The Optimist, set to open in May, will serve sustainable seafood prepared in a wood-burning oven. The adjacent oyster bar, The Oyster Bar at The Optimist, will be a more casual affair, with light bites and an outdoor patio.
As executive chef (for both the restaurant and the oyster bar), Evans will be responsible for curating the restaurant's seafood selection, and for creating seasonal specials.
Evans' passion for sustainable fishing seems to make him a natural fit for The Optimist. We're looking forward to the next installment in Ford Fry's burgeoning restaurant group.
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