Bernard Auger
Google
We dined at the Barn Kitchen for dinner on Monday, lunch on Tuesday, desert on Tuesday night, and lunch on Wednesday while we were staying at the Sparrows Lodge in Palm Springs. We only ate elsewhere once with our friends who live locally and we took them back to the Barn for a scrumptious dessert of fresh baked chocolate chip cookies, literally baked when we ordered them served with a sweet and rich vanilla ice cream. Service was exceptional at all times provided by a rotating staff who were all a delight. The food looked and tasted like it was organic and locally sourced. The Barn Burger with served with crisp lettuce and sweet tomatoes and crispy bacon was delicious and rated in my top 5, probably tied for first place with one other burger. The salads were fresh and delicious and made a great meal with the tasty, grilled chicken. The hummus and locally sourced pitas was delicious along with black olives, pickled red onions, and cucumber slices. The chicken salad sando was enjoyed by our friend who truly liked it and the tasty house made salt and vinegar chips that accompanied it. My absolute favorite dish was the Burrata! Now I was first disappointed and then oh so happy with this dish! Let me explain. I am used to the more traditional burrata that is usually served on large, thick slices of heirloom tomatoes drizzled with virgin olive oil and aged balsamic vinegar and basil leaves. But, the Barn has a cool dude of a Chef that thinks out side the box! This dish came with a healthy serving of fruit and a large portion of so fresh and creamy burrata all drizzled with an incredibly sweet tasty honey (addicting!) and the most incredible crispy tasty toast I have ever eaten! You could eat the Burrata for breakfast with a couple of poached eggs! I could go on, but I think you get the point. We will be back! Can’t wait to see the what the creative chef and his crew comes up with next!