Our Clients
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
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.
Cafe Flora
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 and Kobo Pizza in Seattle 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.
The Deopbab
The Deopbab, sister takeout and delivery restaurant to Shaburina, was born during the global pandemic. Chef and owner Sabrina Kim created Korean comfort rice bowls (deopbab) as an option for delivery and takeout when all dine-in restaurants were closed. The concept took off and continued, now offering deopbab for weekday lunch and dinner. Popular bowls includes Kimchi Fried Rice, Chadol (brisket) Deopbab, Pork Jowl Deopbab, and Katsu Nembi Deopbab.
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.
Floret
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.
Kōbo Pizza
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
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.
Ray’s
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.
Shaburina
Washington state’s first all-you-can-eat buffet hotpot restaurant. Serving lunch and dinner daily, chef and owner Sabrina Kim creates a highly crave able buffet of seasonal vegetables, fresh seafood, housemade pickled vegetables, kimchi, and sauce bar. A selection of housemade broths is offered alongside shabu shabu meat, including a House beef and pork course, and a Premium course of Wagyu beef and Kurobuta pork.
Shiro’s
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.
Taku
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 Asparagus
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 Blueberries
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
13 Coins
Adana
Addo
Agrodolce
Altstadt
Aqua Star
Bamboo Sushi
Barbacoa
Brasserie Margaux
Café Campagne
Cafe Lago
Campagne
Central Smoke
Chef Jason Wilson
Coastal Kitchen
Crush
DeLille Cellars
Diageo
Dry Fly Distilling
Dragonfish Asian Cafe
Dulces Latin Bistro
Eden Hill Restaurant
Eden Hill Provisions
Frontier Room
Golden Beetle
Greek Gods
Hula Hula
I Love Sushi on Lake Bellevue
Il Fornaio
Kimpton Restaurants Seattle
Kokkaku
Lisa Dupar Catering
LloydMartin
Local 360
Lowercase Brewing
Mama’s Cantina
Matt’s Rotisserie & Oyster Lounge
McCormick & Schmick’s Seafood Restaurants
Miller’s Guild
Morton’s The Steakhouse
My Sweet Little Cakes
Northwest Cherries
Pearl Bar & Dining
Pho Cylclo Cafes
Pike & Western Wine Shop
Queen City Grill
Rapport
Rasai
Remy Cointreau
Restaurants Unlimited, Inc.
RN74
Seattle Restaurant Week
Shanik
Six Seven at The Edgewater
Snoqualmie Gourmet Ice Cream
Sushi Kappo Tamura
Talking Rain
The Herbfarm
The Lakehouse
Tilth
Tini Bigs
Todd English’s Fish Club
Trader Vic’s
Washington Potatoes
Washington State Fruit Commission
Wa’z
Hotels + Real Estate
Arctic Club Hotel
AVA Residences
Edgewater Hotel
Hotel Deca
Hilton Garden Inn – Issaquah
Seattle Hotel Association
Sorrento Hotel
Events, Entertainment + Leisure
Audi
Bacon Eggs & Kegs
Basco Kitchen Design Showroom
Bastille Bash
Celebrate Little Saigon
Evening of Hope
Gilt Seattle
Lucky Strike Lanes
Northwest Tequila Fest
Oki Golf
One Love Seattle
SE Productions
Seattle Cheese Festival
The Parlor Billiards & Spirits
Tini Bigs
The Golf Club at Newcastle
The Seattle Times Company – Marketing & Events
Year Up
Retail, Health + Beauty
Calidora Skin Clinic
DeLaurenti Specialty Food and Wine
Diaper Stork
E.E. Robins
ESACADA
Flywheel Sports
Gene Juarez Salons & Spas
Grand Central Baking Company
Honey Skin Spa
Mario’s
Metropolitan Market
Mighty-O Donuts
Pure Barre
The Wax Bar
Yuan Spa
Non-Profit Partnerships
Alzheimer’s Association
American Heart Association
Bellevue Boys & Girls Club
Childhaven
Children’s Hospital Foundation
Cystic Fibrosis Foundation
Detlef Schrempf Foundation
Ethnic Seattle
FareStart
Food Lifeline
Hopelink
Seattle Humane Society
Junior League of Seattle
Leukemia & Lymphoma Society
Lifelong AIDS Alliance
Make-A-Wish Foundation
March of Dimes
NARAL
Northwest Harvest
Plymouth Housing Group
PONCHO
Providence Senior and Community Services
Providence Senior and Community Services
Rise N’Shine
Salvation Army
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