The majority of monolingual Americans are often bitterly disappointed when they find that René Magritte's Ceci n'est pas une cheeseburger is not a cheeseburger. Equip your hands with very real edibles with today's Groupon: for $7, you get $15 worth of burgers and healthy American fare at Evos. Choose between the following locations: Prado or Viewpoint.
By airbaking instead of deep-frying its food, Evos reinvents the fast-food medium, boasting a healthy bill of eats populated with good-for-you American fare. Evos’s burgers come from beef brought up naturally—hormone- and antibiotic-free. Customers can loosen up jaws by wrapping them around any of six nourishing burgers ($4.99 each), such as the third-pound original Steakburger or the original Championburger, a meatless hero served with zero cholesterol and the option to add on a vegan patty. Light on its fins but still fiery, the spicy trout fillet greets tongues with daintily breaded fish and smoked chipotle sauce, and the honey-mesquite chicken burger satisfies both the bees in your heart and the fowl in your thoughts. A frosty, all-natural homemade shake ($3.49–$3.99) low in fat or a fruitshake ($3.49–$3.99) prepared with real fruit helps a burger or a crispy buffalo-chicken wrap ($5.99) slip happily down the gullet to be warmly welcomed and digested by the appendix.
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.