We agreed that another chalkboard special, crêpes ($6.95), were as good as they get. The freshly made crêpes were tasty by themselves and filled with non-mushy apples and pears, walnuts providing texture, under a cinnamon glaze.
A side of the kitchen-made corned beef hash ($3.95) is enough for two, by the way, and contains a little shredded carrot for color, as well as bell peppers. There’s that imagination again.
Heading the kitchen for the past decade or so has been Jon Dexter. Chatting with him after our meal and remarking that the place was busier than we thought it would be on a weekday, he told us we should see it on a weekend.
“Every Sunday is like Mother’s Day,” he said. The Barn doesn’t take reservations, so bear that in mind if you come on a weekend. When the weather gets warm again, though, the 35-seat patio will increase the elbow room — if you can wait that long. As for me, I’m too curious about that marinated steak.
THE BARN | 401.635.2985 | 16 Main St, Adamsville | MON-Fri-Sat, 6:30 am-noon; Sat-Sun, 7 am-1 pm | major credit cards | BYOB | Sidewalk-level access
Bill Rodriguez can be reached firstname.lastname@example.org.
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