Elegant furnishings, locally sourced foods, exquisite wines and more await at this Barnsley Resort restaurant.
Disclosure: My meal at Barnsley Resort’s Rice House was complimentary
Years and years ago I dined at Barnsley Resort’s Rice House. Though the experience was good, it doesn’t compare to the newest experience I had at this North Georgia restaurant in Adairsville recently. A couple changes they’ve made at Barnsley’s Rice House is they’ve brought on notable chef, Jason Starnes, to head up the kitchen. Jason is tremendously talented yet humble. You may recognize his cooking from when he was over at The Sun Dial in downtown Atlanta.
The weather was perfect and we had just enjoyed some pre-dinner cocktails. I had an Old Fashioned as well as the Whoa Black Betty! Both were incredible. But we couldn’t just hang out in these fields, with the perfect weather unheard of in August as much we wanted to. We had dinner plans at Barnsley Resort’s Rice House.
The four course meal at Barnsley Resort’s Rice House began with a Foie Gras Deviled Egg. Oh and their wine collection is exquisite in case you were wondering. I’m rarely a fan of white wines but the “Dolce” from Napa and the Sauvignon Blanc from Russian River Valley were delightful.
And can we talk about the salad? Locally sourced from Tucker Farms, Barnsey Resort’s Rice House salad with fried up okra provides some edible flowers for color and pumpkin seeds for crunch. It didn’t even need the Calyroad Creamy goat cheese (local as well), but it was a lovely addition, nevertheless.
You know a restaurant takes the “farm to fork” movement seriously when the centerpiece is fresh vegetables from their garden and they tell you to just pick some off to garnish or add to your meal. Of course I helped myself to some of the different mushroom varieties.
But the best was still yet to come at Barnsley Resort’s Rice House. And by that I mean the potato wrapped trout. The photo I took doesn’t do it justice at all. The crispy potato was like the fish was wrapped in skinny French fries. I also thought the addition of the lemon verbena sauce was a wonderful, bright touch. Again, another perfect wine pairing with a 2015 Beaujolais.
After such a filling meal, I could take or leave dessert. In fact, most of the time I’m so full from a meal, I often get dessert in a to go box to enjoy later. But when Barnsley Resort’s Rice House dining staff presented us with this lovely chocolate dessert, made with no less than five different kinds of chocolate, how could we pass that up?
Make sure to make reservations if you’d like to dine at the Rice House at Barnsley Resort. It is a popular spot especially for wine lovers. And you will hate to leave Barnsley Resort without a delicious dinner at this one of a kind restaurant located right on the property.