Duos, Trios and Teams: ‘Go the Extra Mile’ Is The Evans Team’s Motto

Duos, Trios and Teams: ‘Go the Extra Mile’ Is The Evans Team’s Motto

Left to Right: Rich Evans, Vikki Evans, Leah Oliver Christman, Kat Pressly, Alyssa Silver

THE EVAN'S TEAM mantra is to always go the extra mile for our clients; there is nothing that is “not in our job description."


Our secret sauce is simple: We share a mutual respect and genuine fondness for one another. Most of us have known each other for years and enjoy the winning combination of trust, friendship and similar work ethics, which has resulted in our many successes. Our cohesiveness creates a positive environment that enables us to produce maximum results for our clients.

We have a wide range of experience, skills and age, which gives us a unique spectrum of perspective in any situation. We work together to provide the same extraordinary level of “Evans Team” service to all of our clients, regardless of which team member you work with. We collectively cover a lot of ground and can offer clients our Real Estate expertise throughout the city. Together we bring unparalleled value to our clients — a wealth of knowledge, experience, resources and support. There isn’t a question we can’t get an answer to or a situation we can’t handle.

WE KNOW HOUSTON. WE KNOW REAL ESTATE. OUR TEAM IS DEDICATED TO PROVIDING AN EXCELLENT EXPERIENCE TO EVERY ONE OF OUR CLIENTS.

Denise Reyes and Matthew Healey (photo by Katy Anderson)

THE OPERA BALL, one of Houston’s perennially elegant, must-hit galas among the society set’s top tier, tilted marvelously mod and disco-deluxe this year, with sophisticated Spanish hints, thanks no doubt to ball chairs Isabel and Ignacio “Nacho” Torras. They are, of course, the arts patrons behind two of Houston’s most popular and trendy restaurants — MAD and BCN Taste & Tradition.

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Parties

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THE POP-UP CULINARY trend — when great chefs from elsewhere take over a local restaurant for a night or two — continues to be a hot in Houston. But as the novelty of the concept fades to been-there-done-that, pop-up purveyors must be increasingly clever to attract savvy foodies.

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Food