Evanston's The Barn ( Rear 1016 Church St.; TheBarnEvanston.com ) has a lot going for it—if for none other than proprietor Amy Morton, daughter of Arnie Morton ( founder of Morton's Steakhouses ).
Also, as one might surmise from the Morton connection, this place knows its meats ( even down to the marrow butter )—in fact, the spot calls itself "a modern meaterie." However, things started off on the vegetarian tip, courtesy of salad prepared tableside by the very attentive server ( Luke ). I also ordered a tomato-and-onion tart that was serviceable—but which practically paled next to what was served after it.
The soupe de poisson is a shellfish soup with poached halibut and herbed cream—and it was done very well. However, what really got me going was the following dish: sweetbreads ( which most know are neither sweet nor a bread ). However, they were certainly the best-tasting sweetbreads I've ever had, hands down ( and the brown butter doesn't hurt ).
My friend continued our culinary journey with the bone-in ribeye and lamb shank, respectively. They were both cooked by expert hands; the lamb practically fell off the bone. In addition, the closer ( cheesecake ) was perfect—not too large a slice, and not too sweet.
( Despite all the meats listed, there are vegetarian entrees, such as roasted vegetable provencal. However, you will find everything from crab to venison here. )
Also, please check out the cocktail menu. The daquiri flip was absolutely divine.
As for the decor, it's pretty cool, not entirely losing the venue's rustic origin ( as there are still-visible signs on the walls ). However, there's almost a supper-club/speakeasy feel to the place, especially on the second floor.
By the way, that address is correct, as the entrance is located in a ( well-lit and valet-occupied ) alley, which also contributes to the aforementioned speakeasy-type atmosphere.
Note: Restaurant profiles are based on invitations arranged from restaurants and/or firms.
