food

In 1994, when Dino Labridis opened the first EVOS with co-founders Alkis Crassas and Michael Jeffers, the concept was ahead of the curve, providing the All American Meal of burgers, fries and a shake “without the side order of guilt”—naturally raised steakburgers, signature airbaked Airfries, organic milkshakes.

Nate Weir, director of culinary operations at Denver-based Modmarket, was on a mission: to create a better pizza—not just better than the growing number of customizable fast-casual concepts, he says, but better than the Neapolitan pies tossed at high-end pizzerias.