You’ve seen them in headlines, on covers, and in feature stories
From top restaurants and commodities to events, nonprofits and more, check out our current clients!
Evado PR is proud to work with the best local businesses. When we started our pr agency we made a commitment to work with businesses and people that we believe in. Through the years we have cultivated clients that are great people and good partners!
It’s a pleasure to work with these clients daily and put everything we have into helping their businesses grow and thrive.
Ba Bar offers simple, soulful Vietnamese street food with big flavors and high-quality ingredients from critically acclaimed chef-siblings Eric and Sophie Banh. Born from the streets of Saigon, Ba Bar’s menus offer Vietnamese favorites such as Banh Cuon, Pho noodle soup, spicy Bun bo Hue soup, Sai Gon chicken wings and much more. Ba Bar serves morning pastries and coffee, lunch, happy hour, dinner and late-night food and drink at its three Seattle locations.
Ba Bar Green
Ba Bar Green is a 100% plant-based East Asian street food walk-up window in Seattle’s South Lake Union neighborhood. This vegan offshoot of the popular Ba Bar restaurants is packed with the same high-quality ingredients and techniques guests of Ba Bar have come to trust and love and introduces new Asian dishes and flavors to their guests like Kabocha & Sweet Potato Malay Laksa, Lemongrass Tofu Singapore Noodle, Lao Crispy Rice & Quinoa Salad, Dan Dan Noodles and more.
Since opening its doors in Madison Valley, Cafe Flora has successfully created imaginative and dynamic vegetarian, vegan and gluten-free cuisine. Celebrating twenty years, Cafe Flora has been at the forefront of utilizing local, organic and sustainable produce and herbs and building strong and direct relationships with Washington farms.
Chef Shota Nakajima
Chef Shota is the owner of Taku in Seattle and Banzai Teriyaki in Cle Elum, WA and a three-time James Beard Foundation Awards semi-finalist. He was a top-3 finalist on Bravo’s Top Chef in 2021 and was awarded Season 18 Fan Favorite as voted on by the public. He has received an Eater ‘Young Guns’ award, a Zagat’s ’30 Under 30’ chef designation, and competed on Iron Chef Gauntlet and Beat Bobby Flay. Chef Shota seizes every opportunity to get outside and forage or fish, alongside his border collie Dodger, taking advantage of the abundance of wild goods in Washington’s mountains and waters.
Field to Table
Field to Table was created to spotlight the best of Seattle’s diverse restaurant culture. Working with local award-winning chefs and restaurateurs, the creators behind Field to Table transform Lumen field into an expansive open-air dining room.
The Flora Bakehouse
The Flora Bakehouse is the perfect connection between Cafe Flora and Floret. This sun-filled cafe brings the Beacon Hill neighborhood freshly baked sweet and savory pastries, freshly baked bread, and inventive espresso drinks daily. Featuring fluffy twice baked almond croissants, kouign amann and farmers market inspired danishes to gluten-free and vegan delights, including their famous vegan cinnamon rolls.
After 25 years in Seattle’s Madison Valley neighborhood, the beloved vegetarian restaurant Cafe Flora has opened Floret, a full-service restaurant and bar located in Seattle-Tacoma International Airport. Floret features both sit-down and grab-and-go options and is the first exclusively vegetarian and vegan restaurant to open in Sea-Tac, and only one of a handful of vegetarian airport restaurants in the nation.
Chef Shota Nakajima’s pizza concept inside Redhook Brewlab draws on his Osaka, Japan roots and is inspired by Detroit-style pizza. The rectangular pizzas are cooked in steel pans with a thick, crispy crust and crispy cheese lattice around the sides. Kōbo’s pizza is driven by technique: the mochiko flour lends a chewy texture and slightly sweeter flavor to the dough, and a secret blend of cheeses achieves the signature crunchy-cheese lattice around the edge. The contrast in the chewy, fluffy pizza dough and crispy, crunchy edges gives a unique experience that makes every bite distinct.
Expect plenty of fun pizza combinations and classic favorites as well as flavor packed pub snacks like corn dog nugs, umami tots, creative salads and more – all paired with Redhook brews!
Monsoon’s cuisine is influenced by fresh, local ingredients and by Chinese and European cooking traditions. The menus blend traditional Vietnamese cuisine with Pacific Northwest innovation for modern Vietnamese dishes alongside craft cocktails, an “ocean bar”, daily happy hour, and weekend dim sum brunch. Chefs and siblings Eric and Sophie Banh opened the critically acclaimed restaurant in 1999 giving Seattle a taste of high-quality, authentic Vietnamese food. After a successful nine-year run of Monsoon Seattle the Banh’s expanded to open Monsoon Bellevue in 2008.
Seattle’s first self pour experience featuring over 90 wines and beers from a selection of local and international offerings. Offering something for everyone, Rapport also offers unique bottled and barreled craft cocktails. Chef Mike Law’s farm-inspired housemade fare caps off an evening or weekend brunch at Rapport. Explore, Pour, Eat, Drink, Repeat!
Located in Ballard, on the water’s edge at Shilshole Bay, Ray’s Boathouse, Café and Catering delivers artfully composed plates, elevating the freshest Northwest seafood with precision. Sip craft cocktails and local wines while capturing stunning views of the Olympic Mountains and Puget Sound. Enjoy Ray’s waterfront patio for exceptional outdoor dining spring through fall.
Master sushi chef, Shiro Kashiba, opened his namesake, Shiro’s Sushi Restaurant, in Seattle’s Belltown neighborhood over 20 years ago. The same tradition that opened the restaurant and established a legacy still exists today, led by Chef Jun Takai and his masterful chefs sourcing an abundant seafood selection from
Japanese fish markets and local waters. Artisan sushi craftsmanship and advanced, deeply-rooted Japanese technique, training and culinary experience brings national and international acclaim to this Seattle landmark.
Chef-owner Shota Nakajima brings karaage, marinated and twice-fried Japanese fried chicken, to Capitol Hill with Taku. Inspired by his favorite childhood foods, Nakajima serves karaage in nuggets, wings, as afried chicken sandwich, and in a rice bowl, alongside classic Japanese izakaya side dishes. Taku exudes vibes of a lively Osaka alleyway reminiscent of the bustling food stalls in the Shinsekai district with music, lights, dark wood and Japanese-inspired art.
University District Food Bank
The mission of the University District Food Bank is to build a hunger-free Northeast Seattle by providing neighbors with reliable access to healthy food and life-changing resources. In July 2016 they moved into a new home, one shared with 49 affordable housing apartments and a job skills training coffee shop. With this transition, they were able to significantly increase the amount of food provided to the Northeast Seattle community as their space increased in size, the rooftop garden, Rooftop Roots, was added to their operations, as well as adding and expanding additional programs.
Washington continues to be a leading producer of asparagus in the U.S. with a typical season running from April to June. A step above USDA standards, Washington Asparagus is designated as “Extra Fancy” for its tighter, more uniformly-packed stalks and superior quality. Established in 1991, the Washington Asparagus Commission promotes Washington Asparagus both domestically and across the globe.
Washington state is the top producer of blueberries in the U.S. Noted for having one of the longest blueberry-growing seasons in North America; fresh blueberry season begins in June and stretches into October, with berries harvested in both Eastern and Western Washington. Washington State also leads as the largest region anywhere growing fresh organic blueberries. Versatile for cooking, baking and enjoying fresh, the superfood is full of nutrients and antioxidants. The Washington Blueberry Commission started in 1969 and continues to lead the marketing of the blueberry commodities produced in Washington state.
Notable Past Clients
Restaurant, Beverage + Commodities
8oz. Burger Bar
Chef Jason Wilson
Dry Fly Distilling
Dragonfish Asian Cafe
Dulces Latin Bistro
Eden Hill Restaurant
Eden Hill Provisions
I Love Sushi on Lake Bellevue
Kimpton Restaurants Seattle
Lisa Dupar Catering
Matt’s Rotisserie & Oyster Lounge
McCormick & Schmick’s Seafood Restaurants
Morton’s The Steakhouse
My Sweet Little Cakes
Pearl Bar & Dining
Pho Cylclo Cafes
Pike & Western Wine Shop
Queen City Grill
Restaurants Unlimited, Inc.
Seattle Restaurant Week
Six Seven at The Edgewater
Snoqualmie Gourmet Ice Cream
Sushi Kappo Tamura
Todd English’s Fish Club
Washington State Fruit Commission
Hotels + Real Estate
Arctic Club Hotel
Hilton Garden Inn – Issaquah
Seattle Hotel Association
Events, Entertainment + Leisure
Bacon Eggs & Kegs
Basco Kitchen Design Showroom
Celebrate Little Saigon
Evening of Hope
Lucky Strike Lanes
Northwest Tequila Fest
One Love Seattle
Seattle Cheese Festival
The Parlor Billiards & Spirits
The Golf Club at Newcastle
The Seattle Times Company – Marketing & Events
Retail, Health + Beauty
Calidora Skin Clinic
DeLaurenti Specialty Food and Wine
Gene Juarez Salons & Spas
Grand Central Baking Company
Honey Skin Spa
The Wax Bar
American Heart Association
Bellevue Boys & Girls Club
Children’s Hospital Foundation
Cystic Fibrosis Foundation
Detlef Schrempf Foundation
Seattle Humane Society
Junior League of Seattle
Leukemia & Lymphoma Society
Lifelong AIDS Alliance
March of Dimes
Plymouth Housing Group
Providence Senior and Community Services
Providence Senior and Community Services
Seattle’s Bravest Charity
Seattle International Film Festival
Susan G. Komen For The Cure – Puget Sound Affiliate
The Market Foundation
University District Food Bank
Woodland Park Zoo