Burl Evanston

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

10/03/2026

Very little beats 70 degrees, a glass of w**e, and something sweet.

See you soon?

Late summer’s final flavors. Corn ribs, savory chili butter, and feta. Loaded with herbs.
10/01/2026

Late summer’s final flavors.
Corn ribs, savory chili butter, and feta. Loaded with herbs.

09/29/2026

70 degrees, a glass of w**e, and something sweet.

See you this evening?

He’s yet to make his official grid debut, but if you’ve been to Burl, chances are you already know him. An integral part...
09/29/2026

He’s yet to make his official grid debut, but if you’ve been to Burl, chances are you already know him. An integral part of the team and a familiar face around the restaurant, meet Chef Ryan—or, as Instagram knows him, .

And, in even more exciting news, Ryan has recently been promoted to CDC here!

From his days overhauling butchery and fermentation programs at Daisy’s to stops at Publican Quality Meats, Doves Luncheonette, and Coda di Volpe, Ryan has been lighting up Chicago’s top kitchens for years.

Ryan is the guy geeking out over seasonal melons and crisp spring asparagus, introducing us to "roughage basil"—a hardy purple variety that holds up to heat and refuses to wilt (much like Ryan during a Friday night dinner rush).

Next time you’re in, raise a glass of (independent) w**e to Chef Ryan! It’s an honor to have him in our kitchen.

We love a summer patio moment, but there's something about sitting outside on a fall evening that just... feels good. We...
09/24/2026

We love a summer patio moment, but there's something about sitting outside on a fall evening that just... feels good.

We encourage you to take full advantage while that sun lasts.

09/20/2026

A sweet recap of our incredible Sunday Supper in the Suburbs collaboration dinner with ANJIN

Missed this one? There are plenty more available! Head to the link in our bio to discover all of the upcoming collaborations with top Chicago chefs this fall and winter.

On Sunday, October 18, our Sunday Supper in the Suburbs collaboration series continues!This time, we’re teaming up with ...
09/18/2026

On Sunday, October 18, our Sunday Supper in the Suburbs collaboration series continues!

This time, we’re teaming up with .potashnick and the incredible team at for what promises to be a very special evening.

VERY limited tickets are still available, so be sure to grab yours while you can.
Head to the link in our bio to explore all of our upcoming dinners.

We have an incredible lineup in store, and we can’t wait to see you around the table soon!

https://linktr.ee/burlevanston?utm_source=ig&utm_medium=social&utm_content=link_in_bio

If you venture down to the “Fun Stuff” section of our w**e list, you’ll find The Guy, a white blend from local producer ...
09/16/2026

If you venture down to the “Fun Stuff” section of our w**e list, you’ll find The Guy, a white blend from local producer **es, made with grapes from the U.P.

Equal parts Chardonnay and La Crescent, it’s tropical on the nose, crisp and citrusy on the palate, and (thanks to the 100% steel-aged Chardonnay) drinks a little more like a Chenin Blanc.

We highly recommend giving The Guy a try. Even better: it’s half off on Wednesdays.

09/13/2026

Ordering on the patio is nearly as easy as wiping off that camera lens.

Trent’s lamb () is back on the menu this week, with a bit of seasonal change. What was once summer squash, done two way...
09/11/2026

Trent’s lamb () is back on the menu this week, with a bit of seasonal change.

What was once summer squash, done two ways (grilled and dressed in a kick of fiery shabazi) has now become...

Lamb with white beans, lamb bacon, vaduvan spiced zucchini, and tomato glaze.

Address

2545 Prairie Avenue
Evanston, IL
60201

Opening Hours

Wednesday 4pm - 9pm
Thursday 4pm - 9pm
Friday 4pm - 10pm
Saturday 4pm - 10pm
Sunday 5pm - 9pm

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