Many of the Mediterranean small plates at Evo Bistro are satisfying, but one of chef Driss Zahidi’s creations stands out above the rest: ravioli made fresh daily and stuffed with lobster, cream, salt, and pepper. The sweet disks of pasta are set in a lobster-and-crab reduction, then topped with jumbo-lump crabmeat, crispy bits of Serrano ham, and pan-fried leek matchsticks. The result is the restaurant’s most popular item—with customers and with us.
This article appears in the July 2010 issue of The Washingtonian.
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