When dining out, it is not merely the quality of the food that customers seek. Rather, they strive to embark on a distinctive and memorable culinary journey.
The experience of dining out should be a memorable and personalized moment, surpassing the mere consumption of food.
The emerging trend of solo dining is increasingly apparent in contemporary times. In view of this, it is prudent to consider whether the development of personal meals to cater to this niche is warranted.
The Barn – Gamble Sands & the experience
With ‘The Barn’ set to open in April, Gamble Sands will have a new dining option to complement the resort’s existing Danny Boy Bar and Grill, providing guests with multiple spots to gather, eat, and swap stories about their rounds.
The Top 100 Golf Resort located in Brewster, Wash., is in the midst of a multi-million expansion, building 40 additional rooms at the Inn at Gamble Sands (set to open in spring 2025), while adding a second David McLay Kidd-designed 18-hole golf course that will debut in the summer of 2025.
The Barn will be open from 7 a.m. to 11 p.m. and offers golfers a fun place to hang out before or after golf with lounge seating, multiple televisions, family-style dining tables, a fireplace, and late-night games.
With indoor seating for 125 and patio seating for 75, The Barn also provides an additional option for weddings, events, and tournament spreads.
As the name implies, The Barn has large doors that open to views of the Cascade Mountains and Columbia River Valley.
Executive Chef Chris Lamkin oversees the menus at both The Barn and Danny Boy and plans to keep the two venues unique.
The Barn will feature a menu of grab-and-go bites to satisfy pre and mid-round appetites, as well as a full menu of sandwiches, pizzas, salads, craft beer, and cocktails for post-round enjoyment.
The Danny Boy menu will continue to offer delicious steaks, locally sourced seafood, and farm-to-table cuisine.