We may be a little tricky to find...
We are located in the alley between Davis, Church, Maple, and Oak Streets.
The Barn is a brick structure with an old green-blue barn door that is directly next to our front entrance.
Pull on up and our valet will gladly park your car.
When it came to finding a muse for her second restaurant, Amy Morton of Found Kitchen and Social House didn’t have look far. Her father, legendary Chicago-born restaurateur Arnie Morton, founded Morton’s Steakhouses. The Barn pays homage to him and the classic American steakhouses he helped inspire as well as the needs and desires of today’s diner.
Set inside a restored 19th century brick barn, the Evanston restaurant features Heritage Black Angus steaks from local purveyor Meats by Linz, as well as other refined dishes ranging from bison bolognese and steak tartare to roasted vegetables provençal. An extensive selection of Old and New World wine offerings and creative cocktails round out the modern steakhouse experience that The Barn has perfected.
“When partnering with a restaurateur like Amy Morton, we knew only the most consistent and best tasting product would do—that's exactly what we are providing with this elite program." –Matt Rotroff, Director, Business Development, Meats by Linz
Choosing the steaks that would be featured on The Barn’s menu involved an intensive research and tasting process by Owner Amy Morton and her team that not only included texture, flavor and visual qualities but socially conscious practices as well. Meats by Linz, a family-owned business in nearby Calumet City with more than 50 years of experience, won hands down. “We chose them based on flavor,” says Morton. “Then knowing their mindfulness and personal commitment to being the best stewards of the planet made Meats by Linz a perfect partner for us. They’re not a cookie-cutter business and neither is The Barn.”
Amy Morton, Proprietor, The Barn
Hospitality comes easily to Amy Morton, who grew up in the industry working alongside her father. Morton learned every aspect of the business from top to bottom while garnering an old school hospitality outlook. Her life spent in the industry empowers her with an inherent sense of hospitality and design, which plays out in a way that welcomes guests and emulates a sense of belonging with dining rooms that feel more like homes than eateries. The magic continues beyond mindful cuisine and eclectic environments as Morton strives for positive impacts on the community from both human and environmental perspectives. Morton launched Found Kitchen and Social House in 2012, bringing a sustainable outlook on cuisine to Evanston. Four years later, she introduced The Barn, a modern steakhouse, where her chef-driven, top-level approach to food and service is front and center.
Stefen Bosworth, Director of Operations-Partner, The Barn
With a background in performing arts, Stefen Bosworth finds many similarities in theater and dining, two industries which strive to make the guest happy. His passion for the front of the house stems from his desire to make a direct impact on people’s lives, which he believes he can achieve through an outstanding dining experience. Having worked in many notable restaurants including the Custom House Hospitality Group, Lawry’s The Prime Rib and Coco Pazzo, Bosworth’s warm personality and high standards create a home away from home for food enthusiasts and imbibers alike.
monday: not momma’s meatloaf
dry-aged beef, truffle, foie gras, fried potatoes 26.95
tuesday: mafalda’s lasagna
fresh mozzarella, sausage and fresh pasta 22.95
wednesday: chicken pot pie
creamy chicken velouté and flaky pastry crust 20.95
thursday: braised lamb shank
seasonal preparation 32.95
friday:1/2 roasted duck
seasonal preparation 33.95
saturday: veal chop
seasonal preparation 49.95
sunday: heritage sirloin burger
seasonal preparation 16.95
crispy pork terrine
plum and baby mustard greens 13.95
cornichon, pickled garlic, watercress and sweet potato chips 14.95
king and lump crab meat, green goddess aioli, lime and garlic 15.95
little gem & creamy dijon salad, prepared table-side
chopped egg, pumpkin seeds, parmigiano reggiano & pickled vidalia onions 11.95
the grand central caviar sandwich
wild american bowfin caviar, farm egg, crème fraîche 18.95
selection of european cheeses
with oat crackers and house-made jam 7.00 (each)
hand-dipped ricotta, red wine, warm spices and chitarra pasta 26.95
wild alaskan salmon
eggplant caponata, pine nuts and lemon relish 29.95
oven roasted berkshire pork chop
poblano, tomato, red onion and corn relish 36.95
roasted vegetable provençal
cauliflower, japanese eggplant, tomato, maitake, mustard greens, almonds 19.95
braised baby romaine, leeks, carrots and lemon-shallot beurre blanc 34.95
pan-seared calves liver
bacon, leek, red wine reduction and black pepper 22.95
za’atar roasted half chicken
butter-braised knob onions, sherry and parsley 23.95
HERITAGE ANGUS STEAKS
served with red wine demi-glace and marrow-butterball potatoes
Add blue cheese, peppercorn, al forno 6.00
Add Béarnaise 2.95
14 oz bone-in new york 47.95
16 oz bone-in ribeye 48.95
8 oz filet mignon 45.95
roasted brussels sprouts
almonds, pecorino and balsamic 11.95
sauteed green beans
shallots, lemon and almonds 8.95
chives, parsley, and marrow butter 7.95
royal trumpet, maitake, crème fraîche 12.95
creamed swiss chard
with cipollini onions 9.95
mac and cheese
gruyere and cheddar 13.95