August 30, 2019

Where Chefs Eat: Bleu Barn Bistro’s Tara & Brenton Ebersold

The husband-and-wife owners know their sauces and where to get them around town

We know chefs can cook great food, but where do they eat when they’re not cooking for guests or themselves? In this series, we ask a member of the restaurant industry to share their favorite five local restaurants (not including their own) and what they order. Food truck and caterers, Bleu Barn Bistro’s owners Tara and Brenton Ebersold know which places stay open late after a long day and night’s work. They have also learned which places make their own sauces and what dishes to pair them with. —Justin Burke-Samson

Haberdish, NoDa
A small-plates menu draws big crowds for its fried chicken served in a fun atmosphere
The Ebersolds’ order: Two piece chicken, dark meat, with the house hot sauce and Alabama BBQ sauce

Soul Gastrolounge, Plaza Midwood (now closed)
A hip, no-reservations spot with small plates and sushi that have captivated the city for years
The Ebersolds’ order: Bone marrow with pickled onions, capers, and parsley paired with any house cocktail

Pho Hoa, Plaza Midwood
A traditional Vietnamese phở noodle soup shop with a variety of hot sauces
The Ebersolds’ order: The “secret” house-made hot sauce with the extra fatty broth

Mellow Mushroom, multiple locations
Stone-baked pizzas served in an eclectic, artful environment
The Ebersolds’ order: Holy Shiitake Pie with extra exotic mushroom and Esperanza dressing on the side for pizza bones

Duckworth’s, multiple locations
A causal grill and taphouse that has become a destination for watching your favorite sports team
The Ebersolds’ order: Side of house cut french fries with both boardwalk seasoning and garlic seasoning, dipped in malt vinegar for an extra zing
Their pro-tip: Perfect for a late night dinner after getting off work late, they serve food until 2 a.m. and have a great selection of beers.