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 GOURMET GREATNESS
Parker’s Maple Barn is a back woods treasure where you can see the maple syrup making before you sample the sweet stuff over a hearty breakfast. The restaurant is converted from a 19th century barn, and hearty highlights include seven kinds of pancakes and maple glazed baby back ribs.
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Parker’s Maple Barn is a country kitchen tucked away in the forest. The transporting restaurant occupies a 19th century dairy barn and silo warmed by wood fired stoves and decorated with tree tapping relics and farmyard antiques. |
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Maple sap is tapped on the premises and made into syrup, which sugar coats the homestyle breakfast and lunch menu. |
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First bites included crunchy bacon cut in slender, rippled strips full of heady smoked flavor. Cajun spiced home fries piled up on the plate in golden, bite-sized shapes with soft potato centers. |
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For the main course, plate-sized buttermilk pancakes soaked up the maple syrup in a fluffy triple stack. But the most genius dish was two sunnyside up eggs paired with a half rack of Maple Glazed Baby Back Ribs, falling from the bone in sweet, succulent hunks. |
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Home roasted maple coffee rounded out the meal with a heavenly cinnamon roll of warm, rich dough dotted in raisins and smothered in liquid icing. |
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Portions are fit for a lumberjack, and the house maple syrup flows in unlimited supply. |
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Servers were also sweet at a relaxed pace that seemed appropriate for such a countryside escape from the city. |
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Cleanliness was satisfactory, but before you even make it inside, take a free tour of the syrup making process in the Sugar House. |
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Breakfast plates at $5 to $14 are worth every cent, and you can buy tins of maple syrup at the Corn Crib gift shop next door. |
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Parker’s is open from February to December, located just across the Massachusetts border in the enchanted woods of Mason, New Hampshire. |
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Review Date:
4/2/2006 |
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