Brown Barn Tavern sets the stage for inspired menu creations, amazing views & great service

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Brown Barn Tavern owners (L-R): Marco Stanton, Jackie Sas and Chef Jim Janke

By Patricia Nugent

Brown Barn Tavern is rolling out the welcome mat for summertime, with a host of tantalizing new dishes and plans to double the size of their already-fabulous patio. (Perfectly perched 30 feet off the ground, the patio’s breathtaking panoramic views provide the best seats in the restaurant.)

Enjoy the ambiance and views from the spacious back deck patio.

Housed in a historic former cattle barn overlooking the rolling hills of Alpine Valley Ski Resort in Munson Township, this charming family-run tavern celebrates all things local and rustic, with soaring 30-foot ceilings of rough-hewn beams, handmade live edge tables, sliding barn doors and a loft space for parties that was once the barn’s hay loft.

Opened in summer 2019, the spacious and gracious eatery is the brainchild of owners Marco Stanton, Jackie Sas and Chef Jim Janke, all longtime veterans of the local restaurant industry.

“I love watching people walk through our doors and get a feel for our vibe,” says Marco. “We’ve become so connected with the community. People feel like we are an extension of their home, which is exactly what we were going for—a gracious space that’s warm and genuine, with a comforting sense of nostalgia.”

The Big Beef Bourbon Barbecue Burger, is one of Brown Barn's most inspired creations.

You Had Us at Smoked Brisket
Chef Jim spent the past few months tinkering in his from-scratch kitchen with a bevy of new dishes that are already receiving rave reviews with guests.

Smooth-as-velvet Tavern Hummus is surrounded by a rainbow of chilled seasonal veggies and grilled naan. The Sesame Seared Ahi Tuna appetizer also bursts with vibrant flavors, served with pickled onions, pickled carrots, avocado and English cucumber.

One of his most inspired creations is the Big Beef Bourbon Barbecue Burger, which features seven ounces of heavenly Angus beef topped with crispy, smoked brisket with bourbon maple barbecue sauce, smoked gouda, and onion straws.

The Smoked Brown Sugar Pork Chop, topped with peach-jalapeño chutney, is served with smoked gouda mac ‘n’ cheese and crispy brussels sprouts.

Another favorite is the Smoked Brown Sugar Pork Chop, topped with peach-jalapeño chutney and served with smoked gouda mac ‘n’ cheese and crispy brussels sprouts.

The new dishes join a classic lineup of nightly specials, such as Chicken Paprikash with homemade spaetzle, Braised Short Rib, and Saltine Cracker-encrusted Haddock (an ode to the famous dish from the Inn at Fowler's Mill).

“We cater to what our guests love, and the menu also includes sandwiches, fresh salads, scrumptious seafood and a slew of hand-cut steaks,” says Marco. “Many items on our menu can be adapted to vegetarian, vegan and gluten-free friendly options.”

Happy Hour at Brown Barn Tavern is Tuesday through Saturday with specials on Barn cocktails, select wines and draft beer. Pictured, Barn Mule, Dragonberry Mule and Moscow Mule.

Guests can enjoy brunch on Saturdays from 12-3 p.m. and Sundays from 11 a.m.-3 p.m. featuring infused signature vodkas and mimosas with fresh squeezed juices.

Five-Star Catering and Special Events
When it comes to special events, the culinary team in the kitchen can put together a memorable spread to make any gathering amazing, whether a party, shower, graduation, first communion or family reunion.

Folks also can reserve the Loft, which was once the barn’s hay loft, overlooking the restaurant and views of the Alpine Valley Ski Resort. Under a canopy of Edison lights, the elevated area seats up to 50 for formal dining or up to 65 for casual dining.

Brown Barn Tavern is located at 10700 Mayfield Road in Chardon. Hours are Sunday, 11 a.m. to 8 p.m.; Tuesday through Thursday, 3 to 9 p.m.; Friday and Saturday, noon to 9 p.m. Call 440-279-4747 or visit for more information and to view the menu. Reservations are recommended.

Categories: Eastside Food & Dining