Fall is here
Chef Paul - Tuesday, September 23, 2008
The traditional activity is to prepare Clam Chowder. Here at the Barn we are ready to celebrate Fall with you. Please ask your server about our homemade Clam Chowder.
Spring is at Hand with Henry's Buttermilk Fried Chicken
Chef Paul - Monday, November 26, 2007
Buttermilk Fried Chicken, $19
Henry’s at the Barn calls to mind a style that is so definitively Southern, all white tablecloths and clinking wine glasses, with Low Country food given a place of honor at the table. In the midst of this opulent approach, the buttermilk fried chicken seems almost like the country cousin. It rests near the bottom of the menu, after glorious descriptions of all manner of things that swim and trawl the ocean floor, looking so forlorn and … ordinary. But diners who take a chance — and face the consternation of their servers — will revel in every juicy bite. The breading is thick but not greasy, with a satisfying crunch segueing into a boneless piece of pure white meat chicken. The flavor forgoes “deep fried” in favor of “sweet,” so its sides are a necessary pop of tomato-stewed collards with a rich tomato taste, smoky black-eyed peas and innocuous crab-and-corn hushpuppies.
36840 Detroit Road, Avon, (440) 328-6088, www.henrysatthebarn.com
COMFORT LEVEL
Walking out of church to find the first warm, sunny day of spring is at hand
~ 70 Dishes that Remind You of Home, Cleveland Magazine, November 2007
Fall into Fall on Henry's Patio
Chef Paul - Tuesday, October 30, 2007
"Sitting outside the slate-blue barn, overlooking a tangle of trees, warmed by the glass stone fire pit, we sipped our Pinot Grigio, ordered a bowl of Charleston she-crab soup and thought, This is much nicer than eating on an actual farm. Such is the charm of alfresco dining at Henry’s at the Barn, an 1830s building salvaged, relocated and spruced up to white-tablecloth perfection. Besides, do farmers have the time to make caramelized Vidalia onion soup with a hint of Jack Daniel’s and topped with buttermilk bleu cheese croutons? Would they wrap a filet in maple bacon and serve it with crab succotash? Henry’s — and its seven-table, semi-secluded patio — succeeds because it combines stone-barn charm with scrumptious, Southern, Low Country cuisine."
~ The Best of Cleveland 2007 Entertainment, Cleveland Magazine, October 2007
Get Down with Low Country Cusine
Chef Paul - Monday, July 30, 2007
Let’s just say, I have ties to the spot and know whereof I speak: Henry’s at the Barn offers magnificent food that absolutely evokes the flavors of South Carolina’s marshy lowlands. So, here we go, y’all.
~ Cleveland Magazine, Greg MacLaren, July 2007
A Very Old Building Gets a Second Life Serving Lowcountry Cuisine To Clevelanders
Chef Paul - Tuesday, January 23, 2007
If I had my way, I'd do all my dining in bars, and the one at Henry's would be near the top of the list. Knotty driftwood, plucked from the Lake Erie shore, serves as the bar and foot rails. A sturdy stone hearth fills the lodge-like space with warmth. A second-story loft-lounge is furnished with overstuffed sofas and armchairs. It's the ideal place to meet for pre-dinner cocktails.
The main dining room, an addition to the original structure, lacks much of the charm found elsewhere in the restaurant. And its bare concrete floors could use a rug or three to moderate the noise. But the food is tasty, the service good and the chairs comfortable.
~ Barn Again, Douglas Trattner, Cleveland Magazine, January 2007
Home-style cooking with a twist
Chef Paul - Tuesday, August 15, 2006
Paul and Tracey Jagielski were born and bred in Northeast Ohio, but Paul's culinary education carried the couple south to Charleston. It was there that Paul fell in love with lowcountry cooking.
This fall, when Henry's at the Barn (36840 Detroit Rd.) opens in Avon's Olde Avon Village, Paul finally will have the opportunity to share that passion with his Yankee neighbors.
Set in an 1830s farmhouse barn that was recently moved to the site, Henry's will feature seafood, steak and lowcountry classics.
"Nobody around here is doing this kind of cuisine," Paul explained via cell phone. "Authentic Southern cuisine takes time. You can't make collard greens in an hour. Collards need to cook for six hours with a big smoked ham hock. It's home-style cooking with a twist."
The barn has been transformed into a cozy bar complete with loft seating. An addition will serve as the 60-seat dining room. A large patio will have outdoor seating for 50 around a stone fireplace. The dinner- and Sunday-brunch-only restaurant will feature chilled seafood appetizers such as oysters and shrimp cocktail, complete with Paul's own spicy cocktail sauce. The dinner menu will include Southern classics like Charleston she-crab soup, which is made with crab roe and Carolina blue crabs; shrimp and grits, made with real stone-ground grits, fried green tomatoes and corn-and-crab hush puppies. Southern fried chicken will be made the old-fashioned way — in a cast-iron pan. Sunday brunch will feature fresh-baked pastries, sticky buns and lobster-andouille omelets, among other things.
~ Bites, Free Times, August 2006
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