The Blue Barn has been churning out some of the Fair’s most inventive and delicious new menu items in their five years on the Fairgrounds. Their Pop Rocks French Toast were an instant classic, and each subsequent addition has added to their much-deserved hype as one of the premiere eateries at the Fair.
Unfortunately, the Breakfast Potato Skin is their first real miss, at least not on par with their lofty standards. Chislic, a variety of deep fried steak tips, is layered on top of a baked potato, along with scrambled eggs, an onion and peppers blend, and bearnaise sauce. The chislic is the best element here by far, with meaty and tender hunks of beef generously portioned and well-seasoned. The eggs however are subpar, and the only part of the dish that makes this resemble its breakfast name. The baked potato is entirely too dry and disappointing. The bearnaise helps liven up the dish, but it is so unevenly applied that it entirely disappears from most bites. At a $9 price point, you would really hope for more, and this is entirely a fork at a table affair, no hope of eating this on the go.
Ratings (0-5):
- Taste: 2
- Appearance: 3
- Novelty: 2
- Value: 1





