Erik Pettersen, head chef and owner at Evo in Tequesta, takes pride in an expansion that relocates his dining area and converts the older space into this bar for drinks and a light bite. Chris Salata, The Post

Evo is evolving.

Erik Pettersen’s Tequesta restaurant (626 U.S. 1, 561-745-2444, evoitalian.com), known for its home-cooking-gone-gourmet approach to Italian cuisine, has undergone a major expansion. The chef was able to take advantage of the fact that a neighboring store closed, giving him opportunity to essentially double in size. But instead of just adding more tables and chairs, Pettersen went another route.

“I wanted an Italian wine bar,” he explains.

And that’s what he’s built: The old intimate Evo space is now a bar area where patrons can grab a glass of vino – Italian or otherwise – and enjoy a light bite, all while watching videos of crooners young and old (Tony Bennett, Michael Bublé). And the new adjoining Evo space has become the dining room.

It works well on several levels. For starters, northern Palm Beach County has largely been without this sort of wine-centric lounge space. Plus, Evo can get crowded, especially during the season: The bar can help handle the overflow for diners who don’t want the traditional sit-down experience (the restaurant’s full menu is offered) or it can serve as a pre-dinner waiting area.

Either way, Pettersen is making the most of the opportunity, adding several new items to his dining menu that speak to his eclectic, sophisticated approach. On the appetizer side, look for zucchini “carpaccio” – a play on the beef or tuna version of the dish, with thin ribbons of market-fresh zucchini topped with watermelon and shavings of Parmigiano-Reggiano cheese. On the entrée side, look for Francese di Filetto – a filet mignon (as opposed to the more traditional veal or chicken cutlet) done Francese-style, replete with the lemon sauce.

Evo’s wine list is also seeing some changes. Pettersen is trying to put as much emphasis as possible on boutique-style reds and whites that are often impossible to find in local wine shops. (Included are some Italian reds from local Riviera Beach-based distributor Old Bridge, which has special relationships with smaller wine producers.) Pettersen also plans to offer “wine flights” – meaning an array of samples – in the coming weeks.

“To build this new room up, I’m going to educate diners about wine,” Pettersen adds.

Oh, and if you do visit Evo, don’t be surprised if you run into a sports celebrity or two. Since it opened a few years ago, the restaurant has built up a loyal following among big-name athletes and coaches, especially those who have retired to our area. Legendary basketball coach Rollie Massimino is such a regular he’s even produced a cooking video with Pettersen.

A first look at Michelle Bernstein’s latest

Celebrity chef Michelle Bernstein, pictured in the dining room of Michelle Bernstein's at the Omphoy, plans to work on site. Ray Graham, The Post

The arrival of The Omphoy (2842 S. Ocean Blvd., Palm Beach, 561-540-6440, omphoy.com) is big news in Palm Beach: The resort marks the first major oceanfront property to open on the island in two decades.

But there’s big news on the culinary front, too. The resort plays host to Miami celebrity chef Michelle Bernstein’s newest restaurant – simply called Michelle Bernstein’s at The Omphoy. It’s also Bernstein’s first venture in Palm Beach County.

Bernstein says she’s had many offers over the years to come to our area, but the difference with The Omphoy was that the resort was run by the same hotel group (Obadon) behind Palm Beach’s Brazilian Court, where famed New York chef Daniel Boulud opened his Palm Beach outpost, Café Boulud. “We knew (Obadon) was serious about food,” says Bernstein, who’s been honored with a James Beard award as best chef in the South.

So what is Bernstein cooking at The Omphoy? The chef is known for her Latin and New World flair. But the focus at the Palm Beach restaurant is broader. Seafood is prominent on the menu, from a wild king salmon done simply with lemon and extra virgin olive oil to a bouillabaisse “My Way.” But so are classic dishes, both high-end (a filet mignon with an au poivre sauce) and down-home (“Michy’s fried chicken”). It’s also noteworthy that the restaurant isn’t super-expensive – most entrees are in the $20-30 range, a relative bargain given the eatery’s chef and location.

And, yes, Bernstein will be in the kitchen – at least a couple of nights a week. “It’s not that much of a schlep,” she says of the commute from Miami. (But she also has a team of top chefs running things when she’s not around.)

We hope to fill in more details about the restaurant – and sit down for a full-length interview with Bernstein – in the weeks ahead. In the meanwhile, Michelle Bernstein’s at The Omphoy is definitely worth checking out – not just for the food, but also for the breathtaking oceanfront view.

THE WEEKLY DISH: DUNKIN’ DONUTS’ FLATBREAD SANDWICHES

I’ve sung the praises of Dunkin’ Donuts‘ coffee before in these pages. But now it’s time to turn to another part of their menu – namely, their egg-white flatbread sandwiches (veggies and turkey sausage are the two varieties).

Ever since the chain unveiled these about a year ago, I’ve been hooked on them. They’re a tasty alternative to the usual fast-food breakfast fare – and the fact they’re not actually bad for you (both sandwiches check in at under 300 calories) is a significant plus.

And, yes, they go great with DD’s java, too.