nightly specials


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


steak tartare

cornichon, pickled garlic, watercress and sweet potato chips  14.95


crab cake

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)




bison bolognese

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


roasted branzino

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




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


butterball potatoes

chives, parsley, and marrow butter  7.95


roasted mushrooms

royal trumpet, maitake, crème fraîche  12.95


creamed swiss chard

with cipollini onions  9.95


mac and cheese

gruyere and cheddar  13.95




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.


Rear 1016 Church Street

Evanston, IL 60201






Monday through Thursday: 5 PM - 10 PM

Friday and Saturday: 5 PM - 11 PM

Sunday: 5 PM - 9 PM

A modern steakhouse sourcing the finest quality ingredients, meats and Heritage Angus Beef.

Wanting to dine at a different time? Please call us at 847-868-8041

or try our sister restaurant Found Kitchen and Social House

Awards & Accolades:

Since opening in November 2016, The Barn has been praised for its phenomenal food

and service. Below is a list of The Barn’s most esteemed accolades and



• Chicago Magazine “Best New Restaurant”

• Zagat’s “Chicago’s Best New Restaurants”

• Chicago Magazine, “The Best Dishes We Ate in 2016,” December 2016

• Chicago Tribune, “In Evanston, The Barn does 'throwback' right,” January 2017

• Make It Better ‘Best Dining 2017’

• Illinois Meeting + Events’ “Best New Venue” nomination


"It seems that nothing can stop Amy Morton -- not the actress -- but the lady who's been taking Chicago's restaurant scene by storm." - ChicagoNow


"When I think back on my meals at the Barn, I will think of the steak... It felt like a break from regular life. That was something to celebrate." - Chicago Reader


"Nostalgia is great if you get the dosage right. The Barn, the latest Evanston restaurant by Amy Morton, pretty much does." - Chicago Tribune


"The food is solid, the space is welcoming and I get a kick out of the visuals." - Chicago Tribune


"With its cement floors, chicken pot pie and family recipe lasagna, not to mention the fact that it’s housed in a literal barn, you could be forgiven for viewing this cozy hideaway as a humble nook for comfort food." - Zagat



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


Our Steaks

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.”


Our Team

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.

© 2017 The Barn Evanston

A modern steakhouse sourcing the finest quality ingredients, meats and Heritage Angus Beef.