Saddle Up to the BAR{n}, Dunwoody ‘Cowboys’

Saddle Up to the BAR{n}, Dunwoody ‘Cowboys’

The capacity in the courtyard is 350 seats, inside dining 80 seats, plus an additional 25 under the outdoor covered patio.

After 37 years with the Atlanta Journal-Constitution and now with the AJT, , Jaffe’s focus is lifestyle, art, dining, fashion, and community events with emphasis on Jewish movers and shakers.

The outdoor courtyard can serve 350 people. // Photos provided by David Abes.
The outdoor courtyard can serve 350 people. // Photos provided by David Abes.

David Abes’ signature on a restaurant is “hand in glove” with a buttoned-up concept, motivated team, and loads of tasty food.

In December 2021, the AJT reported on Abes’ vision to create a town center in Dunwoody focused on a communal courtyard amidst his four new themed restaurants. Chalk one up for Bar{n} which opened last November with elevated bar food, a rustic atmosphere and capitalizing on spring weather, to take advantage of the indoor/ outdoor set-up.

The capacity in the courtyard is 350 seats, inside dining 80 seats, plus an additional 25 under the outdoor covered patio.

A creative blend of beets and pistachio nuts on goat cheese is a shareable portion. // Photo by Robyn Spizman Gerson.

The restaurant’s name Bar{n} was chosen because its old building resembles just that – a barn, highlighted by an orange interior neon sign that reads, “just horsing around.”

Having a few months under his saddle, Abes, owner of Dash Hospitality Group, said, ”There was definitely a buzz when we opened in November, but we didn’t know how long it would last. The embrace from the community has been incredible, grows each day, and we love seeing new faces. We’ve been overwhelmed by the support from Dunwoody and Sandy Springs and have been really surprised by so many people who are coming from Buckhead, Alpharetta, Chamblee to check us out.”

In terms of mishpacha (family), Abes said, “My family loves coming here because they always see someone they know. It’s the “Cheers” of Dunwoody. My adult kids are all about the bar. Mitchell loves the rotating beers on tap, and Amanda, the Midnight Sparkler. The best part of building a legacy project like this is working with my wife, Julie. She’s here almost as much as I am–and that’s a lot!”

Chef Jacobs proudly shows a colorful array of elevated bar food.

While others are bemoaning staffing shortages, Abes has coalesced a talented upbeat team of locals, many of whom are Jewish. General manager Mitch Frohman, Dunwoody native, is a huge presence hustling to see that drinks are filled, seating occurs promptly, and food is delivered properly.

The chef de cuisine, Meredith Marshall commands the kitchen at 24 years old. She’s supported by Robyn Jacobs, Eric Wallach, and Ryan Jacobs. The two Jacobs are not related!

Bar{n} on a Sunday night was delightfully teeming with baby strollers, couples, and even a few pups, saddling up for flatbreads, artistically created charcuterie boards, with touches of traditional cuisine.

Elevated bar food aligns with the approachable, local, and seasonal. Imagine the brightest beet and pistachio salad as a novel start. Some elements of the menu are constantly changing like sides on Sunday supper revolving around what is fresh from local farms. The beverage menu is updated frequently to reflect specialty brews, and cocktails that are in harmony with the seasons.

Chefs Wallach and Jacobs preside over their smoking Green Egg.

Abes’ next concept is Morty’s Meat and Supply slated to open Labor Day 2022 focusing on smoked meats, fish, and sides. The bar will have 24 taps for beer, as well as wine, and cocktails. Another component will be catering, and “take home” family meals. Abes revealed another next up, Message in a Bottle, with a fresh seafood concept opening this upcoming January 2023.

BAR{n} has a kid’s menu with mac ‘n cheese, pasta, and flatbreads from $8 to $12. Our table favorites were:
Roasted Beet Salad ($11) with apple, pistachio, whipped goat cheese, shishito peppers, and honey gastrique (vinaigrette). Shareable with bursts of flavor and hues as the whipped goat cheese engulfed the beets.
The Catch-In-house salmon pastrami $24/ $44 (based on size) smoked whitefish dip, tuna poke, house seasonal cocktail sauce which added interest. Tuna poke was the winner!
Dips and Veggie Board- $15/ $28 Pimento cheese, Sea Island pea hummus, tapenade, Vidalia onion dip, house pickles, that day’s veggies and made-from-scratch crackers.
Marinated Local Mushroom Flatbread ($14) with caramelized onion. Melt in the mouth flavor with Sweet Grass Dairy’s Green Hill Tomme cheese engulfing the meaty mushrooms for that satisfying umami flavor.
An intriguing menu item is The Smorgas-board ($100) “laying it all out” containing multiple items from each of the charcuterie boards listed on the menu.

booze {n} bites
5521 Chamblee Dunwoody Rd
Dunwoody, GA 30338
Phone 770-338-6992 Closed Mondays

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