Restaurateur Amy Morton recently opened her latest Evanston dining space, The Barn, housed in a former 19th-century brick farmhouse. The “meatcentric hideaway” is a far cry from her veggie hot spot Found, and is an homage to her family lineage (her dad founded the Morton Steakhouse chain). In addition to hearty plates sourced by local farms, Beverage Director Michelle Sallemi whips up a classic cocktail menu with a number of twists, as seen in this spicy tequila drink.

—.75 oz. Herradura Reposado Tequila 
—.25 oz. Del Maguey Vida Mezcal
—.75 oz. Cherry Heering 
—1 oz. Carpano Classico Red Vermouth 
—1.5 oz. fresh-squeezed orange juice 

1. Build all ingredients in a shaker with ice.
2. Shake and strain into coupe glass.
3. Garnish with orange swath.

Courtesy of The Barn

Chicago hospitality collective 16” on Center partners with local businesses to turn everything from bars to theaters into serviceable event venues. Founding partners Bruce Finkelman and Craig Golden have transformed 14 businesses (like Bite Café, Dusek’s Board & Beer, MONEYGUN, The Promontory, Thalia Hall and more) and have provided a single point of contact for event planners interested in utilizing these spaces as venues. 


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