Bull On the Barn Bayshore Crab

Best atmosphere and food! Love it down at the Bull on the Barn

Awesome

Yesterday was our first time here, I've been in the food industry for about 30 years, I can definitely say the atmosphere is so laid back and unique, I decided to try the crab cake because of all the good reviews about them, well I am going to be that person who says, it was not good, I took 2 bites and it was missing so much, the crabmeat was too shredded and there was a taste to it that I could not pinpoint, like dill or something sour. The bisque was ok, not much crab or lobster, but taste was good. I was excited to see clam strips, one of my favorites but, they were the precooked frozen ones and came out almost black/burnt, the servers were busy so we just crunched away on them. My fiance had the mussels which he said were ok, just needed a little more garlic and the garlic bread we ordered never came, saved carbs are a plus. His stuffed shrimp looked amazing and he said they were great, the old bay fries were good. So I will just end with saying that if you do visit here, stick with the fresh or broiled seafood or crabs and have patience with the servers, everyone has to start somewhere.

What a wonderful meal! Oysters Rockefeller, crab cake, linguine with crab sauce and key lime pie. Each bite was delicious. BYOB and very reasonable prices make this our new go to seasonal spot.

The food was good, as one would expect with all of that fresh seafood near by. I appreciate they are one of a small amount of restaurants in the area, however, the service and management really need some attention. I was there over Labor Day weekend, stopped in on consecutive nights and bought enough food for six people.nnThe first night - The waitresses seemed over whelmed. I am not sure what they were required to do in the kitchen, but aside from our six there were only two at a table in the restaurant, well below capacity. They would often walk passed the table without checking on us for a water refill or to give us some additional napkins. One couple at our table asked for a 2nd order of the pan-seared scallops which ended up taking over 30 minutes for an item that is normally 5. They apologized and said this is the busiest weekend of the year. We also initially asked to sit outside, were told no but then found out they put a table outside for another guest.nnThe second night - We placed an order for pickup, again for six people. We tried calling a couple times, however, nobody picked up. So we drove over and placed our order with the waitress. She took it without issue and told us it would be 30 minutes...we ran over to the general store and were hanging out waiting playing some darts. she acknowledged us multiple times, after 30 minutes she says the kitchen is backed up and it would be 15 more minutes. After 20 minutes, I am trying to get their attention so i could pay for it before we got the food. At that time the food was being bagged to come out, except that is the time when we are notified that 3 of the items we ordered were not made and the restaurant ran out. She offered to have the chef cook additional items but we would have to wait. Which was really annoying.nnThe chef must have known when the ticket came in that the restaurant did not have item X, Y and Z. Whether he told the waitress or not, i am not sure but once someone knew the items we ordered were not in inventory we should have been offered the option to order something else.nnbecause of the delays we experienced the night before we knew it made zero sense to add on at that point, so 3 people did not get the dinner they ordered.nn1. Is this a management screw up? They obviously did not have adequate staffing on site; did they not have enough food for the busiest weekend of the year?nn2. why did it take the cook 30 minutes to cook five scallops?nn3. why didnt the front of house talk to customers to make sure they understood proper wait times and let them know items from the menu were 86'd?nnAll in all it just came across as mistakes that could have been preventable and handled better if people just communicated.