By Robin Garr
If you haven’t made your way out to Barn 8 Restaurant at Hermitage Farm in Goshen, take my advice: You ought to give it a try soon. You’ll be glad you did.
Walk in the front door of the black, red-trimmed former horse barn on U.S. 42, and one of the first things you see will be a small painting of local art enthusiast and 21c hotel founder Steve Wilson, showing a big smile and his trademark red glasses.
Yep, Barn 8 is related by family to Proof on Main, 21c’s much-lauded downtown eatery. I might not call Barn 8 “Proof East” or “Proof in the countryside,” but it’s fair to point out the similarities, and there are plenty of them. Continue reading Barn 8 delivers culinary treats in a delightful farm setting →
It all started, as things so often do, on social media. I was browsing Instagram, tapping through a lot of the local restaurants that I follow, when a simple white-on-black text image caught my eye.
“Taco Tuesday,” read the post from Red Hog Artisan Butcher. And then the clincher: “Fried Soft Shell Crab Tacos!” Continue reading Soft shell crab tacos lure us to Red Hog →
Wouldn’t it be a wonderful thing if every restaurant followed the pay-what-you-can model of The Table in Portland? What if Vincenzo’s or Jeff Ruby’s, for example, made its menu pricing variable depending on what the diner could afford? Or offered creative alternatives like putting in a few hours serving tables or helping out with kitchen chores? Or invited you to pay your tab forward so someone else could take a seat at the table?
Yeah, I know. Not. Going. To. Happen. Continue reading The Table does well by doing good →
Which came first: The pizza or the bread? A trip out to Anchorage to visit the excellent MozzaPi might recalibrate your thinking on this not-so-simple question. Continue reading MozzaPi brings bread maker’s art to remarkable pizza →
When I first heard about Tandoori Fusion, the new Indian restaurant way out in the East End across the way from Costco, my imagination leapt up. I know that the tandoor, the iconic Indian clay oven, can reach temperatures upward of 900ºF, a searing fire that does something magical to meats and flatbreads too.
But Tandoori Fusion? Can these people possibly have mustered nuclear fusion, the fierce energy that lights up H-bombs and the Sun itself? Crazy! That would make some remarkable tandoori food, all right, and it would be wicked fast.
Nope. Continue reading Tandoori Fusion masters the science of fusion →
Who doesn’t like to spend a summer Saturday morning browsing a farmers’ market, loading up on fresh veggies, enjoying a breakfast burrito or a barbecue sandwich, listening to music and running into friends? That’s what I love about Harvest Restaurant: It’s like a big farmers’ market that’s open all year, with air-conditioning and table service! Continue reading Dining at Harvest is like eating at a farmers’ market →