Burl, a new wood-fired, farmer-driven restaurant from Evanston residents Tom Carlin and Rachel Canfora‑Carlin, is now open on Prairie Avenue just south of Central Street. After a run of friends-and-family preview dinners, the couple welcomed the public late last week to a Midwestern, vegetable-forward menu that leans on Great Lakes fish and live-fire cooking. The dining room is built around sharing plates that highlight local growers and a custom hearth at the center of the action.
How It Opened
The Chicago Tribune reports that the Carlin family chose to buy the 2545 Prairie Avenue building rather than lease it, a move that signals they plan to stick around for a while. Burl hosted friends-and-family services on Wednesday and Thursday before its public debut. Co-owner Rachel Canfora‑Carlin describes the concept as “farmer‑driven,” with a menu that will follow Midwest seasons and the ebb and flow of local produce. The Tribune also notes that the couple lives in Evanston with their two daughters and that Burl is a cards-only operation.
Menu And Hours
Burl is built around dinner service with wood‑fired, shareable plates and Great Lakes seafood, with posted hours from Wednesday through Sunday starting at 4 p.m., and the doors are closed on Mondays and Tuesdays. As listed on OpenTable and on the restaurant's own site, the evening lineup pairs vegetable-led small plates with larger “water and land” mains cooked over a custom hearth. The team says the menu will follow weekly market availability and long-running relationships with regional farmers, so regulars can expect some rotation.
Kitchen And Sourcing
Chef Tom Carlin, who brings experience from Chicago kitchens, is leaning on long‑standing ties with Midwest growers and fishers, according to coverage of the opening and earlier reporting on the project. Burl puts the Great Lakes at the center of its seafood program and looks to nearby farms for meat and dairy, a sourcing strategy the owners have emphasized while previewing the restaurant. The idea is to give North Shore diners a menu that feels familiar and locally rooted, while still delivering restaurant-level technique off the hearth.
Standout Dishes
Preview reporting highlights a lake trout grilled with yellow beets and a traditional Midwestern fish fry built around walleye, along with vegetable plates such as a beet dish priced at $12. The same coverage notes a pappardelle bolognese priced at $37 that the kitchen says takes roughly 48 hours to prepare. Under the “water and land” heading, mains include a marinated sirloin finished with fish sauce from Third Coast Superior, a combination aimed at layering smoke, salt, and regional produce. Together, those dishes underline Burl's blend of Great Lakes ingredients and live‑fire technique.
Where To Reserve
Burl is accepting reservations and phone inquiries through its reservation platforms and its listings on OpenTable, while the restaurant's website provides booking details and a contact number. For the latest on availability and current menus, diners are directed to the restaurant's site or its OpenTable page. Inside, the dining room seats roughly 75 guests, with additional outdoor seating planned when the weather cooperates.
