Evette's takes its name from Jamra's Teta, the Lebanese word for grandmother, a woman he describes as the guiding force behind the restaurant's approach to hospitality and cooking with care.
Chef/owner Mitchell Jamra is a first-generation Lebanese-American raised in Flint, Michigan, around his family's table, grocery store, and butcher shop, with Mexican food entering his cooking later through time spent with his father in Tucson. He trained at the Cooking and Hospitality Institute of Chicago and worked under the late Chef Dominique Tougne at Bistro 110 before opening Evette's in 2020.
The menu merges Lebanese and Mexican flavors against a Midwestern backdrop, with halloumi tacos and garlic feta fries standing out as the dishes regulars keep coming back for. The space has built a following as a cozy, welcoming neighborhood spot, spread largely by word of mouth.
Chef/owner Mitchell Jamra is a first-generation Lebanese-American raised in Flint, Michigan, around his family's table, grocery store, and butcher shop, with Mexican food entering his cooking later through time spent with his father in Tucson. He trained at the Cooking and Hospitality Institute of Chicago and worked under the late Chef Dominique Tougne at Bistro 110 before opening Evette's in 2020.
The menu merges Lebanese and Mexican flavors against a Midwestern backdrop, with halloumi tacos and garlic feta fries standing out as the dishes regulars keep coming back for. The space has built a following as a cozy, welcoming neighborhood spot, spread largely by word of mouth.