Barley & Board Brings A-Game With Fall Menu

Barley & Board Brings A-Game With Fall Menu

Barley & Board, Denton's first brewpub, recently rolled out their Fall menu. While the main star dishes have stayed the same, Chef Chad Kelley elevated the summer dishes to a seasonal flavor. Deemed “New American” cuisine, Barley and Board continues to take a global array of ingredients, and bring them front and center on the plate. Like a song rekindling a memory or emotion, these plates bring something exciting, homey, and nostalgic to the Denton food scene.

After trying seven new dishes, we are hard-pressed to name a favorite, but as always we encourage you to go in to try and dine for yourselves. Without further adieu, the Barley & Board Fall 2016 Menu:

Buratta Cheese

Buratta Cheese

One of my favorites, actually the first dish I ever had at B&B, is still on the menu. The lightness of the caper relish has been swapped for a mix of fall flavors, with a bed of finely cut beets, with crushed walnuts, and chives. Every bite offers something different, with each ingredient finding its way to the spotlight. The bright, clean notes of the cheese sing through the heavier fall flavors of the beets and walnuts. In all honesty, I would take the dish without the crostinis to pile all of the flavors onto the plate into one giant, gluttonous bite.

Roasted Cauliflower Flatbread

Roasted Cauliflower Flatbread

The bold masala ricotta is amazing, hiding the crispy and season cauliflower under its overpowering flavor. The lightness created by the citrus and kale shone through, with pickled onions and caper adding a nice texture. The flatbread was airy and light, and not weighed down by the ingredients. A perfect plate to share and enjoy the seasonal ingredients that Fall has to offer.

Harvest Turkey Sandwich, aka Thanksgiving on bread.

Harvest Turkey Sandwich

Described by Chef Kelley as “the down and dirty turkey sandwich”, this dish combines every flavor of Thanksgiving, meticulously stacks them between two perfectly toasted pieces of sourdough, and you’re probably going to moan a little after you take in that first bite. The mostarda was the perfect balance of sweet from the candied cranberries and tart from the mustard, and to be frank, this sandwich is damn good.

The House Reuben

The House Reuben

You’re either a lover or a fighter when it comes to Reubens, and after tasting The House Reuben you can consider me a newly converted lover. The Russian dressing has the right amount of tang and complements the smokiness of the brisket. Damn, that meat ya'll. Texas Certified Angus Beef that has been chopped up and fills the sandwich to bursting. The creaminess of the Gruyere cheese takes away some of the bite of sauerkraut, and perfectly toasted rye bread soaks up all the flavors.

Soba-dass Noodles were, well, so bad ass. 

Soba-dass Noodles

Not only did this plate look amazing, it brings a Vegan entree to the menu, and taste out of this world. The full flavor profile of the yellow curry is prevalent, with the sweetness of the coconut milk complementing the earth tones of the mushrooms and sweet potato. The chickpeas melt in your mouth, and the cherry peppers added the perfect amount of heat on the back end. The worst part about this dish is the moment when you realize it’s all gone.

Mr. Shankley

Mr. Shankley

Frankly, this Lamb shank, whose name is oddly reminiscent of an old Smith’s song, fell right off the bone, no knife needed. The meat is tender, and with a rich depth of flavor, your taste buds will be singing. The lengthy braising process includes the use of cinnamon and dried apricots, and for a new Fall dish, it tastes like Christmas dinner.

The Scottish Salmon

The Scottish Salmon

Chef Kelley led us into the “simple, straight-forward, & tasty” salmon dish, and the layers of flavor left me speechless. The intense horseradish crust atop the perfectly prepared salmon fillet was crispy yet just the right amount of spice to add a bit of heat to the plate, paired well with the butteriness. The bed of seared Brussel's sprouts was perfectly seasoned, and the celery root puree cooled off the pallet, keeping all the flavor notes in balance.

Thanks to Barley & Board for having us out for their new menu tasting! We can't wait to see what they do next.

Images by Emily Cline
Header image design by Sara Button

Weekend Update: 12/1 - 12/4

Weekend Update: 12/1 - 12/4

Let Them Eat Local

Let Them Eat Local