About Us
Our Story
Our story continues with our second location of The Barn Steakhouse, which opened in February of 2026. Years in the making was this location as we wanted to be sure it was just right. It is no co-incidence that it is located on the very same block as the last steakhouse that was in town, and owned by Amy’s father Arnie Morton. Philosophically, service and menu wise The Barn Steakhouse in Highland Park is very similar to our flag ship location in Evanston, Illinois. However, believing deeply that authenticity shines beyond all else the restaurants are by no means a copy of the other. We have chosen specific elements from Evanston that were suited for our newest location and then scaled them to fit. In fact the restaurant dining room in Highland Park is a riff on the second floor loft in Evanston, a space not every one even knows about. In addition with our new location we were fortunate enough to add a fully private event space and speakeasy which is open just a 3 nights a week.
The Barn Steakhouse is a “meat-centric hideaway”, a supper club with style. Our new location is housed in an early dwelling on “The First Street” in downtown Highland Park. Hidden away down our alley-courtyard is 1898 Speakeasy and private event space. An homage to owner Amy Morton’s legendary father, restaurateur Arnie Morton (Morton’s Steakhouse), the menu boasts the finest quality ingredients available including heritage black Angus steaks. As The Barn's menu is ever-evolving, the exact menu may be different when you dine. This eatery provides seating for up to 75 guests in its private event space, as well as outdoor seating.
Ambiance
The building you are currently occupying sits on the first street in Highland Park. This “first street” is, by no coincidence, located in the oldest part of town, made abundantly clear once we started construction. First Street appears to have been platted in the 1850’s, with dwellings, farms, barns, and early businesses scattered throughout the area.
This brick structure was built as an extended family dwelling with members of the Johnson and Dahl families living at this address through the 1920’s. As time went on and the area became more commercial, it is believed this building was used for both upholstery and shoemaking businesses. This has been noted on city records and was also revealed during construction, as we peeled back layers of cementitious materials and drywall, uncovering old wooden spools of thread and even a shoe once used by the Cobblers. The frame of the mirror at the front door is made of shoe forms, a nod to what was.
In more recent times, this location was occupied by Little Szechuan for 42 years; a restaurant beloved by many. In keeping with our tradition of breathing new life into historic spaces, we are thrilled this wonderful structure is now the home of… The Barn Steakhouse.
Our Mission
Our fundamental mission at Arnie Morton’s Daughter’s Place Restaurants is to make the world a better place, even if it happens one bite at a time.
Our commitment to giving back encompasses being good stewards of the planet as well as our communities. One way we do this is by making the restaurants available one night each month for not-for-profits to use at cost. We have all been to fundraisers for important organizations that wind up spending the majority of the ticket price on the venue and event as opposed to generating these funds for the organization itself. First Mondays (The Barn Steakhouse) and First Tuesdays (LeTour Restaurant and Private Events) are our answer to this and our commitment to supporting our local community and its organizations. Sustainability, environmental consciousness, and our commitment to being as waste-free as possible are huge to us as well. Our of courses are: of course we recycle, of course we compost, of course any edible, food safe left over product is found a home as opposed to a trash can. Finally, hiring from a marginalized population is our responsibility; it is also one of the most complicated things we have done. If you are aware of an organization that has a job readiness program, especially if it is in food service, please have them reach out us directly.
Thank you for spending your precious, and oh so fleeting free time with us.
Amy Morton