Read time: About 6 minutes

Good vibes only. 

That’s the best way to describe the experience at Barn Bird Kitchen, which recently opened in Maplewood Village. When we walked in for lunch, the owner – who is also the restaurant chef – warmly greeted us in his baritone: “Welcome to Barn Bird Kitchen,” a smooth roundness to his voice conferring his sangfroid demeanor. 

It’s important to note that Barn Bird Kitchen does not have a sign bearing the words, “Good vibes only.” In my experience, establishments who choose to decorate their walls with such phrases often demonstrate open hostility toward customers and the very idea of hospitality – a confounding yet universal truth.

Rather, the interior of Barn Bird Kitchen communicates intentionality in its ability to envelop you like a warm bath. Shades of cream, black, and brown adorn the space – from tan-colored leather throwback chairs to the distressed wood forming a singular frame though which you can spot the lengthy kitchen. (The only sign I noticed was one beside the kitchen-way window that simply said, “Kitchen.”) On this just-above-freezing morning, the interior temperature felt like a comforting 70 degrees as we settled in after ordering at the counter.

It’s hard to say what the ebb and flow of traffic at Barn Bird Kitchen is, but I expect word has gotten out that this fried chicken establishment is yet another hot offering on Maplewood Avenue. When I asked about the after-school traffic – all too common in Maplewood Village after 3 pm and not for the faint of heart – the owner said kids order everything from fries to tenders through the chicken sandwich (“A blessing,” he mentioned). Barn Bird Kitchen replaces a tired, subpar fro-yo – the flavors were always shitty – and “taco” crossover place, which, just writing this here, leads me to wonder how it stayed in business more than a week nevermind the multiple years it was there. (And do I recall that people on Lounge were dismayed it had gone out of business? WTF, indeed.)

Per usual, I studied Barn Bird Kitchen’s online menu prior to endeavoring to lunch. I noticed its simplicity with many dishes revolving around their marinated jumbo chicken tenders – a gamble, I thought, putting so many chickens in one basket. (Little did I know this is a brilliant choice.) I was pleased to find a curly kale salad, which signaled this would be a good fit for lunch for our family – especially since my daughter is a connoisseur of the chicken tender as well as anyone in the universe possibly could be.

When I rolled up to the counter, I rattled off our order quickly, barely scanning the menu, which the owner found surprising or possibly impressive, since he seemed to sense I had never been there. As you order your chicken, you’ll have a number of choices to make on the path to eating, and I implore you to think carefully about your options – as there are only good ones. 

Delightfully, you may choose among the spice levels on offer. But first let’s talk about the chicken in absolute form. It’s marinated in buttermilk for 24 hours, then delicately fried in peanut oil before being tossed in a baseline amount of spice oil and Yaji, a flavorful Nigerian spice blend. You can get your chicken “naked” so it doesn’t have Yaji, or you can choose from five other spice levels with Yaji, ranging from regular through barn fire. The chef/owner observed that “medium” may be a good entry point for someone who likes spice.

For our daughter, I ordered three jumbo chicken tenders at the regular Yaji spice level. Here’s another thoughtful selection to make when you order the tenders: Which homemade sauce will you choose? Your options include barn bird sauce, buttermilk ranch, maple mustard, and honey butter. I chose the honey butter knowing I’d be the one tasting it. The dish also comes with sliced pickles and white bread. 

Judging from my daughter’s eagerness to eat most of the chicken tenders, I believe they received high marks. The honey butter sauce in particular is exquisite: the cooperation between honey and butter in this thick, velvet-y sauce is tremendous. Although one might think, “Perhaps I should order the naked jumbo tenders for my toddler,” my daughter quite enjoyed the Yaji, so much so that she gobbled up the fries that are tossed in it – to the point where we had to pull the plate away. The fries are gently fried and crisp, and, if you’re adventurous, you could even try the barn fries, which serve as an entree with chicken tenders, fixins, and barn sauce on top.

MDP opted for the chicken and sweet potato waffles, which comes with three of the jumbo tenders, a tender sweet potato waffle (like the Belgian waffle size), and buttermilk syrup. A fan of heat, MDP opted for the medium spice level and commented that the taste had a surprising kick to it. Yet again, Barn Bird Kitchen mingles flavors to create a much better sum than its parts. The rich syrup complements the slightly-sweet waffle for a delectable bite. The experience of a sweet potato waffle differs from your traditional Belgian variety, given its softer, consistent (no air pockets here) texture. MDP gave his dish two thumbs up.

I ordered the kale salad with one chicken tender for my entree. I was impressed by the overall freshness of the salad, as well its gorgeous aesthetic. Barn Bird Kitchen has created a simple, delightful dish here, with vibrant curly kale, halved grape tomatoes, slivers of red onion, and shards of shredded cabbage all tossed in an indulgent maple vinaigrette. In yet another example of sublimely blended flavors, Barn Bird Kitchen excels even with a salad dressing. I also tried the medium spice level for my chicken and found it to have a delicious flavor instead of overpowering heat. I’d assess that a spice lover could likely go up a degree in spiciness and find happiness in their chicken at Barn Bird Kitchen.

Intrigued by the idea of sweet potato corn bread, I knew I had to order it as a side. A generous slice – as the cornbread appears to be made in a cast iron pan instead of a square one – sat atop a plate and was thoroughly doused in what seemed to be either the buttermilk syrup or honey butter. This cinnamon-forward corn bread is unlike any other you’ve tried, given that each bite feels fresh and lively instead of dry and … sad. There’s a dense richness in the texture, which creates synergy with the flavor explosion of all the threads of sweetness coming together in something that could serve as a dessert instead of a side dish. (The owner said that’s what his wife always says, actually!)

Even the beverages are perfect at Barn Bird Kitchen. Lover of iced tea that I am, I tried the Zobo, which is hibiscus iced tea, and so floral and bright so as to be ultra-refreshing. MDP had the half and half (an Arnold Palmer) that’s lemonade-forward but (again, as with everything here) the melding of sugar and tartness is just right in this tried-and-true drink. Finally, I ordered a chocolate milkshake for my daughter that was of medium thickness, mixed with the platonic-ideal-of-chocolate ice cream, and garnished with a bit of fresh-tasting whipped cream and a cherry (which delighted my daughter in various ways).

The entire experience of Barn Bird Kitchen – from the good vibes to the fast order-to-eating time through the ultra-delicious food – is impeccable. Since so many people around SOMA appear to be downtown during weekdays (i.e., there’s rarely any parking between 9 am and 5 pm), why don’t you stop at Barn Bird Kitchen for lunch? (Like most places in our towns, they’re closed on Mondays.) You could even order takeout, if you wanted, though being there is certainly an enriching experience in itself.