A New York Times story today focusing on improved dining options at senior living facilities around the country was datelined Evanston and highlighted two properties here.

One was The Mather in downtown Evanston, where the Times article says, “Citrus-dressed duck breasts and ‘tomahawk’ pork chops are on the menu, along with vegetables from a cooperative farm in upstate Wisconsin and house-made gelato.”

The other was the newly refurbished Merion, a block west of the Mather, which the Times says offers artfully prepared dishes and craft cocktails.

The paper says its part of larger, nationwide trend to make senior living facilities more attractive to the growing cohort of aging baby boomers.

Bill Smith is the editor and publisher of Evanston Now.

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