A Dinner At Little Barn

The other night I had the pleasure of joining a dozen or so food writers and bloggers at a press event host at Little Barn in Westport.

Little Barn is the quintessential neighborhood pub in the most traditional sense, with a menu that’s slightly more eclectic, yet with the same traditional comfort foods you’d expect at such a place. Inside the Americana décor lends itself perfectly to the rustic architecture – the exposed beams and brick, and the re-purposed wood give Little Barn a warm, relaxing and comfortable vibe. Out on the patio the fireplace and several heat lamps keep patrons warm as the temperatures start to dip.

We were offered an assortment of fall Craft Cocktails new to the menu. There was a Pumpkin Mojito, Black Rock Lemonade, a Pumpkin Porter and a warm Cider. We noshed on the Giant Pretzel with a spicy stout and honey mustard dipping sauces. The pretzel was warm, soft and buttery – I loved the mustards, especially the spicy stout.

Once inside we were served a round of appetizers, family style. We sampled The Kale, a fresh, crisp salad of raw kale, shaved fennel, dried cranberries, candied pecans and red wine vinaigrette. Although it was a bit sweet for me, I know there are many who will like this.

The Brussels Sprouts – shaved Brussels sprouts, toasted pumpkin seeds, Granny Smith apples, dried cranberries in a whole grain honey mustard vinaigrette with Parmesan cheese come together nicely – the nuttiness of the Parmesan, the tartness of the apples and the sharp flavor of the honey mustard worked well together to balance out all the flavors.

I enjoyed the Thai Chicken Lettuce Cups. The chicken mixture was well seasoned and the hot chili sauce added just the right amount of kick without being too strong for those who prefer their food on the milder side.

The Tuna Blocks consisted of pan-seared Ahi Tuna that was seared over a smooth roast jalapeno-avocado puree, topped with grilled pineapple pico de gallo with a little sriracha on the side.

Next we tried the Beef and Chicken Tacos. The beef taco consisted of char-grilled filet tips, roasted pineapple, guacamole, pico de gallo, and micro cilantro. The chicken taco had a marinated grilled chicken, pico de gallo, micro cilantro and a chipotle mayonnaise. Both tacos were good but I preferred the chicken – I loved the unexpected little kick from the chipotle mayo in the chicken taco.

For the entrees we had the Chicken Pot Pie, the Meatloaf, the Ahi Tuna and the Brat. I started off with a small bite of the brat which I quite enjoyed. It was flavorful and a nice alternative to a hamburger. The brat was served on a pretzel bun with sauerkraut, stout mustard and relish with a generous serving of German potato salad. The potato salad was excellent. From the brat I went to the meatloaf which really disappointed me. It didn’t taste like meatloaf and the texture was not quite what I had expected. The meatloaf was served with a creamy cognac sauce, but the sauce tasted more like an average gravy. The corn seemed overcooked and tough.

Next, the sesame and wasabi crusted Ahi served over a bed of warm soba noodles with sweet soy and scallions and siracha. I thought the tuna was good, not exceptional but good. The soba noodles were very flavorful; the sweet and the sriracha played well together.

Lastly, the Chicken Pot Pie. I had heard phenomenal things about this. I was not at all disappointed and was my favorite entrée of the night. Served in a personal sized cast iron skilled, topped with a flaky phyllo crust, the pie was chock full of tender flavorful meat. The serving is very generous, I would recommend sharing it with someone.

Finally dessert – Pumpkin Pie, the Brownie and Cookie Dough Bites were passed around. The pumpkin pie was excellent – creamy, airy and just decadent enough. It was served alongside a generous dollop of freshly whipped cream. The brownie that was served warm with whipped cream, vanilla ice cream and caramel sauce was out of this world. Chocolate lovers will not be disappointed. The Cookie Dough Bite can best be described as a not quite fully baked cookie fresh out of the oven. Inside the fried exterior, melted cookie dough goodness exploded onto the plate. These bites were served dusted with powdered sugar and a scoop of vanilla gelato.

If you’re looking for a relaxing night out with friends or family in a warm, inviting neighborhood pub-style restaurant, Little Barn is the place to be.

Little Barn
1050 Post Rd E, Westport; (203) 557-8501

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