Visited July 31, 2005
The Old Barn is a South Side institution. It has been a "special occasion" restaurant (Mother’s Day, wedding receptions, anniversaries, etc) for over 80 years. The building now housing the restaurant was, in fact, a horse stable many years ago. Rest assured that the ambience does not remind you of a stable (except for the equine-related décor), nor does the food.
Banquet rooms and a beer garden have been added to the original building, which itself contained a number of different dining rooms. Each dining room has a slightly different décor and size, but all are well appointed (as to be seated in "The Tack Room"). There is also a spacious lobby.
The Old Barn’s menu cannot be classified as trendy or contemporary. I would call it a "classic American" category: steaks and chops (prime rib is a specialty), veal, poultry, and seafood (lobster, crab legs). They feature three or four daily specials. Their French Roquefort salad dressing is quite a favorite – they do not skimp on the chunks of cheese mixed into the salad. A soup or salad comes with most of the entrees, as does a serving of freshly baked rolls.
The filet mignon comes in a petite cut of 8 ounces and a larger cut of 12 ounces, and is served with a side of sautéed button mushrooms. A serving of vegetables and potato (baked, mashed, garlic, or fries) also accompany the meal. The garlic potatoes are served in what is almost a soup of butter and garlic – as befits a "special occasion" dinner. The steak was cooked to perfection, while the filet itself was very nice cut of meat. The offer of steak sauce was a bit surprising, but perhaps a nod to the "steak and potatoes" appetite of the South Side.
A special of the day was a barbequed ribs and coconut dusted fried shrimp combination platter. Four shrimp, served with a choice of tartar sauce or cocktail sauce (my choice), fought for attention next to the vegetables (steamed carrots), French fries, and a third of a slab of ribs. The ribs were fall-off-the-bone tender (the way ribs SHOULD be served, period!), and the sauce was smoky with just a bit of a bite to it. I was very happy with both the ribs and the shrimp, although the fries could have been a bit crispier. No moist towellete in a foil package here, though; a hot linen napkin with a lemon wedge is provided for your sticky fingers.
The restaurant is located at the southwest corner of Central Avenue and State Road, and is set back quite a bit from the road, in a fairly residential area... so it might be a bit hard to find. However, the trip would be well worth the effort.
Their website is: http://www.theoldbarn.biz/