Burl Evanston

Burl Evanston Now Open on Central Street. Deeply local roots, farmer-driven. By Chef Tom Carlin and Rachel Canfora-Carlin.

Pappardelle Bolognese. A fan favorite with a history. This recipe was inspired by Chef in Kansas City, who dug it out f...
06/04/2026

Pappardelle Bolognese.

A fan favorite with a history. This recipe was inspired by Chef in Kansas City, who dug it out from a grandma’s Old World archives.

Our take is slightly nontraditional, depending on who you ask. There is no cream added, just parmesan and a whole lot of butter.

Featuring beef, pork, and
pasta made in-house with flour and eggs from
John’s Fowl Farm.

Looking for a casual bite on the fly? Can’t snag a reservation? Prefer snuggling into the coziest bar in town? We save o...
06/01/2026

Looking for a casual bite on the fly? Can’t snag a reservation? Prefer snuggling into the coziest bar in town?

We save our bar seats for walk-ins, always. Come on by and pull up a chair.

A quick reminder of what awaits you tomorrow morning...Burl Brunch. Sundays / 10AM—1:30PM.
05/30/2026

A quick reminder of what awaits you tomorrow morning...

Burl Brunch. Sundays / 10AM—1:30PM.

This Rainbow Trout comes from in Wisconsin. It’s brined, seasoned with za’atar, and served with a citrus fatoush salad ...
05/27/2026

This Rainbow Trout comes from in Wisconsin. It’s brined, seasoned with za’atar, and served with a citrus fatoush salad from San Gabriel Ranch and celery root puree.

Middle Eastern flavors—a direct line from ’s time at

Wine Wednesday. Every Wednesday. Half off all bottles, all evening long. Our list is a curated collection of fun, funky ...
05/20/2026

Wine Wednesday. Every Wednesday. Half off all bottles, all evening long.

Our list is a curated collection of fun, funky naturals primarily from the U.S. (with a few European cousins in the mix). From bright bubbles to high-acid reds, we have some serious stunners waiting to be uncorked.

This is a prime example of why we are farmer-driven. When our friend Trent at sold through his lamb, his pigs were read...
05/19/2026

This is a prime example of why we are farmer-driven. When our friend Trent at sold through his lamb, his pigs were ready to go—so we made the move to pork and didn’t look back.

This chop is Rachel’s "final meal" of choice, served with smill grits, collard greens, and an XO sauce made with country

It’s the best of the Midwest on one plate.

Eggs Benedict on a house-made English muffin, British bacon, poached eggs, and hollandaise. Sometimes this is exactly wh...
05/15/2026

Eggs Benedict on a house-made English muffin, British bacon, poached eggs, and hollandaise.

Sometimes this is exactly what the doctor ordered. (And if your doctor didn't order this, it might be time for a second opinion).

Available during Sunday brunch.

Being a kid at Burl has its perks. We call it Burl Buds, and honestly, this steak and house-made foccacia grilled chees...
05/12/2026

Being a kid at Burl has its perks. We call it Burl Buds, and honestly, this steak and house-made foccacia grilled cheese have us wishing we still sat at the small table.

Check out this very special menu at the link in our bio!

1905 Old FashionedFeaturing our very own Confluence bourbon, Rare Tea Cellars fig, and a touch of maple. Built to be a c...
05/08/2026

1905 Old Fashioned

Featuring our very own Confluence bourbon, Rare Tea Cellars fig, and a touch of maple. Built to be a classic.

Starting tomorrow... Wine Wednesday.Half off ALL bottles of wine, ALL evening long. Every Wednesday at Burl. Swipe for a...
05/05/2026

Starting tomorrow... Wine Wednesday.

Half off ALL bottles of wine, ALL evening long. Every Wednesday at Burl.

Swipe for a peek at what’s pouring… Wednesdays are shaping up nicely.

The very best of the Midwest. Beets and apples from , fresh mint from , Black Walnuts from Hammons.
05/05/2026

The very best of the Midwest.

Beets and apples from , fresh mint from , Black Walnuts from Hammons.

05/01/2026

From the farmer’s hand to the open flame.

04/29/2026

New episode of “What is Dad Making?” featuring the toughest critics in the building.

Roasted carrots, in all their different iterations and testing stages. Currently on the menu as: achar roasted and finis...
04/23/2026

Roasted carrots, in all their different iterations and testing stages.

Currently on the menu as: achar roasted and finished with black lime yogurt, dill, and pepitas.

04/20/2026

How the evening unfolds.

04/17/2026

Can’t snag a reso? Don’t sweat it. We keep our bar reserved exclusively for walk-ins.

It’s the best seat in the house for a spontaneous cocktail and a quick bite.

We heard you, Evanston: Brunch is officially a go.Starting next Sunday April 19, we’re getting up early to serve up some...
04/13/2026

We heard you, Evanston: Brunch is officially a go.

Starting next Sunday April 19, we’re getting up early to serve up some of your AM favorites.

P.S. Mother’s Day reservations are live. Give Mom what she actually wants (a meal she doesn’t have to cook😉).

GET IT WHILE IT’S HOT!🔥 You don’t want to miss out on this tasty Central Street collab! We’re dropping off fresh Burl Br...
04/03/2026

GET IT WHILE IT’S HOT!🔥 You don’t want to miss out on this tasty Central Street collab!

We’re dropping off fresh Burl Brioche Buns at this weekend. These buttery buns feature our house-made carrot and cardamom jam.

Stop by on Central Street to try it for yourself—limited availability, so be sure to get there bright and early on Saturday + Sunday if you want to snag one!

04/02/2026

We built this place for everyone.

Whether it’s an intimate date night by the fire, a full-blown family reunion in the semi private dining room, or a spontaneous cocktail at the bar: choose your own adventure. We’ve got a seat with your name on it.

On April 16th we’re breaking in our semi-private room with a 4 course dinner featuring products from our friends at .At ...
03/30/2026

On April 16th we’re breaking in our semi-private room with a 4 course dinner featuring products from our friends at .

At Burl, being farmer driven extends to the partners harvesting our waters as well. That makes this a perfect collaboration.

The Highlights:
Smoked Whitefish Dipmidland’s Farmed Shrimp from lowa-honoring an incredible team doing the unexpected in our own backyard
Wood Roasted Sturgeon & more

Tickets will go fast: https://www.opentable.com/booking/experiences-availability?rid=1406788&restref=1406788&experienceId=687395&utm_source=external&utm_medium=referral&utm_campaign=shared&ot_source=social&ot_campaign=linktree&utm_content=link_in_bio&fbclid=PAZnRzaAQ315JleHRuA2FlbQIxMQBzcnRjBmFwcF9pZA8xMjQwMjQ1NzQyODc0MTQAAafREvqkZqrqyks2ngyuhdetfiD3XDG2s-AS_q9_EMZI2iWCxQBtS9Uz9pwuNA_aem_3o_gJFStog-hsBHZmXck3A

03/26/2026

What a crazy, beautifully chaotic, and heartwarming few months it’s been. We are absolutely floored by the community support that continues to pour in.

Thank you for showing up and showing out for us, it’s a joy to see this journey unfold on Central Street.

03/17/2026

Burl is built to be a habit—a third space where you come with your community to catch up over a bottle of wine and food that feels like home.

The final pass. 🤲
03/13/2026

The final pass. 🤲

Address

2545 Prairie Avenue
Evanston, IL
60201

Opening Hours

Wednesday 4pm - 9pm
Thursday 4pm - 9pm
Friday 4pm - 10pm
Saturday 4pm - 10pm
Sunday 4pm - 9pm

Website

Alerts

Be the first to know and let us send you an email when Burl Evanston posts news and promotions. Your email address will not be used for any other purpose, and you can unsubscribe at any time.

Shortcuts

Share

Category