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| Parkers 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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| Parkers Maple Barn
is open from February to December, located just
across the Massachusetts border in the enchanted
woods of Mason, New Hampshire. |
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