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Norton’s shrimp quesadilla appetizer ($14) is one of the restaurant’s top-sellers. Photos by Jamie Bradley/22nd Century Media
Among the most popular entrees at the Highland Park restaurant is the tilapia in parchment ($23).
“The Norton,” a half-pound hamburger made from fresh-ground meat ($10).
“The Norton,” a half-pound hamburger made from fresh-ground meat ($10).
Famous for their “generous pours,” Norton’s serves up a variety of cocktails, including a vodka martini.
The oven roasted half chicken is topped with the chef’s own barbecue sauce and served with your choice of potato and steamed veggies ($20).
Norton’s baby back ribs are served in the chef’s barbecue sauce alongside a serving of coleslaw and your choice of potato. The ribs come in half- or full-slab portions ($18/$23).
April Dahlquist, Contributing Editor
4:57 pm CDT June 6, 2014

It’s not often you find a restaurant that is a family place by day and a club by night.

But Norton’s isn’t just any restaurant. The Highland Park joint serves its variety of clientele with three simple tricks: appreciative service, generous cocktails and fresh food.

Most days Norton’s sees ladies and professionals for lunch, an elderly crowd for an early dinner, young families in the evening and even later on the partiers come out for dancing, live music and of course those mean cocktails.