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This month at Evans, we are taking a closer look at Lionfish. It is a striking fish, instantly recognizable by its striped body and long, flowing fins. While native to Indo-Pacific waters, Lionfish have become established far beyond their natural range and are now increasingly discussed in the context of environmental change and fisheries response in the regions where they have spread. Image: Marcus Elieser Bloch, Ichtylogie, ou Histoire naturelle: générale et particulière d

Each November, we observe Native American Heritage Month: a time to recognize the histories, cultures, and ongoing contributions of Indigenous peoples across the United States. At Evans Fish & Chips, located in the heart of Flagstaff, we also want to honor the deep and living connections Native nations have to the land we share. Image: 2020 National Native American Heritage Month design by Lisa Murkowski. Originally shared via her official Twitter account, November 30, 2020.

Every October, Halloween seems to take over the world in a familiar cloud of pumpkins, costumes, candy, ghosts, witches, and things that go bump in the night. In the United States, it is almost impossible to imagine October without it. Children go door to door asking for treats, neighborhoods compete over decorations, adults dress up for parties, and pumpkin carving becomes an annual ritual. Image: “Jack-o'-Lantern 2003-10-31” by Toby Ord, via Wikimedia Commons, licensed unde

Some desserts have been around for centuries. Sticky toffee pudding only feels like one of them. Rich with dates, covered in buttery toffee sauce, and usually served warm with vanilla ice cream or custard, it seems like the kind of dessert that could have been sitting on a British menu forever. In reality, the modern version is surprisingly young. And unlike many traditional British dishes, its origins aren't entirely settled. A Canadian Connection? One of the most persistent

For many Americans, the first sight of mushy peas alongside fish and chips can be a surprise. Bright green and soft in texture, they're often one of the most talked-about parts of a traditional British meal. But in Britain, mushy peas are much more than an unusual side dish. They are part of a long tradition of cooking with dried peas that eventually became closely associated with the fish-and-chip shop. Photo: Mx. Granger / Wikimedia Commons, CC0. So how did this humble bowl

Views of Dook’o’oosłííd, the Sacred Mountain of the West, Courtney G. Coffman, commissioned by Open Source Navajo. Used under the Creative Commons license indicated on Wikimedia Commons. Every October, communities across the United States observe Indigenous Peoples’ Day, a holiday recognizing the history, cultures, resilience, and continuing presence of Indigenous peoples throughout the Americas. For some, it is also a day to reconsider how the history of European colonizatio

When most people think of fish and chips, they picture a generous splash of malt vinegar or a side of tartar sauce. While those are certainly classics, a visit to a traditional British chip shop reveals there's no single "right" way to enjoy Britain's favorite meal. From tangy sauces to savory gravies, every region and every customer has their own favorite combination. Malt Vinegar Image: “Vinger + Ketchup + Five Guys Cajun Fries = DEAD” by Guian Bolisay, via Flickr, licensed

At Evans, we believe understanding where our food comes from is just as important as enjoying it. Each month, our Fish of the Month series takes a closer look at a different species of seafood, exploring its history, flavor, and place in the world of fish and chips. This month, we're featuring Flounder, a unique flatfish known for its delicate flavor, tender texture, and one of the most fascinating life cycles in the ocean. Flounder (Family Pleuronectidae and Related Flatfish

Some foods have a clear origin story. Others leave historians scratching their heads. The Scotch egg falls firmly into the second category. Photo by chotda via Flickr (CC). Original photo At first glance, it seems simple enough: a hard-boiled egg wrapped in seasoned sausage, coated in breadcrumbs, and fried until golden brown. It's hearty, portable, and undeniably satisfying. But despite being a staple of British pubs, picnics, and cafés, no one can say with complete certaint

At Evans, we believe understanding where our food comes from is just as important as enjoying it. Each month, our Fish of the Month series takes a closer look at a different species of seafood, exploring its history, flavor, and place in the world of fish and chips. This month, we're featuring Hoki, a mild white fish that has become a favorite in kitchens around the world for its versatility and sustainability. Hoki (Macruronus novaezelandiae) Hoki, sometimes called Blue Gren

One of the questions we hear most often is why certain menu items occasionally change or become temporarily unavailable. The simple answer is that we choose to work with the realities of fresh ingredients rather than against them. Unlike shelf-stable products, fresh seafood is influenced by weather, seasons, transportation, harvest conditions, and the health of fisheries. Sometimes a favorite item is readily available, and sometimes it simply isn't. While it might be easier t

At Evans, we believe understanding where our food comes from is just as important as enjoying it. Each month, our Fish of the Month series takes a closer look at a different species of seafood, exploring its history, flavor, and place in the world of fish and chips. This month, we're highlighting Pollock, also commonly spelled Pollack, a versatile white fish valued for its mild flavor, flaky texture, and importance to sustainable fisheries around the world. Pollock (Pollachiu

Whether you call them chips or fries, everyone agrees on one thing: nothing beats a pile of golden, crispy potatoes. But how did one humble dish end up with two very different names, styles, and national identities? From the terraced fields of the Andes to the cobblestone streets of Paris, the seaside shops of Britain, and the diners of America, the story of fried potatoes is one of discovery, cultural pride, and pure comfort food perfection. From the Andes to the Old World L

This month at Evans, we are taking a closer look at Catfish. Photo by forgotton0001, via Wikimedia Commons, licensed under CC BY 2.0. Cropped and/or edited from the original. Catfish often carries a reputation that does not match its culinary quality. In some places, it is labeled as a “bottom feeder,” a description that has historically been applied to a wide range of seafood species without much distinction. That perception comes from older associations with how Catfish liv

Honoring the labor, leadership, and community that helped build Flagstaff across generations. Juneteenth, observed each year on June 19, is a celebration of freedom, resilience, and the long-delayed end of slavery in the United States. It marks June 19, 1865, when Union troops arrived in Galveston, Texas, and informed the last remaining enslaved people that they were free. More than two years after the Emancipation Proclamation had been signed. Today, Juneteenth is a federal

Photo by Randy Heinitz via Flickr, licensed under CC BY 2.0 As Flagstaff marks the Centennial of Route 66, it feels like the right moment to look a little closer at the stories that sit just off the main celebration. Beyond the neon signs, road trips, and familiar stretches of highway, there are neighborhoods whose history is just as central to the Route 66 story, even if they are not always highlighted in the spotlight. The Southside is one of those places. What follows is a

At Evans Fish and Chips, we value fresh food, education, and community. In that spirit, we are introducing a Fish of the Month series to explore different types of seafood, how they are sourced, and how they fit into the wider world of fish and chips. Each month, we will highlight a different fish, sharing a bit about what it is, where it comes from, and how it is commonly used. And this month, we are featuring Rockfish. It is a West Coast fish that often appears under a few

For as long as there have been chippies, there have been pickles behind the counter. Pickled onions that make your eyes water. Pickled eggs steeped in malt vinegar. Sometimes, even a jar of sweet gherkins, ready to be plucked out with tongs. If you’ve been around a British fish and chip shop long enough, you know that warm fried aroma mingled with sharp pickle tang is practically part of the experience. Pickles have always belonged in a chip shop, just not like this. This sum

At Evans Fish & Chips, we believe good food tells a story, one that connects tradition, flavor, and community. When we opened our doors, our goal was simple: to bring a bit of that classic English “chippy” experience to our corner of America. Crispy, golden fish, thick-cut chips, and the kind of warmth that makes you feel right at home — that’s what we’re all about. But the story of fish and chips started long before Evans. Grab your napkin (and maybe a splash of malt vinegar