The rule that guides our ethos: the Rule of 80.
At least 80% of our menu is sourced from our local food network, because in a perfect world, every ingredient would come from a farm we know and a grower we trust. While that isn’t always possible, we do our best not to let the great get in the way of the good.
So whenever possible, the main component of a dish reflects our region and the principles we stand by. The Midwest has incredible products hiding in plain sight; our job is to seek them out and cook with the same intention they were grown with.
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.
Two of Chicago's most respected kitchen and hospitality veterans just opened the neighborhood restaurant Evanston didn't know it needed, and it's already selling out nightly. Chef Tom Carlin (Galit, Publican Quality Meats) and Rachel Canfora-Carlin (One Off, Boka) opened Burl in a tucked-away corner of northwest Evanston, bringing the same level of craft you'd expect from a West Loop hotspot to the suburbs. The menu is deliberately small, hyper-seasonal, and deeply rooted in Midwestern farms. Think a three-day bolognese on hand-rolled pappardelle and fried walleye that a UK guest called the best fish and chips she'd had in the U.S. This is farm-to-table done without pretension. Dinner Wednesday through Sunday. Sunday brunch now available.
📍 Evanston, Chicago Area
Being a kid at Burl has its perks. We call it Burl Buds, and honestly, this @slagelfarms 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!
Burl wouldn't be possible without Marty & Will Travis. Full stop. Sourcing local isn't as easy as one would think, but they and their team have built Down at the Farms to connect farmers from all over to ensure their products are being distributed near and far.Their overall outreach and putting a plan to action with DAF has allowed family farmers to continue to make livable wages, and also has enabled us as a restaurant to stand behind our newly minted 80% rule. They are the epitome of an inspiration, and it was an honor to have them host the @burlevanston team at their 200 year old family farm, and their new DAF warehouse that makes it all happen.
Watch Marty & Will in their documentary "Sustainable", available for free via YouTube. We hope our mission becomes yours after watching it!
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.
