The Barn Steakhouse Highland Park is now open, marking the North Shore expansion of restaurateur Amy Morton’s Evanston restaurant. The steakhouse is located at 1900 1st St., near Central Avenue, in a 19th-century building adapted for restaurant use.
The dining room features a custom zinc bar and hand-painted murals referencing the Morton family’s restaurant history. Culinary Director Russell Kook oversees the menu, which includes prime cuts of beef, seafood, and steakhouse dishes, supported by a wine list and classic-style cocktail program. Highland Park–specific dishes include Bluefin tuna tartare and spicy rigatoni alla vodka, along with rotating nightly specials. A weekday happy hour includes oyster service.
Owner Amy Morton grew up in Highland Park and has operated restaurants in the Chicago area for more than three decades. She is the daughter of restaurateur Arnie Morton. Kook, an Iron Chef America challenger, previously worked at Chicago Cut and Gibsons.
The restaurant provides full-service dining with private dining options. The approximately 80-seat dining room and 12-seat bar feature a design that combines original architectural elements with updated finishes.
The project represents Morton’s expansion into Highland Park and the reuse of a historic downtown structure. A separate speakeasy-style cocktail bar, 1898, is scheduled to open next door in April 2026.
The Barn Steakhouse Highland Park is now open, marking the North Shore expansion of restaurateur Amy Morton’s Evanston restaurant. The steakhouse is located at 1900 1st St., near Central Avenue, in a 19th-century building adapted for restaurant use.
The dining room features a custom zinc bar and hand-painted murals referencing the Morton family’s restaurant history. Culinary Director Russell Kook oversees the menu, which includes prime cuts of beef, seafood, and steakhouse dishes, supported by a wine list and classic-style cocktail program. Highland Park–specific dishes include Bluefin tuna tartare and spicy rigatoni alla vodka, along with rotating nightly specials. A weekday happy hour includes oyster service.
Owner Amy Morton grew up in Highland Park and has operated restaurants in the Chicago area for more than three decades. She is the daughter of restaurateur Arnie Morton. Kook, an Iron Chef America challenger, previously worked at Chicago Cut and Gibsons.
The restaurant provides full-service dining with private dining options. The approximately 80-seat dining room and 12-seat bar feature a design that combines original architectural elements with updated finishes.
The project represents Morton’s expansion into Highland Park and the reuse of a historic downtown structure. A separate speakeasy-style cocktail bar, 1898, is scheduled to open next door in April 2026.
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