Alpana Singh Announces Terra & Vine and Bar Terra in Evanston


Proprietor Alpana Singh announced Terra & Vine—her third restaurant—which debuts later this year in downtown Evanston, Illinois, at 1701 Maple Ave. at Church Street Plaza.

Featuring refined, rustic Mediterranean fare with Italian emphasis—complete with a custom wood-fired grill—the 115-seat dining room at Terra & Vine will be ideally suited to casual, festive dining seven nights a week. During the summer months, guests can dine al fresco on the 70-seat patio. The restaurant also houses an adjacent 40-seat bar, aptly named Bar Terra, which will showcase a well-edited selection of menu items—ideal for a quick bite or for a pre- or post-movie stop at the neighboring theatre. The restaurant will offer brunch on Saturday and Sunday.

Terra & Vine’s contemporary space includes extensive private dining options that will please those seeking a celebratory alternative for events both social and corporate. Four separate rooms can accommodate parties of 10-12, 20, 40, and 60, respectively. With flexibility in mind, these rooms can be booked individually or joined together to facilitate larger gatherings up to 140. Catering orders will also be available for pickup and delivery. 

“We’re thrilled to bring Terra & Vine and Bar Terra to the thriving North Shore community,” Singh says. “I first came to know and love Evanston while living in Rogers Park. Instead of heading into the city, I would often go north to Evanston. I was immediately enamored with its charm and strong sense of community.”

The 10-year host of the Emmy Award-winning PBS television show, “Check, Please!” also adds, “From my years of hosting the show, I learned that people want good food wherever they are and really appreciate the ease of being able to enjoy a pleasurable meal in their own neighborhood.”

The restaurant joins Singh’s two existing establishments, The Boarding House and Seven Lions.

Terra & Vine’s culinary team and opening timing will be announced at a later date.

News and information presented in this release has not been corroborated by FSR, Food News Media, or Journalistic, Inc.

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