According to a recent article from Evanston Roundtable, The Fat Shallot will be expanding with another location in Evanston at 2902 Central Street.
A representative of The Fat Shallot was not immediately available for commentary upon What Now Chicago’s request.
According to Evanston Roundtable’s article, the new location is set to open its doors by the end of the year. The Evanston location for The Fat Shallot will be home to what was previously the Old Neighborhood Grill.
Their menu features a mix of classic favorites like grilled cheese, Reuben, and Buffalo chicken with bleu cheese. The couple’s culinary inspirations are drawn from their globetrotting adventures, where they discovered and savored some of the most “unforgettable” street foods.
Described as a love story that started in the most unexpected place for Sam Barron and Sarah Weitz, the co-founders of The Fat Shallot, their journey began long after they graduated from the same high school. Their initial conversations revolved around a shared passion for all things culinary, particularly butter, leading to the discovery of their mutual love for food. This connection has taken them on a culinary adventure around the world, ultimately bringing them back to Chicago, where they’ve embarked on various ventures, including pop-up dinners, private parties, and catering events.
Sam’s culinary journey is said to have begun at an early age when he started cooking even before he could see over the stove. His career kicked off in Chicago, where he spent an extensive period at the four-star Everest Restaurant. This experience was followed by a stint at a three-star Michelin restaurant in Spain.
Subsequently, the couple embarked on what could be described as a gastronomic odyssey across Europe and Asia, immersing themselves in the intricacies of small local farms, perfecting their culinary skills, and indulging in the finest street food these regions had to offer. Their odyssey then led them to the city of New Orleans, where they honed their professional cooking skills and developed a profound appreciation for the city’s rich food culture. Most recently, Sam served as the sous-chef at the newly reopened Pump Room, according to the company website.
