The Barn stands as the more formal of the two dining options, available exclusively for dinner. This is where the artistry of the chefs truly shines. Each course offers a choice of exquisite dishes, making it difficult to select just one favorite. However, a standout was the bison meatball starter. Unlike any I’ve had before, it was a delicate sphere of tender meat infused with a blend of spices and fresh herbs, including a surprising hint of mint and coriander. The flavor profile had a distinct, delicious Indian influence that was both unexpected and delightful. Another highlight was the pork short rib, slow cooked to perfection and glazed with a smoky BBQ style sauce that clung to the tender meat along with a velvety, smooth and creamy onion soup.
While The Barn is the high end choice, the food at the Main House, which becomes The Dogwood for dinner, is no less impressive. The atmosphere is more relaxed, but the dedication to quality remains the same. The menu here also changes frequently, ensuring every visit is unique. The fried chicken dish at The Main House was delicious. Served with a side of savory collard greens and sweet baked beans, the chicken featured a breading that was perfectly crispy and flavorful, while the meat inside remained incredibly juicy. It was a flawless execution of a Southern classic.
Though it’s hard to pinpoint one favorite meal from my entire stay, the dessert that capped off my experience stands out as the perfect finale. The cherry pie puff was a masterpiece of textures and flavors. It was a light, flaky pastry with a crispy exterior that gave way to a warm, sweet cherry filling. Served alongside a scoop of cool vanilla ice cream and drizzled with a sweet icing glaze, it was a moment of pure bliss. The food at Blackberry Farms is more than just a meal; it’s a testament to the beauty of fresh ingredients, thoughtful preparation, and an unforgettable setting.
Bites With Rois 