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Eater Chicago: Burl, a New Evanston Restaurant, Is Coming Soon to the North Shore 

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Burl

Went for our anniversary on VALENTINES day. Got a wonderful attentive experience. Everything tasted phenomenal, the vibes and atmosphere are cozy and inviting and everything we ate was DELICIOUS. Seriously, try the carrots and lamb chops you’ll be dreaming about them like we are.  I got all three desserts because why not, and that honey ice cream was such a nice end of dinner sweet, went perfectly with the Chocolate slab.

Excellent food, service, and ambiance! Such an amazing addition to the neighborhood and to Evanston. The stand out dishes were the Pappardelle Bolognese, which was one of the best Bolognese dishes I have ever had, and the Sirloin which had this incredible dark and rich crust. Easily one of the best restaurants in Evanston. Can't wait to return!

A wonderful dinner tonight at the new long anticipated restaurant BURL in Evanston.
To sum it up... Yes I definitely recommend eating at Burl and enjoying all the wood fired courses husband-and-wife duo Rachel Canfora-Carlin (managing partner) and Chef Thomas Carlin (executive chef/operating partner) create for their nightly guests.
After opening last Friday January 30th the crowds swarming to Burl are enjoying cocktails, a wine menu featuring local Michigan wines among others and a food menu where every dinner option touches the wood fired oven.

But intros aside, let's get to the nitty gritty...
First  bar service was slow and needs to pick up the pace but ... Give them a break and a chance to get into their groove people.
The cocktails were delicious, the wine menu well curated
Now on to the food...
The menu sections offer choices from "for the table" , "vegetables" , "Water and Land" (entrees) and of course desserts.
We enjoyed the Eggplant Conserva DELICIOUS
Followed by the Cavatelli and Carrot options from the Vegetable section. The Cavatelli was savory and delicious but the carrots knocked it out of the park with the wood fired oven grill touch and the cooling yogurt finish.
After the starter courses we both ordered the Sirloin Steak course.  The sirloin was delicious. The Anise chili marinade came through with a strong confident but delicious flavor and the root vegetable slaw was a great accompaniment.
While we didn't order dessert we witnessed many nearby tables enjoying the chocolate miso sesame and apple crumble desserts.

In finishing l, the noise level was high upon arrival at 7:15pm but lowered as the night went on.

This is definitely a restaurant worth visiting
Oh and in closing... If you're a fan of vodka Martinis with Blue Cheese Olives then this is the place for you. These were some of the best blue cheese olives I've had in ages.
#Burlrestaurant
#evanstongoodeats

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