According to a recent article from Evanston Roundtable, a new concept called Burl will soon debut in Evanston at 2545 Prairie Avenue.
“Burl, the farm-focused restaurant that will open in northwest Evanston this fall, will give new meaning to the expression, “Light a fire under it.” Evanstonians and hospitality-industry veterans Thomas Carlin and Rachel Canfora-Carlin are the husband-and-wife team behind the new restaurant concept, located in the old Coast Sushi space on Prairie Avenue, just south of Central Street.”
“The restaurant storefront at 2545 Prairie Ave. dates from the early 1900s and is actually three buildings combined. They’re putting in a large open kitchen, of which Carlin is a fan; he feels it breaks down barriers between front and back of the house.”
“Carlin has spent his career forging strong relationships with local farmers and building menus around sourcing directly from them. There will be major menu overhauls seasonally, likely four to six times a year, with adjustments for micro-seasons.”
“The menu will feature beautifully plated and prepared dishes such as a Wood-Grilled Slagel Farm Flap Steak and Skewered Vegetables on a bed of baba ganoush; Maple-Roasted Delicata Squash with Mole Amarillo and candied sesame seeds and Grilled Zeitlin’s Delicatessen Rye Bread with Great Lakes Whitefish Salad.”
“The name of the restaurant seems apt on many levels. The cooking is largely wood fired; a burl is the ornamental wood that is the offshoot of damage to a tree; and the space is three buildings that have grown together over the last century.”
