We've taken the most delectable dishes from Thailand and Indonesia and a contemporary twist. Fresh spices form an integral part of all of our recipes, and we grow most of these on site, along with organic tomatoes and various other fruits used in our juice bar. From our forest, we prepare several unique dishes, such as fiddlehead ferns sautéed in a basil garlic sauce with freshly foraged mushrooms.
Our restaurant name is a play on words from Epicurious -- a person who lives life in the pursuit of great food, drink, and open-minded adventure -- and my wife's name, Evi.
Tues – Sun: 10am – 6:00pm
We grow our own Arabica coffee