Joan's in the Park opened in September 2011 as a 40-seat, white-tablecloth restaurant built around a refined, unhurried dining experience. The kitchen runs a four-course menu that changes with the seasons, sourced from ingredients described as coming from close to home — much of it organic, straight from the farm.
The restaurant operates as a from-scratch kitchen: bread, fresh cheeses, butter, sauces, and desserts are all made in house daily. Its cooking setup is nontraditional by design — the main heat source is a set of large deck ovens, with no broiler, sauté station, or fryer on site. The wine list focuses on American producers, rounded out with selections from other top-quality regions.
Owners Joan Schmitt, who serves as Maître d', and Susan Dunlop, the Executive Chef, met while working at Morton's the Steakhouse in 2006 before opening their own restaurant. The wine bar has built a loyal following in Highland Park among regulars who return for its food, service, and atmosphere.
The restaurant operates as a from-scratch kitchen: bread, fresh cheeses, butter, sauces, and desserts are all made in house daily. Its cooking setup is nontraditional by design — the main heat source is a set of large deck ovens, with no broiler, sauté station, or fryer on site. The wine list focuses on American producers, rounded out with selections from other top-quality regions.
Owners Joan Schmitt, who serves as Maître d', and Susan Dunlop, the Executive Chef, met while working at Morton's the Steakhouse in 2006 before opening their own restaurant. The wine bar has built a loyal following in Highland Park among regulars who return for its food, service, and atmosphere.