Amy Morton at her new restaurant, The Barn, located in an old horse stable that hasn’t been used since 1915. Photography by Joel Lerner/JWC Media
Amy Morton, owner of the popular Found Kitchen and Social House, is opening a new restaurant in Evanston in early October. Morton is partnering with Found Executive Chef Nicole Pederson and Found General Manager Stefen Bosworth in the business, aptly named The Barn.
The Barn is situated in a 19th Century horse stable located at 1016 Church Street in Evanston, which has been empty since 1915. Morton told DailyNorthShore.com the building was completely renovated while maintaining the integrity and history of the space. “It’s a very raw space and that is how we tried to keep it,” she said. Morton described the 75-seat restaurant as simple, structured, masculine and dramatic.
The new venture will be a departure from Found Kitchen, which has developed a reputation for its farm-to-table, rotating menu of small plates shared among diners. Instead, The Barn will offer a consistent menu year-round that will include a few seasonal changes, but otherwise remain the same. “There is something to be said about knowing what you’ll get on the menu,” Morton said.
Pederson has developed a menu that is heavy on the meat. “It is a meat-centric restaurant. It is all protein based,” Morton said. But she wouldn’t go so far as to describe it as a steakhouse. “It is certainly a nod to my dad. But it has a farther range than that,” she said. Morton is the daughter of legendary steakhouse owner Arnie Morton. “You can count on that tried-and-true steak but when you see the menu you may want something new,” Morton said.
Morton described The Barn as a “modern meatery” that will include a full line up of appetizers, main courses and desserts, instead of shared plates. Diners can expect a heightened level of service, where dishes, including salads, will be prepared and plated table side. “We’ll be doing table side not in a stuffy way but in a fun, relaxed and interactive way,” Morton said. Salads will be prepared and tossed table side and the potatoes will be smashed right before serving. Diners can specify the size of a dessert, or request that a fish or steak be deboned.
Amy Morton
Photography by Joel Lerner/JWC Media
Morton sees the table-side service as a way to engage diners and create conviviality around food — much like what occurs at Found when diners share small plates — while serving individual dishes. “I miss dining and ordering my own dish. It is relaxing yet I didn’t want to give up that conversation,” she said.
Not only is The Barn located in a former stable, but the entrance is tucked away in an alley, a feature that Morton loves.
“I’ve always been intrigued by alleys. There is something mysterious and secretive. There is a discovery,” she said. Morton said she envisions The Barn as a social spot, where people from all over the North Shore can meet up with friends, as well as an ideal place for business dinners.
The Barn will open in early October, Tuesdays through Saturdays for dinner only and closed Sundays and Mondays.
