Indulge | May. 2026
DINING AS DIALOGUE
By Contributor
words by Bronte Starling
photography courtesy of the Deer Path Inn
An evening at The Brasserie, a decadently reimagined Brit-centric dining space poised to usher the storied Deer Path Inn into its next century, pairs an inspired modern menu with a 1920s salon aesthetic.
BEFORE YOU ARE EVEN SEATED, the vibe is intoxicating. Every piece of art, every furniture choice, sets the scene for the next great conversation—the ones that feel heavy with ideas and lavender-infused libations.
The menu is similarly curated, unapologetically leaning into retro classics like the Seafood Tower (this one stacked with Poached Prawns, Oysters, Whole Lobster, Scallop Tartare, Cocktail Crab Claws, Mussels, Mignonette, Cocktail Sauce, and Lemon) and cheeky in-the-moment imaginings like the G&T Salmon (think Gin Cured Salmon, Tonic Gel, Cucumber, Soda Croutons, and Dill Aioli).
At first it feels foreign, like no place you’ve ever seen in Lake Forest. Flashes of a Paris night in the Marais, maybe. London, definitely. And yet so familiar, like going home.
Welcome to The Brasserie, the Deer Path Inn’s dazzling new dining space—freshly reimagined with an eye on what’s next for an iconic hotel that’s about to hit the century mark.
As James Barnett, General Manager of Deer Path Inn, puts it: “For 97 years, our dining spaces have been central to the inn’s identity and a gathering place for the community. The Brasserie honors that legacy while introducing a more vibrant and contemporary spirit.”
It’s an evolution that’s felt beyond the cozy Deer Path “living room” lobby out into the city itself. Located in the space known for nearly 100 years as The English Room, The Brasserie carries forward the signature British aesthetic the 1929 hotel is known for while reinventing it for the next generation.
When my editor and I visited shortly after the unveil in March, the room was buzzing with energy. We each ordered one of the decadent new cocktails (English Spritz and Cocktail Thyme … yum) and lingered a bit over the menu, taking in a salon ambiance layered with more than 70 works of art from British and Chicago-based artists.
It felt indulgent but intentionally so, as that is the vision of the newly reimagined dining space—dining as dialogue.
In fact, neither you nor your fellow guests never have to worry about awkward silence, as you’ll receive a conversation card upon arrival—one short, playful prompt designed to spark dialogue at the table. While it was not necessary in our case, it’s a lovely touch, one that invites whimsy and a sense of possibility.
This pairs with other unexpected surprises The Brasserie will share with diners to enjoy mid-conversation in a setting that exceeds expectations in every way.
Gallery walls meet rich banquettes and vintage mirrors that reflect the warmth of the space. The result is romantic yet relaxed; polished without feeling pretentious.
The menu centers on recognizable dishes thoughtfully interpreted with seasonal ingredients and refined technique. From the ritual of chilled oysters to the communal spirit of large-format herb-crusted lamb and premium grass-fed steaks, every dish is designed to spark connection.
We went straight for the brasserie classics—a steak with green peppercorn sauce (with frites on the side, of course) and the Flounder Meunière (with Capers, Beurre Blanc, Marble Potatoes, Confit Asparagus, Parsley Oil, and Manchego). A Chocolate, Coconut & Vanilla Trifle (Dark Chocolate Jelly, Vanilla Custard, Coconut Sponge & Crumble) was our chosen nightcap, along with one last glass of Sancerre.
Whether you’re looking for that next new North Shore hotspot to take Mom for Mother’s Day or the perfect place for that last-minute, “I’m free, are you?” BFF hangout, we can’t recommend The Brasserie highly enough. And in the spirit of it all, we even persuaded the Deer Path team to share a recipe for the new Lavendula Fizz cocktail.
Enjoy. And keep the conversation flowing.
The Brasserie welcomes guests from morning through evening, beginning with weekday breakfast service at 6 a.m., transitioning into lunch, late afternoon offerings, and dinner served nightly until 10 p.m. Reservations are available via OpenTable. For more information, visit thedeerpathinn.com or thebrasserie.com.
LAVENDULA FIZZ
INGREDIENTS
• 1.5 oz London Dry Gin
• 0.75 oz lemon juice
• 1 oz Rich Lavender Syrup
• 1 oz egg white
Combine ingredients in a cocktail shaker without ice. Shake vigorously for 15 seconds. Add small scoop of crushed ice. Shake again and pour into a Fizz Glass with about 1 oz of club soda. Dust over with plum dust.
