North Shore, IL October 2026 by City Lifestyle

HISTORY, REIMAGINED:

Inside Foxtail’s colorful revival of a Glenview landmark LI F E + C U LTU R E

EAT, DRINK, DISCOVER: FRESH FLAVORS AND INSPIRED POURS FROM ACROSS THE NORTH SHORE

O C TO B E R 2 02 6

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LIFESTYLE LETTER

A Taste of the North Shore Dear Readers, There’s something about gathering around a table that brings people together. A great meal can turn an ordinary night into a lasting memory, and a new restaurant can quickly become “our place.” That’s what I love about the North Shore. We have something for every palate and every mood, from lively dining rooms and cozy neighborhood spots to hidden gems, chef-driven experiences and dishes worth driving across town to enjoy. What makes our dining scene special isn’t just the variety. It’s the people behind it: the chefs, restaurateurs, bartenders, servers and local business owners who create places where our community gathers. They give each restaurant its own personality and make the North Shore such a fun place to eat, drink and explore. In our October Food & Drink issue, we’re celebrating those flavors, places and people. In “Hungry for More,” we take you around the North Shore to discover restaurants offering something fresh, memorable or simply delicious. “Raise a Glass” matches local drinks and experiences to different personalities, whether your perfect pour is a smoky mezcal cocktail, a craft beer, a zero-proof margarita or even an afternoon cup of tea. We also step inside one of Glenview’s most storied buildings for “History, Reimagined,” where the new Foxtail at Glen View House brings Mediterranean flavors, vibrant design and new energy to a gathering place with nearly 150 years of history. And in “Lit & Local,” we meet author Micah Siva and explore NOSH, her celebration of Jewish food and the stories, traditions and connections found around the table. I hope these pages inspire you to revisit an old favorite, discover somewhere new and try something unexpected. Because around here, there’s always another table worth gathering around. Cheers!

October 2026 PUBLISHER

Keely Conrey | keely.conrey@citylifestyle.com E D I TO R

Cat Rolfes | cat.rolfes@citylifestyle.com AC C O U N T M AN AG E R

Peter Heisinger | peter.heisinger@citylifestyle.com S O C I AL M E D I A C O O R D I N ATO R

Juliann Brown | juliann.brown@citylifestyle.com P U B L I CAT I O N D I R E C TO R

Katie Bode | katie.bode@citylifestyle.com STAF F P H OTO G R AP H E R

Amee McCaughan | amee@ameemccaughan.com CONTRIBUTING WRITERS

Dominique Bejarano, Cat Rolfes C O N T R I B U T I N G P H OTO G R AP H E R S

Dominique Bejarano, Payton Carter Media, Jenny May Stringer, Widia Viti, Kevin Eduard White, Juliann Brown

Corporate Team CEO Steven Schowengerdt President Matthew Perry CRO Jamie Pentz CoS Janeane Thompson AD DESIGNER Rachel Kolich LAYOUT DESIGNER Lillian Gibbs QUALITY CONTROL SPECIALIST Marina Campbell

K E E LY B A R N U M C O N R E Y, P U B L I S H E R @NORTHSHORECITYLIFESTYLE Learn how to start your own publication at citylifestyle.com//franchise. Proverbs 3:5-6 North Shore City Lifestyle® is published monthly by Lifestyle Publications LLC. It is distributed via the US Postal Service to some of the North Shore area’s most affluent neighborhoods. Articles and advertisements do not necessarily reflect Lifestyle

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L I F E ST Y LE LE T T E R

Publications’ opinions. No portion of this magazine may be reproduced in any form without written consent. Lifestyle Publications does not assume responsibility for statements made by advertisers or editorial contributors. Information in North Shore City Lifestyle® is gathered from sources considered to be reliable, but the accuracy of all information cannot be guaranteed.

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inside the issue OC TOB E R 2 02 6 | FOOD & D R I N K

16 Featured

Print Prestige Meets Digital Power.

WHY CHOOSE BETWEEN PRESTIGE AND PLACEMENT?

Departments

Raise a Glass

What’s Your Pour? From smoky mezcal to Japanese tea, find your perfect North Shore experience.

History, Reimagined

Hungry for More

Lifestyle Letter

City Scene

Trend Setter FOOD + BEVERAGE

Must See FOOD + BEVERAGE

Eat Right FOOD + BEVERAGE

Culinary Creations FOOD + BEVERAGE

Foxtail brings fresh color, flavor and new life to a Glenview landmark.

Six North Shore restaurants are giving diners fresh reasons to stay close to home.

On the Cover Executive Chef Evan Fullerton leads the kitchen at Foxtail at Glen View House, bringing its Mediterranean-inspired menu to life inside one of Glenview’s most storied landmarks. Photography: Jenny May Stringer

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Raise a Glass What’s Your Pour? From smoky mezcal to Japanese tea, find your perfect North Shore experience. Around the North Shore, there’s a drink and an experience to match nearly every personality. Are you a mezcal devotee? You like your food bold and your nights lively. An IPA loyalist? Give you a long table, a good patio and a reason to stay awhile. Always ordering whatever the bartender recommends? You’re here for the plot. Or maybe your perfect pour comes before sunset: a bourbon vanilla latte while wandering a farm, tea between journal entries or a zero-proof margarita on a leisurely afternoon. Whatever you’re drawn to, there’s a place waiting to be discovered.

ARTICLE BY DOMINIQUE BEJARANO

CHALK EATER IPA

Chalk Eater IPA (Photo by Dominique Bejarano)

LA GRAN GUERRA (Photo by Libertad)

T R E N D SE T T E R | FO O D + BE VE RAGE

PÊCHE

(Photo by Dominique Bejarano)

THE SMOKING CAP

(Photo by by 1898 Speakeasy at The Barn Steakhouse)

THE MEXCAL DEVOTEE

Drink: La Gran Guerra Where: Libertad, Skokie For the mezcal devotee who likes a little heat with their smoke, order La Gran Guerra. Made with Palomo mezcal, an artisanal, fourth-generation family-owned palenquería in Oaxaca rooted in traditional production and time-honored techniques, the spirit is infused with chile ancho, chile morita and chile serrano. The cocktail layers that smoky heat with blood orange, pomegranate and passion fruit, balanced with house spicy syrup and lime. Pair it with the restaurant’s papas a la huancaína or the crunchy flautas.

THE BEER ENTHUSIAST

Drink: Chalk Eater IPA Where: Macushla Brewing Co., Glenview Some people order a beer. Beer enthusiasts ask what’s new on tap. At Macushla Brewing Co., the answer is likely to come with a story. This family-owned neighborhood brewery feels like the kind of place where you can settle in for one pint and accidentally stay for three hours. Grab a seat at the long bar, gather around a communal table or head outside to the patio, where bingo nights, live music and other happenings offer plenty of reasons to linger. When asked which beer to try, the bartender didn’t hesitate: Chalk Eater IPA. No second-guessing required.

THE COCKTAIL EXPLORER

Drink: Pêche Where: Next Door Lounge at EATACO, Northbrook The surprise begins when you open the door. Inside, an eclectic room awaits, filled with mismatched antique chairs, cozy lounge seating and walls adorned with candles and art in bold gold frames. The space is as unexpected and adventurous as the cocktail menu itself. Order directly from the menu or describe your favorite flavors and let the mixologist take it from there, waiting curiously to see what lands in your glass. For something bright and playful, try the Pêche, a combination of Tito’s vodka, peach, strawberries, lime and Champagne. It’s refreshing, lightly effervescent and fragrant.

THE SPIRITED SOPHISTICATE

Drink: The Smoking Cap Where: 1898 Speakeasy at The Barn Steakhouse, Evanston Tucked behind The Barn Steakhouse, 1898 Speakeasy invites you to linger after the last course and step into a more intimate side of the historic building. With just 25 seats, the room is dark and moody, layered with thoughtful details that reward a closer look. Warm candlelight, rich textures and historic character give it the feeling of a well-kept secret. The Smoking Cap makes an entrance, perfectly suited to a space that feels as though it has a story to tell.

THE ZERO-PROOF SOCIALITE

Drink: Margarita or Lemon Ginger Boost Where: Spirit Elephant, Winnetka

The Zero-Proof Socialite has a full afternoon planned: hunting for the next antique treasure, popping into a gallery or two and working up an appetite along the way. Spirit Elephant is the perfect place to recharge with a vegan lunch followed by a zero-proof pour. The margarita, made with nonalcoholic Almave agave spirit and agave, brings a little happy-hour energy without the alcohol. Or try the Lemon Ginger Boost when you want something bright, refreshing and restorative.

THE WINE CONNOISSEUR

Drink: Sommelier-selected premium wines Where: Elyon, Glencoe For the person who wants to understand wine, not simply drink it, Elyon offers a 12-course tasting menu paired with premium selections chosen with guidance from sommelier Ismet. The intimate, chef-driven experience feels both elevated and welcoming. It’s the kind of dinner that turns “I don’t know much about wine” into “I never knew wine could taste like that.” Curious to experience it for yourself? Editor Cat Rolfes explored Elyon in our May issue.

THE FRESH-AIR SEEKER

Drink: Bourbon Vanilla Latte Where: Elawa Farm, Lake Forest The Bourbon Vanilla Latte is made with beans roasted by nearby Tala Coffee and served in a café that feels as connected to the farm as the menu. Inside, you’ll find people catching up over breakfast, lingering over lunch and enjoying plates filled with fresh, seasonal flavors that seem to echo the green landscape just outside. Take a walk with the goats, wander through the gardens or browse fresh produce at the market before settling in for a meal.

THE TEA LOVER

Drink: Nitro Sencha Where: No Longer Human, Evanston For the Tea Lover, a cup is never just a cup. Opened in March, No Longer Human creates space to slow down with minimalist, Japanese-inspired design, beautiful ceramics and a dedicated tea service area. The Nitro Sencha is a quintessential choice: grassy and mellow with a distinctive nitro finish. But the real charm is in the lingering. You might spot someone journaling at a table, working on a knitting project or simply enjoying a quiet moment. With new teas arriving for fall, including more roasted and comforting flavors, it’s an inviting place to trade the rush of everyday life for something slower, warmer and more intentional. Your drink might tell you something about yourself. But where you choose to enjoy it can reveal something about the community around you. Family-owned restaurants carry traditions forward, farm-to-table cafés remain rooted in the land and eclectic new rooms create space for the unexpected. So, order the mezcal. Try the IPA. Let the bartender surprise you. Say yes to the zero-proof margarita. Stay for the tea. Along the way, you may discover a new favorite pour, or a new side of the North Shore. CONTINUED >

OCTOB ER 2 0 2 6 | C I TYL I FE STYL E . C OM/N ORT HS HO R E I L

LEMON GINGER BOOST

SOMMELIER-SELECTED PREMIUM WINES

BOURBON VANILLA LATTE

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(Photo by Spirit Elephant)

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T R E N D SE T T E R | FO O D + BE VE RAGE

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M UST SE E | FO O D + BEVE RAGE

FOXTAIL AT GLEN VIEW HOUSE BRINGS COLOR, FLAVOR AND NEW LIFE TO ONE OF GLENVIEW’S MOST STORIED GATHERING PLACES.

ARTICLE BY CAT ROLFES | PHOTOGRAPHY BY JENNY MAY STRINGER

H I S T O R Y,

REIMAGINED If the walls of Glenview House could talk, they would need several voices. Since 1878, the landmark has served as a saloon, hotel, tavern, restaurant, dance hall, house of worship and civic gathering place. Glenview’s first village board met here in 1899, and local accounts suggest its charter may have been signed on the premises. Nearly 150 years later, the building speaks a lively new language: Mediterranean flavors, contemporary art, fresh seafood and the hum of a room people want to be in. CONTINUED > OCTOB ER 2 0 2 6 | C I TYL I FE STYL E . C OM/N ORT HS HO R E I L

Foxtail at Glen View House opened Aug. 20 at 1843 Glenview Road after more than a year of renovation. The restaurant is the third Foxtail, joining locations in Des Plaines and Downers Grove. Yet this one feels inseparable from its address, a modern restaurant in conversation with the past. Family ties run through the ownership group, which includes Michael Canning, Tim Canning, David Villegas, Anthony “Tony” Lupo and Elizabeth Lupo. The Lupos are related to the Cannings by marriage. Michael’s connection to the property predates Foxtail. He purchased and fully rehabilitated the building in 2010, then operated the former Glenview House tavern until it closed in 2023. Rather than walk away from the landmark, he remained an investor and partner as the group envisioned its next chapter. The red-brick facade and front porch remain. Above, “Glen View House” stretches across the building in lettering recreated to resemble its 1890s appearance, when the village’s name was written as two words. Inside, nearly everything has changed. The former layout divided the building into separate worlds. A dark, steep staircase greeted visitors, while the upstairs banquet room seemed detached from the bar below. Working with Chicagobased DXU Architects, the owners softened the

M UST SE E | FO O D + BEVE RAGE

“IT’S ALREADY BUZZING AND HOP P ING,” S AYS CANNING. “IT’S A WHOLE DIFFERENT WORLD. AND I THINK I T’S L ONG OV ER DUE.”

staircase’s pitch and opened the ceiling above the bar, allowing energy to travel between floors. “We want a Mediterranean vibe that’s light, bright and airy,” says Tim Canning, one of Foxtail’s principal partners. “Vibrant, colorful, playful and sexy. That’s the feeling we’re creating in the space.” Mission accomplished. Foxtail trades nostalgia’s sepia tones for something sunnier. Creamy walls and pale wood floors catch the glow from globe pendants and enormous woven shades, which cast feathery shadows overhead. Deep green banquettes ground the dining room, while cane-backed chairs, patterned blue-and-white plates, illuminated arches and trailing greenery provide a coastal rhythm. At the long bar, chartreuse panels and niches glow against graphic black-and-white tile. Upstairs, a glass-edged opening now offers a view of the action below. Then there is the art. Tim Canning has collected for roughly 14 years and owns an estimated 300 works, many held for future spaces. He chooses intuitively, looking for a piece that speaks to a building, a theme or the feeling of a room. Foxtail’s collection rewards a closer look. A large portrait of a woman is assembled from hundreds of marble-like circles, each containing a miniature story and occasional wink, including SpongeBob SquarePants. Elsewhere, glamorous faces emerge from graffiti-style compositions alive with pink, orange, turquoise and yellow. Rather than behave as polite decoration, the art adds personality and mischief. Outside, Dutch artist Collin van der Sluijs created a mural after Canning, a longtime collector of his work, invited him to consider the site. The two had connected through Chicago’s Vertical Gallery, and van der Sluijs had previously painted another of the group’s buildings. His work gives Foxtail a contemporary landmark of its own, extending the restaurant’s gallery sensibility beyond its historic walls. The transformation was not without drama. To create a necessary basement prep kitchen, crews excavated approximately 5 feet below the previous level. Once work began, they discovered the CONTINUED > OCTOB ER 2 0 2 6 | C I TYL I FE STYL E . C OM/N ORT HS HO R E I L

aging walls would not hold as expected. The structure had to be reshored, costing the project roughly two months. “Obviously, you don’t know until you open it up,” says principal partner David Villegas. The team worked with the village and Glenview History Center to respect a gathering place cherished for generations. Glenview contributed $2.9 million from its Permanent Fund toward the renovation as part of a broader effort to revitalize downtown. The most dramatic addition may be the double-decker outdoor space, created with general contractor StruXure and outfitted with louvered trellises. Three all-season patio areas expand the restaurant to 110 outdoor seats, in addition to 160 indoors. One covered terrace feels intimate and tucked away; another opens around neatly set tables, dark columns and oversized tropical-style fans. Together, they give downtown Glenview something unexpectedly transportive. Of course, a Foxtail must ultimately announce itself through food. Chef and Culinary Director Maya Nahouli, who is Lebanese, shapes approximately 90% of the menu across all three locations, with Executive Chef Evan Fullerton leading its expression

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in Glenview. Together, they give the expansive menu a clear point of view: Mediterranean at heart, coastal in spirit and unafraid to wander. Nahouli’s spice combinations are deeply rooted, often prompting diners who share her heritage to say the food tastes like home. That sense of memory arrives in thoroughly modern compositions. Creamy burrata rests over jewel-toned fig mostarda with crostini and a truffle drizzle. Grilled octopus curls among potatoes and shishito peppers beneath a swipe of Fresno aioli. Shrimp saganaki brings together tomato ragu, the herb savory, ouzo, feta and shishito pepper,

while a grilled peach salad layers fruit, baby greens, tomatoes, red onion, ricotta salata, pistachios and yuzu vinaigrette. Color is not applied as garnish. It is built into the food. The menu moves easily from Lebanese flavors to Italian pasta, steaks and a raw bar. Foxtail “paella” replaces traditional rice with orzo, folding chicken, andouille sausage, shrimp, mussels, clams, scallops and vegetables into saffron broth. Frutta di mare arrives as ribbons of pappardelle tangled with mixed shellfish, zucchini and squash in a white wine sauce. At a preview dinner, a split lobster, burnished from the grill and presented with thick slices of toast, looked almost elemental on its dark plate. At Glenview, a dedicated sushi and raw-bar chef has room to improvise with part of the menu. Fresh seafood arrive daily, a point of pride for a restaurant in the Midwest. The showstopping seafood tower rises with lobster, oysters, king crab legs, crab claws and shrimp, but its abundance serves a purpose beyond spectacle. “I think it helps guests start to trust you when you can serve them really good, fresh seafood,” says Canning. A Kendall College graduate who spent nearly a decade cooking in Boston, Canning considered a raw bar integral to Foxtail from its earliest days. “We’re very proud of what our products are.” Even dessert continues the visual conversation. The Double Mousse Carrot Cake layers cookie butter and cream cheese mousses beneath a glossy cookie butter glaze, spiced pecans and caramel. Tahini Dream Bars combine shortbread, sesame, caramel and chocolate alongside vanilla ice cream. Presented on blue-and-white floral china, the desserts echo the dining room’s palette, another small sign that Foxtail’s details were meant to speak to one another. The restaurant opened with dinner service, with brunch and lunch expected to follow. Live music and DJs are also planned throughout the week, continuing a tradition of entertainment that reaches back to the dance hall once housed on the building’s long-lost third floor. CONTINUED >

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“I THINK IT HELPS GUESTS START TO TRUST YOU WHEN YOU CAN SERVE THEM REALLY GOOD, F RE SH SE A F OOD,” SAYS CANNING.

M UST SE E | FO O D + BEVE RAGE

Early reactions have been emphatic. Longtime residents arrive with stories of the former Glenview House, often remembered fondly as a dive bar, then marvel at what has replaced it. The owners see Foxtail as one piece of a larger downtown resurgence, alongside other restaurants supported by the village. “It’s already buzzing and hopping,” says Canning. “It’s a whole different world. And I think it’s long overdue.” The group plans to continue reviving storied buildings. Its next major project, The Dime, will transform the historic three-story White Bank building at 678 Lee St. in downtown Des Plaines. The name was inspired by Brooklyn’s former Dime Savings Bank, which Tim Canning and David Villegas passed on their way to JFK Airport during a research trip to New York. It is adaptive reuse as more than preservation, with the old bank vault planned as an intimate private dining room. The goal is to keep history socially useful, inviting a new generation through the doors. As for spirits of another sort, no ghosts have made themselves known at Foxtail, unless one counts the occasional guest locked in a bathroom. The renovation did uncover one curious artifact: a whoopee cushion. In a building that has witnessed charters, sermons, dances and untold nights at the bar, it feels strangely appropriate. History, after all, does not have to sit solemnly behind glass. Sometimes it pulls up a chair, orders the seafood tower and joins the party. More at: thefoxtailglenviewhouse.com

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HUNGRY

Chef‑owner Todd Stein and Executive Sushi Chef Akira Yang at Juniper, Highwood’s new coastal‑Italian and sushi destination. (Photo by Kevin Eduard White)

FOR MORE Something is happening around the North Shore dinner table. The question is no longer simply where to eat, but what kind of experience you are hungry for. Maybe it means a Highwood dining room where steak frites and sushi share the same menu. Maybe it is a farmer-driven dinner in Evanston, a Japanese-inspired night in Glenview or a deeper dive into South Indian cooking. Even one of Highland Park’s most

EAT R IGH T | FO O D + BEVE RAGE

familiar gathering places is beginning a new chapter, while a celebrated Chicago restaurant prepares to head north. Together, they point to a dining scene becoming more ambitious, varied and capable of delivering experiences that once seemed to require a drive into Chicago. The personalities and menus are different. What connects them is a sense that North Shore diners are ready for more. So, what are you hungry for?

FOR SOMETHING UNEXPECTED Juniper’s sushi program brings a polished global edge to its modern American menu. (Photo by Kevin Eduard White)

Juniper’s decadent lobster mac and cheese gives a comfort-food classic an indulgent upgrade. (Photo by Kevin Eduard White)

A spread of Burl’s seasonal dishes and cocktails, showcasing the Evanston restaurant’s produce‑driven menu and craft beverage program. (Photo by Kinship)

Juniper 200 Green Bay Rd., Highwood juniperhighwood.com Juniper begins with a pairing that should feel mismatched, yet somehow does not: modern American comfort food and a serious sushi program under one roof. Chef-owner Todd Stein, whose three decades in Chicago kitchens include Formento’s, The Bristol, Ballyhoo Hospitality and mk the restaurant, opened the Highwood restaurant in late August with the goal of creating the kind of neighborhood place he wanted for himself. The result feels polished without becoming precious, a restaurant suited to cocktails, weeknight dinner or celebration. The menu moves confidently between worlds. Filet mignon sliders arrive with roasted onion and herb butter, while mini lobster rolls feature chilled Maine lobster and Old Bay remoulade. A half rotisserie chicken, steak frites and penne vodka sit comfortably beside a sushi list led by Executive Sushi Chef Akira Yang. Specialty rolls range from the Juniper, with tuna, salmon, white tuna and poke sauce, to the pressed-rice Black Diamond layered with unagi, spicy tuna and masago. The room reflects the same blend. Deep blues and soft greens meet red and wood accents, while a 35-foot mural of a Lake Michigan sunrise anchors the space. During a recent dinner, the room was already buzzing beneath warm ceiling lights and a dramatic indoor tree. Juniper calls itself “a little bit supper club, a little bit neighborhood hangout.” That describes Stein’s idea neatly: familiar enough for regulars, unpredictable enough to keep them curious. CONTINUED >

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FOR FOOD WITH ROOTS

Chef Tom Carlin and his wife and co‑owner, Rachel Canfora‑Carlin, outside Burl in Evanston. (Photo courtesy of Kinship)

Burl 2545 Prairie Ave., Evanston | burlevanston.com At Burl, the menu begins long before anything reaches the kitchen. Chef Tom Carlin and his wife and co-owner, Rachel Canfora-Carlin, built the Evanston restaurant around relationships with Midwestern farmers and producers, allowing the seasons to influence what lands on the plate. For Carlin, those relationships run deep. He spent six years as head butcher at Publican Quality Meats, where he got to know farmers including Marty, a producer in Fairbury, Illinois, who still supplies the restaurant. That connection gives Burl a sense of place that goes beyond the now-familiar language of “farm to table.” Dinner feels rooted in the Midwest, but never rustic for rustic’s sake. Wood fire provides another through line, adding smoke and depth while the kitchen lets vegetables, meats and grains retain their individual character. Even the restaurant’s name tells the story. A burl is the rounded growth that appears on a tree and, when cut open, reveals intricate grain prized by woodworkers. For the couple, it is both a nod to wood-fired cooking and an analogy for their restaurant: just off Evanston’s Central Street and still connected to Chicago’s larger food scene, but with something distinctive happening on its own branch. Canfora-Carlin sees Evanston as a sweet spot for diners who appreciate Chicago-level food and service but do not necessarily want to head downtown for it. “People want the Chicago service,” she said, “but in your neighborhood.” Burl makes a persuasive case that staying close to home no longer means settling.

FOR A TRIP TO TOKYO

Outdoor dining at Burl in Evanston, set with seasonal plates, wine and the restaurant’s signature warm hospitality. (Photo courtesy of Kinship)

EAT R IGH T | FO O D + BEVE RAGE

Zenzi Den 1822 Glenview Rd., Glenview | zenziden.com At Zenzi Den, the transformation begins with the room. Paper lanterns glow overhead, tassels and beaded screens create layers of texture and dark ceramics and warm amber light give Ballyhoo Hospitality’s modern Japanese izakaya a cocoon-like intimacy. Then the food starts arriving. A traditional robata grill fueled by binchotan charcoal anchors part of the kitchen, producing intense, clean heat for skewers and

other dishes. The menu moves through sushi, dumplings, sizzling rice, noodles and larger plates, encouraging the table to order widely and share. Among the current offerings are hamachi with chili crisp, tuna with wasabi and caviar, spicy pork and shrimp ghost dumplings, miso black cod and sizzling rice topped with crispy duck miso yaki. The sushi program is led by Executive Sushi Chef ChoongKi Kim, originally from Seoul, whose résumé includes training under former Nobu chef Danny Rei at Shakou, serving as head sushi chef at Kamehachi in Northbrook and working as sous chef at Michelin-starred Omakase Yume. His background gives the menu technical credibility without making dinner feel overly reverent. For a more secluded experience, the Tatami Room sits behind translucent shoji screens, designed for communal, multi-course dining. What makes Zenzi Den work is the balance. It is dramatic without feeling like a theme restaurant, serious about technique without becoming intimidating and polished enough for an occasion while still encouraging the kind of evening where another roll, another plate and another round seem like perfectly reasonable ideas.

A pair of Zenzi Den signature rolls, part of the sushi program led by Executive Sushi Chef ChoongKi Kim. (Photo by Cat Rolfes)

FOR SOME SERIOUS SPICE

Madurai Kitchen & Bar 1831 Tower Dr., Glenview maduraikitchenusa.com If your definition of Indian food begins with the dishes most commonly found on North Indian restaurant menus, Madurai Kitchen & Bar opens a different door. The Glen Town Center restaurant centers on South Indian cooking, specifically the flavors founders Hemalatha Ravishankar and Karthikeyan Srirangarajan grew up eating in Madurai, Tamil Nadu. At the heart of the menu are Ravishankar’s mother’s recipes, passed down through cooking rather than simply copied from a written collection. Ravishankar says the restaurant’s spices and curry powders come from India, preserving flavors that are deeply tied to home. South Indian cooking, Ravishankar explained during our visit, often brings more vegetables, fish, spice and tangy flavors into the mix. The eggplant curry, for example, can carry tang, heat and sweetness at once.

A warm, lantern‑lit moment inside Zenzi Den, capturing the restaurant’s intimate atmosphere and design details in Glenview. (Photo by Cat Rolfes) CONTINUED >

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A vibrant spread at Madurai Kitchen in Glenview, reflecting the South Indian flavors shaped by founders Ravishankar and Srirangarajan. (Photo by Cat Rolfes)

That complexity came through across the table: crisp cauliflower layered with spice, lamb chops on black slate, flaky parotta and a richly colored salmon presentation. Yet heat is not treated as a dare. Ravishankar is quick to point out that dishes can be made milder while retaining flavor. The Glenview location gives the family recipes a more polished setting than the brand’s earlier restaurants, with orange banquettes, chandeliers and a full cocktail program incorporating ingredients such as curry leaves, cardamom, ginger and rose water. For Ravishankar, who spent years working in IT while pursuing cooking on the side before leaving corporate life to focus on restaurants full time, the expansion is personal. For diners, it is an invitation to taste beyond the familiar.

FOR SOMETHING FAMILIAR

Crispy spiced cauliflower at Madurai showcases the bold South Indian flavors the restaurant is known for. (Photo by Cat Rolfes)

Norton’s bustling outdoor patio remains a favorite gathering place in the heart of Highland Park. (Photo by Cat Rolfes)

EAT R IGH T | FO O D + BEVE RAGE

Norton’s 1905 Sheridan Rd., Highland Park nortons-restaurant.com Not every new chapter needs a rewrite. After 27 years under founders Jeff Mages and Richie Holleb, Norton’s changed hands this summer, passing to David Rosenstein, Simon Leibovich and Jeff Poulsom. The trio understood almost immediately that Highland Park regulars were less interested in hearing what would change than what would not. The answer: almost everything. The longtime staff stayed. The menu stayed. Prices stayed. Even the pours stayed. The new owners cleaned, painted and replaced aging televisions but resisted reinventing a restaurant generations of customers already considered theirs. That loyalty is visible on busy evenings. The patio fills quickly. Regulars settle in with servers who know them, sometimes well enough to have a drink waiting by the time they sit down. Inside, hand-packed burgers, Santa Fe chicken salad, French onion soup and the signature pot pie continue making their familiar rounds. The owners can play with specials and modernize the operation, but preserving Norton’s role as a neighborhood gathering place is the larger mission. Asked why this particular business was worth buying, Rosenstein’s

answer was simple: “I love Norton’s. I love this place. I didn’t want to see it not be here.” In a dining culture constantly chasing what is next, there is something refreshing about recognizing what does not need fixing. Sometimes what you are hungry for is exactly what you remember.

OPENING SOON

avec highwood 250 Waukegan Ave., Highwood avecrestaurant.com By the time this issue reaches North Shore homes, the countdown to one of the year’s most anticipated openings should be nearing its end. One Off Hospitality plans to open avec highwood in October, marking the acclaimed Chicago restaurant group’s first North Shore location. The project combines two neighboring buildings into a single destination with a main dining room, expansive barroom and, eventually, a private dining room and outdoor patio. For longtime Chicago diners, avec needs little introduction. Since opening in the West Loop in 2003, the restaurant has built its reputation around Mediterranean-inspired shared plates, close relationships with local farmers and a stripped-down approach that lets quality ingredients do much of the talking. Its chorizo-stuffed Medjool dates have become one of the restaurant’s signatures. Highwood will give that identity considerably more room to breathe. The 5,000-square-foot restaurant is planned as a warm, minimalist interpretation of the avec aesthetic, not a reproduction of the famously narrow original. Highwood has long punched above its weight as a dining town, and avec’s arrival further blurs the line between “city dining” and “suburban dining.” That may be the larger story connecting all of these restaurants. The North Shore is not simply getting more places to eat. It is developing a dining identity broad enough to encompass sushi and steak frites, South Indian spice and Midwestern farms, longtime neighborhood institutions and celebrated Chicago imports. The difficult part may be deciding what you are hungry for first.

Comfort food at Norton’s in Highland Park, from stacked burgers and quesadillas to a hearty chicken salad and golden-topped pot pie. (Photo by Cat Rolfes)

The avec highwood team gathers inside the in‑progress space during the restaurant’s mid‑construction preview. (Photo by Widia Viti)

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NOSH: Plant Forward Recipes Celebrating Modern Jewish Cuisine ARTICLE BY CAT ROLFES

LI T & LOC A L

NOSH: Plant Forward Recipes Celebrating Modern Jewish Cuisine

By Micah Siva A chef, registered dietitian, recipe writer and cooking instructor, Siva was recently named one of JUF Chicago’s 36 Under 36. She sees Jewish food as a cuisine shaped by adaptation: migration, access to ingredients, economics and the changing needs of those who cook and eat it. Now based in Highland Park, that philosophy is at the heart of her cookbook, NOSH: Plant Forward Recipes Celebrating Modern Jewish Cuisine. Siva explores the intersection of Jewish and vegetarian food. Her goal with NOSH is not to replace tradition, but to make it relevant to how people eat today. “When I was 12, I stopped eating meat,” Siva says. “That was a big kind of rumble in my family’s dinner table.” Growing up in Calgary, a meat-heavy city, in an Eastern European family, she was accustomed to a meat-and-potatoes table. Instead of abandoning those traditions, she began asking how she could continue enjoying them differently. Her grandmother’s kreplach, small soup dumplings traditionally served during Yom Kippur and Purim, became the inspiration for the book. The two made them together every year. After her grandmother

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died in 2018, Siva made the family recipe from the United Kingdom, adapting it to be vegetarian. Her vegan brisket follows a similar path. Siva studies a traditional recipe for its common denominators: sweetness, texture, flavor, season and memories surrounding it. Then she finds ways to recreate those qualities with plants. “The feeling behind the recipes and the love and the history behind it still remains the same,” she says. As a registered dietitian, Siva brings a practical perspective to plant-forward cooking. Her recipes lean on whole foods, including beans, nuts, seeds and whole grains, with the goal of creating dishes substantial enough to stand on their own. That can help hosts accommodate vegan, vegetarian or gluten-free guests at holiday tables and everyday meals. Siva’s understanding of Jewish food has expanded through travel. She has visited more than 55 countries and makes a point of exploring Jewish communities and taking cooking classes. A 2019 trip to Morocco, including a synagogue visit and cooking class, influenced her use of spices, colors and stews. Ultimately, Siva hopes NOSH gives readers permission to adapt. “There’s always a seat at the table for them,” she says, regardless of how they eat. For Siva, the ideal Jewish dinner includes her herb horseradish salad, vegan brisket, cast-iron potato coco and ricotta corn sheet cake, all featured in NOSH. It’s a menu that proves tradition can evolve without losing its soul. Know a local author? Email cat.rolfes@citylifestyle.com.

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