Burl Evanston

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

07/22/2026

Part 3 of This or That: Burl Menu edition.

Picture this: it’s Wednesday afternoon, and you're in the mood for a quick bite and a cold bottle of something funky, al...
07/21/2026

Picture this: it’s Wednesday afternoon, and you're in the mood for a quick bite and a cold bottle of something funky, alive, and exciting.

Good thing we have half-off all bottles of wine, every single Wednesday.

See you tomorrow? https://www.burlevanston.com/reservations

Pull up a chair—we’re starting a new Sunday tradition on Central Street... Introducing our Sunday Suppers in the Suburbs...
07/20/2026

Pull up a chair—we’re starting a new Sunday tradition on Central Street... Introducing our Sunday Suppers in the Suburbs series, where we're bringing the best & brightest culinary talent of Chicago up to our neighbors here on Central Street.

For our very first gathering, we're collaborating with our friends from Ballyhoo Hospitality and Gage Hospitality Group: Chef Jacob Saben and the incredible team from Coda di Volpe. Together with the Burl team, we’ll be putting together a unique, multi-course menu.

All of the details—
When: Sunday, August 2nd at 6:00 PM
Where: Burl (Evanston)
What: A specially curated, collaborative dinner, a welcome beverage, and two glasses of chef-selected wines.

Reserve Your Spot: https://www.opentable.com/booking/experiences-availability?rid=1406788&restref=1406788&experienceId=762978&utm_source=external&utm_medium=referral&utm_campaign=shared

Fennel is one of the very first things to show up in abundance during early summer. To handle the influx of flavorful fr...
07/20/2026

Fennel is one of the very first things to show up in abundance during early summer. To handle the influx of flavorful fronds, we found every way to cross-utilize them—candying, drying, and ultimately bringing them to the bar.

Meet our house Fennel Frond Soda: made with a variety of local farm fennel, brightened with citrus from San Gabriel Ranch in California, and finished with a dry fennel salt and sugar rim.

It’s an N/A option that is deeply refreshing.

Enjoy it now. https://www.burlevanston.com/reservations

A fresh, green take on Fettuccine. Hand-rolled pasta loaded with the very best of the summer vegetable harvest.
07/17/2026

A fresh, green take on Fettuccine.

Hand-rolled pasta loaded with the very best of the summer vegetable harvest.

07/16/2026

Coming at you with part two of our video series.

Drop a comment below: how many of these have you tried, and which one takes your top spot?

Wild Patch with mezcal, Aperol, strawberry, and sorrel.Our fresh strawberry syrup (from and ) shaken with Lucy Pistolas...
07/14/2026

Wild Patch with mezcal, Aperol, strawberry, and sorrel.

Our fresh strawberry syrup (from and ) shaken with Lucy Pistolas Mezcal (sourced from Mexico, based in Chicago), topped with fresh sorrel from .

Try it now: https://www.burlevanston.com/reservations

Your morning debrief... scheduled for this Sunday, at brunch. 10AM—2PM.
07/11/2026

Your morning debrief... scheduled for this Sunday, at brunch.
10AM—2PM.

bok choi, ramp kimchi, and crispy .Late spring is rolling into early summer, come by after the holiday to see what the ...
07/10/2026

bok choi, ramp kimchi, and crispy .

Late spring is rolling into early summer, come by after the holiday to see what the season provides next...

House-made Fazzoletti pasta tossed with braised rabbit from Saratoga Homestead, labneh, and a shower of pecorino.Fazzole...
07/08/2026

House-made Fazzoletti pasta tossed with braised rabbit from Saratoga Homestead, labneh, and a shower of pecorino.

Fazzoletti might be gone for now, but the summer season is just kicking off. Tomatoes, squash, cucumbers, and BERRIES are here to stay.

07/02/2026

A definitive ranking of Tom Carlin’s menu favorites.

Let us know in the comments: what would be your bracket winner?

07/01/2026

At Burl, everyone has the best view in the house. Our open kitchen lets you in on all the action—no gatekeeping here.

We’re closing up shop for a few days to get out and spend some quality time with family and friends.BUT, before we take ...
06/30/2026

We’re closing up shop for a few days to get out and spend some quality time with family and friends.

BUT, before we take a quick pause, come see us this week! We have a number of new dishes we’d love for you to try.

Closed: July 4—8
Back at it: Thursday, July 9

Have a safe and happy Fourth!

Sometimes, mornings call for simplicity (the high-quality kind).Enter: Burl Breakfast. Three slices of bacon, two eggs ...
06/27/2026

Sometimes, mornings call for simplicity (the high-quality kind).

Enter: Burl Breakfast. Three slices of bacon, two eggs from John’s Fowl Farm, fried potatoes, and crunchy toast.

Inspired by our proximity to Wisconsin and the fried fish culture up north. We wanted to offer an approachable comfort f...
06/24/2026

Inspired by our proximity to Wisconsin and the fried fish culture up north. We wanted to offer an approachable comfort food... That just so happens to be the best version you’ve ever had.

Great Lakes Walleye in a batter that incorporates our own Confluence Gin, to keep it extra crispy.

Served with kennebec fries and grilled lemon.

At brunch, sometimes the sides are the best part. From thick-cut bacon and hashbrown to buttery grits and potatoes... t...
06/21/2026

At brunch, sometimes the sides are the best part. From thick-cut bacon and hashbrown to buttery grits and potatoes... there are no wrong choices here.

Brunch is on. See you today?

And just like that... our patio is officially open for business. You can now enjoy the beautiful hum of Central Street f...
06/18/2026

And just like that... our patio is officially open for business. You can now enjoy the beautiful hum of Central Street from our very comfortable outdoor setup—just in time for the weekend.

A couple of house rules before you pull up a chair:
Walk-ins only: You can’t reserve a spot out here online, but if you have an indoor reservation and a table is available outside, we’ll gladly switch you over.
Humans only: We are massive dog fans ourselves, but this particular patio is a no-pup zone.

Coming from one hardworking dad to another—you deserve a break! We’ve got plenty of room for Dad this Sunday. Whether hi...
06/17/2026

Coming from one hardworking dad to another—you deserve a break!

We’ve got plenty of room for Dad this Sunday. Whether his vibe is a laid-back brunch followed by a stroll through the park across the street, or a Sunday evening endeavor complete with something off the live-fire grill and a pour of whiskey—we have you covered. Swipe for a few menu options we think dad might like...

As always, we keep a few tables open for the walk-ins, but if you want to secure your spot, head to the link in our bio to grab a reservation.

St. Courageous (or—Black Manhattan). Crafted with our own Confluence bourbon, confluence bourbon, Amaro Nonino, and xoco...
06/16/2026

St. Courageous (or—Black Manhattan).

Crafted with our own Confluence bourbon,
confluence bourbon, Amaro Nonino, and xocolate mole bitters.

Address

2545 Prairie Avenue
Evanston, IL
60201

Opening Hours

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

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