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Review: Barrington Brewery & Restaurant

July 15, 2020 Nachonomics
Chips, Cheese, Chicken, Jalapenos, Sour Cream, Salsa

Chips, Cheese, Chicken, Jalapenos, Sour Cream, Salsa

Remember in the before-times when you could go out and eat at restaurants? Well good news, those times are back (depending on what state you’re in) and better than ever, if you consider wearing a mask all the time better than ever that is. And if restaurants are back that must mean that great, fresh, delicious nachos are back as well right? Right? Right?

Partially right. After my recent visit to Barrington Brewery & Restaurant in Great Barrington (more like So-So Barrington, AMIRITE?) I will go so far as to say “nachos are”, but more than that I cannot claim. It’s been four months since I’ve been able to go out and eat nachos, and coming back to this, well, it was a real blow to the soul. But let’s back things up a bit shall we.

The menu listed “Nachos/$9 - Add chicken of chili $3” so who knows what could have shown up? I sure didn’t (since it wasn’t listed on the menu, I literally just told you that) but didn’t ask because I always roll the dice with nachos, which is the life of a Nachonomist/Nachonaut. I inquired only to make sure there were no olives (there weren’t) and add chicken, but other than that it was still mostly a Schrodinger's Nachos of possibly endless possibilities. Not for long though, because sadly what showed up was just your typical basic bitch bar nachos.

You know the type, you have had these before. Chips look cheap and greasy, maybe even the circle shape like they’re concession nachos. Nacho cheese sauce, or a weirdly melted pile of shredded cheese where you know there’s going to be just an Olympic pool of oil on the plate below them. If you’re lucky you got meat and jalapenos, but if unlucky it’s just jalapenos that make the dish seem extra sparse. On the side you’ve got a plate of ramekins, one of sour cream, one of salsa, and if it’s a blue moon there’ll be one of some cheap guacamole too. You. Have. Had. These. Before.

And that’s just it, you have had these before. They are passable at best. They are nothing special. You will eat these and then only remember you ate them when you in the future think about nachos that were completely average. Don’t get these, you’ve had them before, and you weren’t impressed then, and you won’t be now. Instead, get the Cheddar Ale Soup. Get the Beer Battered Fries. Get the Avocado Melt. Get the Chocolate Stout Cake. Get the Raspberry Ale. There are many good things here, but nachos are not one of them.

Oh, there’s also a “historically true” UFO landing site a few miles down the road you should check out as well. Ancient Aliens put it there, so it’s pretty high quality for sure. It’s not edible, but is still better than these nachos.

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BARRINGTON BREWERY & RESTAURANT

In 2020 Tags Review
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Nachonomics: ('na-cho-'na-miks)

noun. The branch of knowledge concerned with the production, consumption, and distribution of nachos.

Book: Complete Nacho Knowledge Book: Complete Nacho Knowledge
Book: Complete Nacho Knowledge
$20.00

A copy of "The Field Guide to Nachos", "Nachos & You", and "Recipes from the Nachonomicon". This is literally and literately all the nacho knowledge you will ever require.

The Field Guide to Nachos, a pocket sized reference to the history, types, and background of the greatest of Mexican delicacies.

  • READ... The true story of how Ignacio Anaya created "The Nacho" in 1943.

  • LEARN... How nachos moved from Mexico and spread across America like shredded cheese melting across a pile of chips.

  • KNOW... the real difference between natural cheese versus pasteurized processed cheese product. It's terrifying.

  • DIFFERENTIATE... between kinds of popular nachos that are to be found in our modern restaurants.

Nachos & You, a pocket sized manual on, well, living your life the nacho way.

  • READ... The "true" story of how Gentleman Frank Liberto (Not to be confused with the upstanding Frank Liberto of Rico's or the Frank Liberto of Martin Luther King Jr. assassination infamy) created "The Nacho" in 1976. I say "true" because it is an obvious satire and parody.

  • LEARN... To pickle your own jalapenos for varying degrees of “fun” and “profit”, but more importantly bragging rights on being more artisinal than your friends.

  • KNOW... The science of creating nachos with circular chips as opposed to triangular chips and when to use each so as to not cause embarrassing cultural faux pas.

  • EXPERIENCE... The terror of “Nacho Fingers”, and the joy of curing yourself of them to avoid being ostracized by the community at large.

Recipes from the Nachonomicon, a pocket sized cookbook of all the finest types of nachos from throughout the ages, all now easily available at your fingertips.

  • READ... The History of the Nachonomicon and how it became the blueprint for all the nachos you know and love today!

  • LEARN... How to cook the finest examples of each member of the nacho family from "Artisanal" to "Single Serving." (There's no general type of nacho that begins with "Z" so that's as good as it gets alphabet wise, and I wouldn't want to trick you into thinking there was a type of called "ZBBQ Nachos" or something.)

  • KNOW... The joy that comes of making you, or a loved one, a delicious meal of nachos that will both satiate your hunger and allow you to know the true satisfaction of being able to provide the sustenance to keep a human being alive.

  • TASTE... Nachos, and lots of them, once you make them of course.

With these three books, you can feel secure in the knowledge that you'll be able to give a T.E.D. talk on every single aspect of nachos. Probably closer to three T.E.D. talks as a matter of fact! Do they even let you do that? I don't know, but with nacho knowledge like yours you will undoubtedly be the first!

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