemary, aged balsamic, yukon gold potatoes

Shrimp Parmigiano

Lightly breaded jumbo shrimp topped with D.O.P San Marzano tomato sauce, fresh mozzarella and pecorino romano, served with pomodoro spaghetti

Veal Scallopini

Tender milk-fed veal with wild mushrooms and heirloom tomatoes in a rich Madeira cream sauce, served over Yukon Gold whipped potatoes

Veal Chop*

16-ounce milk-fed veal chop finished with sweet Sicilian Marsala and wild mushrooms, served with Yukon Gold whipped potatoes

Short Rib Brasato

Slow-braised prime beef in a rich Cabernet and sofrito braise, served over sweet pea parmesan risotto

Filetto Gorgonzola*

Certified Angus Beef center-cut let mignon topped with Italian gorgonzola and Barolo demi-glace, served with Yukon Gold whipped potatoes

Yellowtail Francese

Local yellowtail snapper lightly egg battered and finished with roasted garlic, white wine, lemon and extra virgin olive oil, served with sweet pea parmesan risotto

Salmon

Premium Scottish Loch Duart salmon served over a cannellini and fava bean ragu, finished with Florida citrus beurre blanc