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BARN G R E E N B A R N W H I S K E Y K I TC H E N IN RED BLUFF
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BY MELISSA MENDONCA
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PHOTOS: ALEXIS LECLAIR
WHEN BRUCE GEVEDEN decided to refresh the venerable Green Barn Steakhouse in Red Bluff, he looked to his Kentucky roots to add a twist to the institution that’s been known and loved since 1959. After a twomonth renovation, the restaurant reopened in December 2018 as Green Barn Whiskey Kitchen. Beef and whiskey are at center stage, with bourbon showing up across the menu as well as in the bar. “We brought it back to a steakhouse,” says Geveden. “Tehama County is a beef town. We have a lot of cattlemen and cattlewomen that support the restaurant and I wanted to bring it back to their liking.” Steaks are Certified Angus. Other meats are sourced locally from A&R Meats in Red Bluff. Julia’s Fruit Stand in Los Molinos provides produce during its growing season. Geveden and partner Bambi Schumacher teamed up with local graphic designer Heather Vine to develop a modern-concept steakhouse that still honors the traditions of its heritage. Steampunk accents add whimsy to the classic steakhouse feel. A new covered outdoor seating area invites patrons to a more casual experience. “The steak sandwich, which has stayed the same, is pretty hard to beat,” says Geveden. Adding to the lineup is a broader range of steak options, prime rib and flourishes such as shrimp, scallops and lobster toppings. The fried pickles, which have been a longtime fan favorite, remain. “That was my mother’s recipe,” says Geveden. 4 continued on page 36
MARCH 2020
www.EnjoyMagazine.com
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