Dave Evans only had eight seats and was tired of being unable to accommodate big groups of office workers at his Eagle Rock sandwich shop, Dave’s Chillin-N-Grillin. As a result, he acquired the adjacent boutique. He knocked down the wall and is putting the finishing touches on his recent expansion. The space now holds 24 diners. The extension features wood floors and wood tables treated with epoxy to make them look like concrete slabs. Evans has hung extra art from nearby Bughouse, including prints of Buddha and Ganesha.

For fall, Dave’s Chillin-N-Grillin recently introduced several weekly specials:

Thursdays, he’s making The Pilgrim, a roast turkey sandwich with stuffing, cranberry sauce and turkey gravy on a baguette. Evans is proud of his “Thanksgiving leftovers.”

Mondays and Tuesdays, it’s chili by the pint and chili dogs with Hebrew National all-beef hot dogs at Dave’s Chillin-N-Grillin. The “well balanced” chili consists of Captain Morgan’s rum, three different chile powders, cumin, ground sirloin, London broil and Tapatio. There’s an 80/20 beef-to-bean ratio.

Fridays, Boston native Evans makes New England style clam chowder with clam juice, buttery Chardonnay, thyme, bay leaves, potatoes, onions, celery and 12 pounds of fresh clams. He picked up the recipe from a restaurant that’s located 12 miles from where the Mayflower touched ashore.