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Contemporary Italian Food & Drink

cOmplimentary parking daily

developed by HIGHLAND PARK natives mark newman & josh kaplan, ballaro is a destination worthy neighborhood restaurant.

we welcome you to our warm and lively urban space - a "city experience" in the suburbs.

Inspired by Palermo’s Ballaró market, our restaurant offers contemporary takes on Italian food and drink. Chef Mark Newman utilizes seasonal Midwestern ingredients, making from scratch his pastas, gelatos, pancetta, sausage, and more to pair with our eclectic, value-driven wine list.


FOR RESERVATIONS:
CALL (847) 780-3396 OR BOOK ONLINE AT OPENTABLE.COM/BALLARO

Large party / private event space available for 10-60.

 

Phone

(847) 780-3396

 

Location

214 GREEN BAY ROAD
HIGHWOOD, IL 60040

MAP

 

Hours

TUESDAY - THURSDAY
5:00P – 9:00P

FRIDAY & SATURDAY
5:00P – 10:00P

SUNDAY
5:00P – 8:30P

 
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Wine

"SITTING HERE WITH ME AND MINE / ALL WRAPPED UP IN A BOTTLE OF WINE" - 'MAHGEETAH', MY MORNING JACKET


WINES BY THE GLASS


SPARKLING

ITALIAN RED

American Red

 
 

italian white

american white

 
 

 

beer

 

 

classic cocktails

 

DESSERT

 
 

AFTER DINNER DRINKS

 
 
 

reservations & LOCATION

CALL (847) 780-3396 For reservations, OR BOOK ONLINE WITH OPENTABLE.

RESERVATIONS SUGGESTED FOR PARTIES OF 5 OR MORE.

ONLINE RESERVATIONS

www.opentable.com/ballaro

Hours of operation

MONDAY - THURSDAY
5:00P – 9:00P

FRIDAY & SATURDAY
5:00P – 10:00P

SUNDAY
5:00P – 8:30P

 

214 Green Bay Road
Highwood, IL 60040 - MAP

FREE VALET & FREE PARKING LOT 

Delivery & Catering

Ballaro offers an extensive delivery and catering menu, including individual meals, family combo meals and large group catering options. 

view and download our delivery Menu here

To place a pick up order Call us at (847) 780-3396

To place a delivery order, please visit: Uber Eats

or Grubhub

Private Dining Events

Our unique “West Wing” private or semi-private room is the
perfect venue for a variety of options - be it a special family celebration or a business meeting.

Download our private dining menu here

To Inquire about private or semi-private events or large group dining
call (847) 780-3396 or email ballaro214@gmail.com

 

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josh kaplan

Growing up the son of a Chicago restaurant critic likely contributed to Josh Kaplan’s affection for the hospitality industry, and while Kaplan credits his father with shaping his interest in all things epicurean, his lifelong work in restaurants allowed him to build upon that foundation. Working at several high-profile establishments, Kaplan quickly commanded a strong knowledge of operations, and then broadened his focus to immerse himself in the study of wine. His knowledge and insight was soon recognized, as he was named Chicago’s “Rising Star Sommelier” (Starchefs.com), was selected as runner-up for “Best Wine Service” (Chicago Social), his recipe for “The Ipanema” was published in Food & Wine’s Cocktails and one of his beer lists was recognized by the New York Times. In 2014, Kaplan began plans with lifelong friend Mark Newman to open Ballaro very close to where the two of them grew up together. At Ballaro, look for artisanal wineries that utilize organic, sustainable and biodynamic principles in the vineyard and cellar. When not enjoying food & drink, Kaplan is an avid cinephile and record collector.

 
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Mark Newman

Locally grown chef Mark Newman (Highland Park, IL) started his career as an ad man who enjoyed cooking for friends and family. Realizing the best career is one in which you are doing something you love, Newman left media to enroll in culinary school. Graduating at the top of his class, he worked at several high- profile restaurants and also spent time abroad, staging and traveling, working his way across Italy and Sicily. During this time, Newman absorbed what it is to be an authentic Italian cook; this experience brought him a much deeper understanding of the Italian cooking culture at a time when traditional and modern techniques were melding. Returning to Chicago Newman continued to ascend the culinary ladder, working his way up to a corporate chef position. He then gained experience on the vendor side, working for a purveyor of high quality seafood catering to chefs. Having a solid foundation not only in the kitchen but also in restaurant operations has led Newman to possess an impressive knowledge in all areas of running a restaurant. In 2014, Newman and lifelong friend Josh Kaplan began collaborating on plans for Ballaro, returning to his roots both figuratively and literally. Drawing upon what he learned cooking abroad, incorporating classic techniques and local flavor, Newman’s style is that of melding Italian and French techniques in a modern, Midwest kitchen. He believes in “feeding the soul” – both in the restaurant and at home, where you’ll find him enjoying family time when not at the restaurant.

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