The Barnyard Opens In Farmingdale, Offering Caribbean-Soul Fusion: 'It Feels Amazing'
FARMINGDALE, NY — The Barnyard opened in Farmingdale in late September, replacing Grecian Grill at 261 Main Street.
Owners Dom and Xiomara Romain are bringing Caribbean-soul fusion to the neighborhood. The restaurant opened for business on Sept. 24.
“It feels amazing. It really does,” Xiomara told Patch. “We’re excited to be in the neighborhood. Everyone’s been very welcoming, and people are excited to have us here.”
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Xiomara said the fusion is a reflection of her and Dom’s cultural background. Both are from the Caribbean, while Xiomara also has Southern roots.
The Barnyard serves brunch, lunch and dinner. The menu features traditional jerk chicken, jerk tacos, baked macaroni and cheese, Southern fried chicken, collard greens, mixed greens, and sandwiches with a Caribbean twist, including a creole shrimp po’boy sandwich.
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The eatery’s braised oxtail empanadas have been a big hit, as have the “Lik Ya Fingah” chicken wings that come in hot honey, jerk, curry or island barbecue, according to Xiomara. The tacos have also been popular, she said.
Xiomara said people are excited about the menu, though noted that The Barnyard is not a traditional Jamaican restaurant.
“We’re trying to offer something different, but for the most part, folks have embraced what we’re bringing to the table,” she said. “I think we’re offering something unique. There’s nothing like it on Main Street. We’re trying to bring unique flavors to Main Street, and I think we’ve accomplished that with what we’ve presented so far on the menu.”
Xiomara said some people have a misconception that Caribbean-soul cuisine is “too spicy,” but reviews have been favorable so far, as the restaurant strives to offer food for everyone’s palette.
The restaurant recently got its liquor license, and it’s Rum Punch has been a best-selling cocktail, Xiomara said.
The Barnyard’s grand opening is scheduled for 4 p.m. Oct. 22. The full menu is set to release on that date. The Romains plan to add items such as rasta pasta; Guyanese chow mein; oxtail dinners; curried chicken; and stewed chicken. Desserts will also be added.
The couple is planning a price-fixed menu with one-hour complimentary house mimosas and bottomless brunch on Saturdays and Sundays.
The restaurant offers takeout, and it was just approved by third-party platforms such as DoorDash, Grubhub and Uber Eats.
The soft opening process was designed to help the restaurant get acclimated to the neighborhood, get the staff trained and the kinks worked out, Xiomara said.
“Now we’ve gotten over that hump, and we’re here to serve the community.”
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