SUNDAY SUPPERS
A chef-collaboration dinner series gathered around the hearth at Burl
Cultivated by Farmers
Crafted by Friends
At Burl, we’ve always believed the best meals are shared. We built this restaurant to be a true neighborhood spot—a place to unwind, celebrate, and connect over wood-fired food.
With our Sunday Supper in the Suburbs series, we’re inviting some of our favorite culinary minds into our kitchen to collaborate with Chef Tom Carlin. Together, we are creating exclusive, one-night-only menus that celebrate the deep connections between chefs and the Midwest farming community.
It’s a chance to let the season's best ingredients drive the conversation and host a true community dinner party right here on Prairie Avenue. We designed these evenings as an opportunity to break bread with neighbors, forge new connections, and celebrate the simple joy of gathering. Join us for the perfect way to cap off the weekend with friends and family, sharing passed plates and great company around the hearth.-
11/15 ISTMO Oaxacan Cuisine | Chef Carlos Munoz
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12/6 BOKA | Chefs Lee Wolen & Wood Jameson
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1/27 AVEC | Chefs Dylan Patel & Perry Hendrix
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2/7 TOPOLOBAMPO | Chef Rick Bayless
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5/16 MOODY TOUNGE | Chef Jared Wentworth
Previously on Prairie Avenue
More collaborations are coming … follow us on Instagram to be the first in the know!
Sunday Supper | Burl x HBFC
Sunday Supper got sweet and savory on with our good friends at Honey Butter Fried Chicken. Chefs Christine Cikowski, Josh Kulp, and Cam Worden joined us for an exclusive multi-course collaboration, complete with Middle Brow wine pairings.Sunday Supper | Burl × Anjin
We were thrilled to welcome Kansas City’s Anjin for an exclusive collaboration. We closed our dining room so the high-energy team behind KC’s solo 2026 James Beard finalist for Best New Restaurant—an intimate 20-seat Japanese izakaya—could bring their craft directly to Evanston.Sunday Supper | Burl × Coda di Volpe
Chef Tom Carlin and Chef Jacob Saben of Coda Di Volpe hosted Sunday Supper in the Suburbs, blending Burl’s farmer-driven philosophy with Southern Italian flair. Guests enjoyed a multi-course seasonal menu with wine pairings, bridging city craft with suburban hospitality.