Is there still room for a local steakhouse amid the slew of big-name national places? At almost seventy years old, the Barn Door answers with a resounding yes, relying on meats aged in-house, a butcher shop, and the longtime support of inside-the-loop diners. The red barn exterior, speakeasy-style bar, and red-checked tablecloths tell the story of a place that’s family friendly, no fuss, and reliable. Order this to go: Wet-aged Prime and Choice steaks are at the heart of the menu, but all the mesquite- and charcoal-grilled entrées measure up. Because the butcher shop is in-house, you can order your preferred size of steak and have it grilled or blackened, covered in peppercorns or jalapeños. And sides and salads come with your entrée. Of the ribeye, twice-baked potato, and grilled shrimp, we couldn’t decide which we liked best. Pro tip: A small patio is just outside the front door; you can order off the menu there, with full service, or (if space is available) open up your carryout right on the spot.
Note: Review reflects COVID-19 protocols in place at the time of visit.