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Highland Park council approves incentive for Barn Steakhouse; owner aims to open Sept. 9
Summary
The City Council approved a resolution to provide economic incentives to Barn Steakhouse 2 LLC and Happy Buddha Inc. to open a new restaurant in downtown Highland Park. Owner Amy Morton presented proposed layout, capacity and menu; council members praised the project and noted concerns from existing restaurateurs about subsidy size.
The Highland Park City Council on Jan. 13 approved a resolution authorizing an economic incentive agreement with Barn Steakhouse 2 LLC and Happy Buddha Incorporated to support a planned downtown restaurant, voting 7-0.
The incentive resolution, listed as item 7 on the agenda, passed after a presentation by restaurant owner Amy Morton, who described taking the former Little Szechuan space on First Street and combining it with the adjacent rear space to create a dining room and private-event area. Morton told the council the front dining room would seat roughly 75 people when fully set and said the restaurant will offer steaks, a broader menu with lower-priced entrees and a private dining room for events. "The goal is September 9th," she said when asked about an opening date.
City leaders framed the agreement as part of a broader effort to attract and retain high-quality restaurants in Highland Park. Council Member Ross said the incentives send a business-friendly message and welcomed Morton, while also acknowledging concerns raised by existing restaurant owners about the size of subsidies. "Some feel they will be impacted by these new restaurants ... It's the size of the subsidies that worry them," Ross said.
Council members Brockman, Tapia, Littleworth, Stone, Blumberg and Mayor Nancy Rotering joined Ross in voting aye. The resolution, as presented, names Barn Steakhouse 2 LLC and Happy Buddha Incorporated as beneficiaries; the final incentive terms were described in staff materials on the council's agenda packet.
Morton, who operates a successful Barnes Steakhouse in Evanston, showed renderings and described the restaurant's concept as "cozy and warm" with a bar, banquettes and a menu that emphasizes consistency for repeat customers. Morton said the operation plans internal training in August, including dry and wet runs, with public opening expected after Labor Day.
Council members praised the project's potential to draw foot traffic and complement downtown businesses while underscoring the city’s vetting process for incentives. The council did not alter the staff recommendation before voting.
The resolution was approved 7-0.
