You never know when military training might come in handy — but this place shows how.
Restaurant: Buckeye Barn
Location: 411 Upper Valley Pike, Springfield
Contact: Telephone: (937) 324-1751
Background/Overview:
Phil Morrow was born in Troy, Ohio. At 16 years of age, he worked under owner Joe Ording at Ording’s Party Time, a pizza place and carryout in his hometown.
After high school, Phil served three years in the U.S. Army, stationed in Germany. The Army trained him to be an executive chef to feed 300 soldiers every day! When his military tour ended, Phil returned home and to work at Ording’s Party Time.
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Synder Farms in Springfield had a horse barn that was built in the 1800s. “The Barn” was converted into a General Store and apartment building in the 1960s. Joe Ording helped Phil purchase The Barn in 1976, and then turned it into a pizza place. About two decades later, he sold the business to his manager David Asterino. However, Phil kept ownership of the structure, and then went to work in the Dayton City Schools for the next 18 years.
David sold The Barn business to someone else in 2014. Within two years it had folded, so Phil stepped in to retain ownership of the company. He renamed it to reflect the theme of the Ohio State Buckeyes. In April 2017, it reopened as Buckeye Barn.
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Phil, his wife (Springfield native) Cora, their family, their night manager Margaret Asterino-Evilsizer (David’s sister), and a staff of more than a dozen work Buckeye Barn’s Dine-In, its adjoining Carryout/Deli and Drive-Thru.
The Menu:
- Beverages: Coke, or Pepsi products (fountain only)-$2.19 (glass)/$4.50 (pitcher);
- Beer-$2.50 (bottle)/$11.99 (bucket); Craft Beers from Ohio (bottles only)-$3.50; India Pale Ale (cans only)-$3.50.
- Appetizers: Mini Tacos-$2.49/$3.79; Relish Bowl w/Veggie Dip-$2.79; Pepper Cheese Balls-$2.99/$5.25; Spicy Wings-$4.50/$8.50.
- Salads: Garden Salad-$1.99; Chef Salad-$6.99.
- Sides: Baked Beans, Cole Slaw, Fries, Potato Wedges, or side salads-$1.99.
- "Two-For-Tuesday-Special" (all day): "Buy One Sandwich, Get One Free."
- Lunches (11 A.M. to 2 P.M.): Chicken Strips & side, Fish & side, Personal Pizza & drink, or Wings (three) & side-$4.99.
- Sandwiches: Fish Sandwich-$3.25; Little Tenderloin-$3.25; Chicken Sandwich-$3.50; Texas Tenderloin-$4.25; Big Hot Ham & Cheese-$4.29; Jumbo Roast Beef-$4.99; Buckeye Burger (one-half lb.)-$6.15.
- Italian Submarines: $3.59 (one-half)/$6.50 (whole); Deluxe-$3.85 (one-half)/$6.99 (whole).
- Personal-Size Pizza (w/up to three toppings): $4.99 (six in.).
- Gluten-free Pizza: Cheese Pizza (ten in.)-$8.75. Toppings are $2 each.
- Pizza: Cheese Pizza-$8.75 (twelve in.)/$12.50 (sixteen in.). Toppings are $2 each.
- Specialty Pizzas: Buckeye Super Pizza-$14.50/$19.45; BLT Pizza-$14.50/$20.45; Veggie Pizza-$15.50/$22.30; Big Meat Pizza-$16.50/$23.20.
- "Golden Fried Chicken": Two-Piece Dark w/two sides & roll-$6.99; Four-Piece Mixed w/two sides & roll-$10.99; Eight-Piece Mixed Box-$12.95; Twelve-Piece Mixed Box-$18.95; Ninety-Six Piece Mixed Box-$137.99.
- Dinners (w/two sides): Breaded Chicken Strips & roll-$7.95; Fried Fish w/tarter & roll-$8.95; Shrimp w/Butterfly Shrimp-$9.95.
Hours:
Sunday-Thursday, 10 a.m. to 10 p.m.
Friday & Saturday, 10 a.m. to 11 p.m.
More Information:
Buckeye Barn appreciates reservations for special events, and for parties of 12 or more guests. There are four large-screen televisions for your enjoyment in its fifty-seat dining hall.
Seniors, Law/Fire First Responders, and Military Personnel each receive a ten percent discount. And, check the “Groupon” app on your telephone for Buckeye Barn savings. Also, be looking in your mailbox for its discount coupons in the free “Local Flavor Magazine.”
The adjoining Carryout/Deli offers fresh-sliced lunch meats and cheeses, as well as fresh-made salads. Call-ahead orders are gladly accepted.
The adjoining Drive-Thru is also open seven days a week. Buckeye Barn is in service, “For the people that live close by, we offer the convenience for basic necessities.”
Look for local restaurant profiles by Glenn and Kim Creyts every other week in “Life.” For inquiries regarding this column, and “Restaurant Profile” ideas and suggestions for future columns, please contact Glenn and Kim via e-mail: glenncreyts@att.net.
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