From Our Editors
The EVOS story begins on an ordinary day in the early 90's, when Dino Lambridis, Alkis Crassas, and Michael Jeffers suddenly felt a rumble in their bellies. The three friends piled into their sputtering 1988 Oldsmobile and drove for hours, searching for a fast food joint that could satisfy their craving for burgers that were both delicious and healthy. It was during this futile quest that they hatched the concept of EVOS —a quick-service eatery that serves healthy takes on American comfort foods. Two decades later, they’ve expanded EVOS into locations across Florida, Georgia, and North Carolina and has earned accolades from national publications such as USA Today.
Within each kitchen, chefs sizzle up grass-fed beef burgers and fold locally sourced produce into salads and wraps. The cooks eschew deep fryers, opting instead to slow roast their fries using grease-free technique called "airbaking". The restaurant staff is also deeply committed to eco-friendly practices, providing customers with recyclable and biodegradable serving materials and greeting each neighborhood tree by name.