This upscale restaurant just southwest of Denver is a must for your next special occasion.
Evoke 1923 won me over at the first taste of their garlic rosemary focaccia bread. The fragrant, generously sized loaf arrived at my table, warm, sprinkled with coarse salt, and served with a dish of roasted tomato sauce. It was a struggle not to devour every slice.
And then, the matcha dumplings arrived—soft, green, gnocchi-like pillows topped with a blob of truffled miso butter and set in a broth swirling with unexpected flavors and spices. Each spoonful delivered savory mushrooms, tender bok choy, and chunks of juicy tomato. The overall effect had me feeling fed in both body and spirit; and this was all before my entree was served.
The town of Evergreen sits just 35 minutes west of downtown Denver, making for an easy (and scenic) drive to a truly exceptional dining experience. Surrounded by rolling green fields, distant mountain peaks, and lush aspens and evergreens, Evoke 1923 has the appearance and aura of a rustic yet elegant mountain lodge, due in part to its historic structure.
Originally constructed in 1923 (part of the restaurant’s namesake), the building has played many roles in the Evergreen community over the past 102 years, from serving as the Rocky Mountain Tea Room to housing the Colorado Philharmonic Orchestra in summers. Husband and wife restaurateurs Packer and Tiffani Rand admired the building on their daily drive into town and jumped to buy it when the opportunity arose. They opened its doors to the public in October 2024.
“It’s always called to us,” says Tiffani. “We love Evergreen, and it’s an honor to own a piece of history in this town.”
The couple founded Evoke 1923 with the hope of elevating the food scene in Evergreen, which had been lacking in fine dining restaurant options. Chef Packer Rand’s signature style draws heavily from having spent his formative career years in Hawaii and California. From the West Coast, he developed a deep reverence for Japanese flavors and techniques; from Hawaii, he fell in love with using local ingredients that had been freshly caught and harvested.
Now, in Colorado, he combines these passions by continuing to use fresh, local ingredients while infusing each dish with the rich flavors of Japan and Hawaii—all with beautiful presentation. When asked about his favorite menu items, Chef Rand notes the elk entree.
“Since we’re in Evergreen, where elk are such a presence, it felt essential to feature it,” he explains. “The flavors are clean yet layered, with tart cherry, citrus, and subtle notes of kaffir.” The lamb pappardelle is another favorite, featuring a sauce made with sweet honeycrisp apples and garnished with pickled apricots for a bright, zesty contrast.
“It’s always called to us,” says Tiffani. “We love Evergreen, and it’s an honor to own a piece of history in this town.”
Co-Owner and Restauranteur, Tiffani Rand
But the dessert menu is not to be overlooked. Options range from crème brulée with berries to a rich dark chocolate mousse mille-feuille with passionfruit salted caramel. As full as we were by the dinner’s end, my husband and I couldn’t resist trying the two items that tempted us most: a tiramisu, elegantly served in a champagne glass, and a vibrant blood orange “key lime” pie.
The tiramisu was a welcome digestif with its creamy, espresso-soaked layers, a perfect ending to the meal, while the blood orange pie was electrically sweet and tangy with a crumbly, salty graham cracker base to balance it out. In line with everything else we had tasted, they were complex in flavor and artfully made—just how Chef Rand intends it.
“For me, it’s about taking the senses on a roller coaster ride with pops of unexpected flavors and textures,” he says. “That spirit of surprise and delight is exactly what Evoke 1923 is all about.”
