Chef Wilcomb's signature dish that bridges New Orleans and Italian coastal cooking. Rich, creamy chicken livers that melt on the tongue, balanced with a dark spiced sauce (built with a traditional roux technique but flavored with Italian herbs). Served on toasted sourdough that soaks up the sauce. Food writers call it the dish that shows why Rebecca Wilcomb is a James Beard award winner.
Tips from diners
If you've never had chicken livers, this is the dish to change your mind — the spicing is delicate and the texture is velvety.
Order this first while it's hot — ask for extra bread to soak up the sauce.
Velma Gene's anchovy bread (a house standard) — the focaccia sings with salty, acidic depth from quality anchovies and salt-cured fish. The bread is crispy and bubbled on the outside, chewy inside, and the anchovy flavor is pronounced but not harsh. It's Evviva's version of the Italian bread course that changes everything about a meal.
Tips from diners
Order extra focaccia if you're getting the deviled chicken livers — it's the perfect vehicle.
Gulf vegetables prepared simply with olive oil, salt, and herbs.
Tips from diners
Order seasonal vegetables with any pasta or fish — they're simple, perfect, and worth the price.
Evviva doesn't believe in stasis — the menu evolves nightly. The chef might make rigatoni with chicken liver ragu one night and delicate agnolotti with Gulf shrimp the next. Every diner gets a different experience depending on the date. Trust the server's recommendations completely.
Tips from diners
Ask the server what pasta is on the menu tonight — each evening is different and the chef is always thinking about what's fresh.
Whole fish or fish fillets cooked over wood fire with seasonal vegetables.
Tips from diners
Ask what Gulf fish came in today — the menu changes based on what's in season.
Evviva opened in March 2025 in a historic Marigny building, bringing back James Beard Foundation award-winner Chef Rebecca Wilcomb (formerly of Herbsaint and Gianna) alongside Marcus Jacobs. The restaurant is a semifinalist for the 2025 James Beard Foundation awards. The menu evolves daily depending on what's at market and the chefs' creative direction — seasonal Italian coastal cuisine meets Gulf ingredient access.
Book on OpenTable — the restaurant opens Wednesday through Sunday, 5-10 pm. First-time diners can expect 6-week waits, so plan ahead.
The wine list is carefully curated for Italian and Mediterranean wines. Ask the server for pairings — they know the daily menu's flavors.
Rebecca Wilcomb came back to New Orleans to open this restaurant after years away. The food reflects her joy and gratitude to be cooking again.
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