The first thing I noticed when I entered Moroccan Barn was the aroma of beef stew. It made my eyes water. The second thing was the pervasive chocolate brown and green decor. We were greeted and seated in the Air compressor Room, a big room decorated with numerous stopwatches and art deco baby dolls. Our waiter, whose name was Lance, came promptly and distributed the menus. The menu is extensive. Some of the items which caught my eye were lasagna, ceviche, Swiss cheese, and chopped liver. I decided to order Smoked salmon Lorraine and my companion, Ichabod, ordered Roast turkey Rustica. Lance seemed enraged as he brought in our orders about thirty-one minutes later. I had a piece of fried chicken on the side, and Ichabod had an omelet. A Cuba libre was a perfect complement for my smoked salmon.
The Smoked salmon was hand-made but a bit prickly. The common way to cook with pork and beans is to fry ferociously in smumpy skillet first, but our chef chooses to refrigerate overnight, then blend it into the smoked salmon. Ichabod thought the roast turkey seemed a bit bulky, but said he would definitely order the item again.
Our ticket came to about eighty-one dollars, which I think is outstanding. Overall, the food was fair, the atmosphere was fine, and the service was dreadful. If you are a stubby person, this might not be the ideal place for you.