By Shay Hough shayhough00@gmail.com

Celebrate the 11th anniversary of Born in a Barn this Saint Patrick’s Day, where a decade of culinary excellence and warm hospitality continues to thrive. Born in a Barn has been a local favorite in the Laramie community because of its unique and inviting dining experience for over eleven years.

Born in a Barn’s roots trace back to evenings spent among friends, sharing laughs and beers while exploring the realm of flavor. It was during these informal gatherings that the owner, Clayton Scholl, inspired by the friendly atmosphere, began experimenting with wing recipes. This casual experimentation soon became the restaurant’s first main focus.These early days of friendship and culinary exploration set the stage for Born in a Barn’s evolution into a cherished dining destination in Laramie.

Looking into the Future

Born in a Barn has become a local favorite in the Laramie community, cherished for its warm ambiance and savory dishes. Over the years, it has evolved into a go-to spot for friends and families to gather for good meals and good times.

As Scholl reflected on his journey, he stated, “it’s meaningful to see familiar faces returning week after week and the genuine joy on people’s faces as they savor our dishes.”

As the restaurant continues to thrive, Scholl envisions taking it to the next level. With plans to renovate in the future, Clayton aims to expand the kitchen, so that they can continue to deliver the same exceptional quality while meeting the increasing demand from their loyal customers.

New on the Menu

Savor the delightful flavors of Born in a Barn’s latest menu additions. Tots are a favorite at Born in a Barn, but they just got even tastier. The new Philly Cheesesteak Tots are a creative twist on a classic favorite. The Green Machine, now a permanent menu item, offers a ¼ pound frank topped with hatch green chiles, house-made white queso, white onion, and chipotle aioli for those craving a hotdog sensation. Spice enthusiasts can relish the kick of the new Spicy Fries, while burger fans are in for a treat with The Hatch Green Chile Burger-mustard smashed patties crowned with American cheese, chipotle mayo, and the bold flavor or hatch green chiles. These innovative additions showcase Born in a Barn’s commitment to culinary creativity, ensuring every bite is a journey of taste and satisfaction for its people.

Employment Opportunity 

The restaurant is currently expanding its culinary team and invites passionate individuals to join them in crafting exceptional dining experiences. They are actively hiring skilled line cooks and dedicated dishwashers to be part of our dynamic kitchen crew. Line cooks with experience will enjoy a competitive starting wage of $20 per hour, while those without prior experience will begin at $15 per hour. If you thrive in a fast-paced, collaborative environment and have a love for creating delicious dishes, Born in a Barn is the perfect place to grow your culinary career. Join the team and contribute to the continued success of a restaurant that values both innovation and a commitment to delivering outstanding food to their valued customers.

Specials on Saint Patrick’s Day

To add to the festivities this Sunday, Born in a Barn is offering special treats for Saint Patrick’s Day from 11 a.m. to 9 p.m… Indulge in the traditional Banger and Mash with Guinness gravy, sip on refreshing green beer, and enjoy themed shots to get into the festive spirit. Gather your family or grab a friend and celebrate the holiday and Born in a Barn’s anniversary!

Photos by Nid Collins.