Oregonian - August 2002

The Oregonian did a blurb on Evo in 2002, and discussed how a number of restaurants are using the grill, "which is perfect for exhibition-style cooking."

Northwest Palate magazine - August 2002

Writer and chef Diane Morgan notes that Evo is "not only a crowd feeder, it's a crowd pleaser." She likens cooking on Evo to a cast iron skillet: "foods that have always been a hassle to cook on an open-flame grill become much easier to control on an Evo." Morgan also identifies one of the unsung advantages of Evo's cooking versatility: "no more running back and forth from the kitchen."