Central Street's Burl Announces Sunday Brunch Starting April 19

EVANSTON, IL — Evanston restaurant Burl will begin serving Sunday brunch on April 19, adding a new weekly service after what the business described as strong support from local diners since opening in January.

The restaurant, led by Chef Tom Carlin and Rachel Canfora-Carlin, is at 2545 Prairie Avenue.

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Brunch will be served from 10 a.m. to 2 p.m. on Sundays. The menu will focus on seasonal shared plates and locally sourced ingredients, with both sweet and savory dishes including sourdough French toast and breakfast sandwiches.

The restaurant said nearly every item will touch its custom-built wood-fired grill or separate wood-burning oven during cooking. Carlin said the new brunch service fits the mission behind the restaurant.

“When we built Burl, we made it our mission to celebrate the farmers, ingredients and people who inspire us, and part of that means listening to what they want,” Carlin said.

Carlin also said the Evanston community has played a major role in the restaurant's early months.

“Evanstonians have been so welcoming to us, and we want to continue to serve them and their needs. Our brunch is going to be delicious, of course, but more than that, we want it to be an extension of the community, and show that we are committed to serving our neighbors each and every day,” Carlin said.

The brunch rollout also expands Burl's pastry program, according to the announcement. Items will include cinnamon rolls, muffins and the restaurant's carrot brioche bun, which the business said has been previewed at Backlot's Evanston location throughout April.

Burl said its brunch beverage program was developed by General Manager Wendi Cabo. The drink lineup includes a Bloody Mary made with Confluence vodka, Burl's house label, along with spiced tomato juice and a loaded skewer. Other drinks listed in the announcement include a beehive bellini made with honey bourbon, peach, prosecco and bee pollen, and the backlot martini made with chicago spirit espresso vodka, tabletop and demerara.

The restaurant said it sources ingredients from Catalpa Grove, Slagel Family Farms, Nichols Farm & Orchard, Seedling Farm, Down at the Farms, and fisheries of the Great Lakes. More information is available at burlevanston.com.