How We’re Showing Up This Season
- hannah0487
- Apr 16
- 3 min read
Updated: Apr 26
Busy season is on the horizon and with it, a small shift to help us keep doing what we do best.
There’s something about this time of year in Central Oregon - the longer days, the steady buzz of visitors rolling into town, the feeling that everything is waking up at once. It’s our favorite season… and also the one that comes with changes.
At The Barn in Sisters, we’ve always believed that good food starts long before it hits the plate. It’s in how it’s sourced, how it’s prepared, and how consistently it shows up for you every single time you walk through our doors. As we head into our busiest months, we’re making a small but important shift to help us stay true to that.
We are looking to add members to our team, but in the meantime The Barn Kitchen & Restaurant will be moving to a Thursday through SAturday Schedule.
Our goal is to be open Wednesday through Sunday for the summer. By reducing our service days, we’re committing to doing things the right way, so every meal we serve continues to meet the standard we’ve set (and that you deserve).
The good news? The rest of The Barn ecosystem is here for you all week long. Our Taproom & Bar remains open 7 days a week, and you can still find plenty of nourishment on Mondays and Tuesdays with Boone Dog Pizza and Bob’s Electric holding it down. (And keep an eye out for Carmelita’s, popping up on Mondays until 6 PM from time to time.) With all carts open Sundays and Wednesdays.
What’s New in the Kitchen
With the shift in hours comes a little extra room for creativity, and we’ve been putting it to good use.
Our new Crispy Chicken Plate is already making friends. Think a tenderized, panko-crusted chicken breast, golden and crisp, layered over a creamy, herby persillade, surrounded by the best of spring (currently: asparagus, snap peas, and broccolini), and finished with a fresh arugula salad on top. It’s bright, comforting, and exactly what we want to be eating right now.
We’ve also added a fresh, vibrant Spring Salad to the mix—Sungrounded Farms mixed greens tossed in an herb vinaigrette, with spiced nuts, goat gouda, and crunchy spring vegetables bringing all the texture and balance. It’s the kind of salad that actually eats like a meal.
And yes… it finally happened. A Kids Burger has entered the chat for our younger guests. A simple, satisfying lineup: Pitchfork T beef, ketchup, New School American cheese, all tucked into our house-baked bun. (We’re just as excited as you are to provide this for the kiddos.)
We’re also rolling out Weekend Specials, launching every Friday and running until sold out. These are a chance for us to highlight incredible ingredients and have a little fun with the menu.
Starting TODAY, that looks like a Pork Shoulder Steak Frites—grilled Rainshadow Organics pork shoulder, a punchy herb salad with noc chom vin, crispy frites, seasoned mayo, and a lime wedge to tie it all together. It’s bold, it’s balanced, and it won’t stick around forever.
On the Walls: Meet Our New Artist
We’re excited to welcome Taylor Manoles as our newest Barn Artist Exhibitionist. Taylor brings a collection of richly layered oil landscapes that capture the quiet beauty and movement of the natural world around us - pieces that feel right at home here.
Her work will be up throughout the space for the months of April and May, adding another layer of beauty to your time at The Barn.
We’ll be sharing more soon about a May SAA Art Walk event with Taylor, where you’ll have a chance to meet the artist and experience the work a little more up close.
We’re grateful for this community: for showing up and for continuing to share your time at our tables. These changes are all in service of keeping The Barn Kitchen & Restaurant what it’s meant to be: a place you can count on for thoughtful food, done well.
We’ll see you soon!
— The Barn Team
Comments