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    Restaurant Review: The Barn at Rocky Fork Creek

    Holy guacamole, those people out on Johnstown Road really needed a Cameron Mitchell Restaurant. The (CMR) Barn is positively teeming with humanity.

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    The community’s new destination is huge and, well… barn-like. But even with an equally giant parking lot, there aren’t enough available spots to house the nonstop parade of vehicles. So, for savvy guests, it’s valet, valet, valet. Valet services are free, and the tip is more than worth the parking stress it eliminates.

    Inside, the guests are stacked almost elbow to elbow, with just enough space for servers to dodge around each other and plates of food. The design boasts soaring ceiling rafters and a fancified barn décor. For extra cuteness, female servers wear red gingham, while male servers wear navy.

    About the servers. Of course, they are Cameron Mitchell Nice. However, it’s so raucous and crowded at this place, the team achieves more within the normal human range of niceness. There’s just too much going on for the crazy pandering. No one is going to shine your shoes.

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    But that’s okay. There’s lots to eat as consolation: a big beefy menu with lots of big beefy options. And there’s free bread to keep you busy while you wait for your order. Two types came in the basket: flat rolls and super-thin crackers. They arrive with a ramekin of whipped butter. It’s unclear whether the butter is for the crackers too, but then again; everything is better with butter.

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    For appetizers, the Soul Rolls ($8) are a good idea, but maybe not as fabulous as hoped. The promised brisket and greens filling seems scant. It’s more fun just to slather up the free bread with butter.

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    In the salad department, there are light, traditional offerings such as a wedge or Caesar salad, but there are also substantial offerings such as Roasted Chicken Salad ($13). It’s not pretty look at, but it’s great for the palate. A big melange of coarse chicken chunks, pumpkin seeds, pecans, dried cherries, blue cheese and yes: a little kale and lettuce. It’s more goodies than greens, and there ain’t nothin’ wrong with that.

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    In the beefier department, there are Beef Kabobs ($23): savory chunks of tenderloin with hard charred grape tomatoes, peppers and mushrooms. It comes with a ramekin of rice pilaf.

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    As for ribs, the kitchen takes them very seriously — to the point of pulling them from the menu if the texture displeases the chef (there was some uncertainty whether the ribs would be available). The Half Rack ($18) turns out as meaty and smokey as the ribs in other reputable local rib joints: completely likable with coleslaw.

    Although The Barn might not seek to make its name in chicken, The favorite so far has actually been the Fried Chicken ($18 – pictured up top) with macaroni and cheese. It’s the extra crunches that tumble around the plate that make this dish a favorite – though the chicken is succulent and juicy too.

    So, good food; nice people; small salt hangover the next morning, but the people of the burbs have their own CMR place. Sounds like a win.

    You can find it at 1370 E. Johnstown Road.

    For more information, visit www.thebarncolumbus.com.

    Photos by Mollie Lyman of www.fornixphotography.com. Photos are taken at a different time than review, so discrepancies between photos and review may occur.

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    Miriam Bowers Abbott
    Miriam Bowers Abbotthttps://columbusunderground.com
    Miriam Bowers Abbott is a freelancer contributor to Columbus Underground who reviews restaurants, writes food-centric featurettes and occasionally pens other community journalism pieces.
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