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The Barn, a new food cart lot coming to Sisters, aims to incorporate diverse food options

(Update: adding video, comments from The Barn owner)

SISTERS, Ore (KTVZ) --The Barn, a new food cart lot, is coming to Sisters, aiming to provide a variety of dining options for residents and visitors alike.

The 10,000-square-foot lot will feature new and established businesses from around Central Oregon and will include a two-story barn that houses a bar, along with indoor seating.

The Barn is scheduled to open on East Main Avenue on Thursday, Nov. 4.

The food lot's owner said Monday it was created to help incorporate the diverse food options coming into the Sisters community.

Daniel St. Lawrence is in the food cart business and wants to provide the Sisters community with a food venue that offers shelter in the winter and an open area for the summertime.

“There’s three different fire pit zones. There’s a stage that will be in the corner, and then all these little booths that are built into the property,” Lawrence said on a tour of the location.

Inside the barn will be a bar and seating for those who choose to dine indoors. Lawrence also included a dishwashing facility for the food trucks to share.

“We know what food truck lots need for the food trucks to be successful-- and so we really tried to address those key issues for the food trucks to really thrive at the barn,” Lawrence said.

Lawrence says the food options will be diverse ,with choices that include southern barbecue, tacos and global fusion wraps.

Pop's Southern BBQ, Chulitas, Wrap Stars and Boone Dog Pizza will be the food options available at The Barn.

Some outside tables will act as pay stations with QR codes, allowing customers to order drinks from the bar.

A stage also will be built so musicians can play for the outdoors crowd.

Lawrence envisioned to create a space that can act as a location for date nights and family outings.

“There will be a sand pit and a kids' play area, with a little booth for families to be able to be close and watch and engage with the kids,” Lawrence said.

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Leslie Cano

Leslie Cano is a multimedia journalist for NewsChannel 21. Learn more about Leslie here.

Comments

17 Comments

      1. Seems like making something whose main advantage is being mobile immobile defeats the point; but hey, if its making these folks money and helping the community, more power to them!

          1. You’re missing the only reason why these places exist. They exist because in order to sell alcohol, you have to sell food. It’s 100X easier to open a “bar” or tasting room in a warehouse and avoid the health department/food safety aspect of the industry. It has nothing to do with noise or overhead. If it was legal to ONLY sell alcohol, 1/2 of these food trucks wouldn’t exist.

            1. The only reason they places are existing is due to Browns orders in 2020. It is what started the rise in food trucks. Because her orders allowed take out (Fast Food) places to continue to operate, but indoor dining was prohibited, food trucks were the way to go. You could still get quality eats. We are foodies and travel all over Oregon to try places to eat that have fantastic ratings. I noticed the food truck industry exploding starting last year.

            2. Not true. These food truck do not exist because of alcohol sales. The food cart lots exist because the food carts need a place to park. Not all food cart lots are alcohol based. Those who start food carts just want a means to break into the business an later move into a brick and mortar building. Like Parilla for example. I believe they started out as a food cart. Start small and build bigger. There are many small restaurants that started this way. They don’t exist simply because someone wanted to avoid the health department. These carts are still subject to the health department rules and inspections. In fact, I believe that they are scrutinized more closely than your average restaurant. Have you seen the kitchens in some restaurants. Food carts are generally a lot cleaner.

            3. It is a bit confusing. The way I see it, the Barn owner is going to make his money selling alcohol. But, he will not be selling food. Food will be available, but only from the food cart vendors, located outside his Barn. Sounds like he kind of finessed the alcohol rules. What happens if, in the middle of the Winter, the food carts shut down, or do a tiny business? There used to be a regulation that set a ratio of revenue alcohol vs food, but don’t know if that still exists. Also, by allowing payment outside electronically for alcohol, how are laws regarding ID enforced? I bet OLCC is keeping an eye on this very closely.

          2. Local restaurants will take beating in lost sales. Happens everywhere!!! So it goes. The only thing constant is change!!! Oh, and conspiracy theories from the trump kooks!!

    1. Err…its a little difficult to install an emergency sprinkler system over an outdoor fire pit. If that was actually able to be attained it would freeze up in the winter being outside like that.

      1. The report did not say if the fire pits were inside or outside, but I take your point. They are most likely outside, so no risk. and, since he is not cooking food inside the Barn, I assume sprinklers are not required. Cuts down on his construction costs.

  1. Sounds great! I never USED to head to food carts… so many down in Arizona, for instance, were fly-by-night trailers with NO observable sanitary regulations being followed. Here in the last several years, however, the food carts are a wonderful, clean, safe and reasonable way for a chef to get a feel for which of his/her creations is really a WINNER and a money-maker for them. Then if/when they want to rent a brick and mortar place, their new restaurant will already have a following and hopefully, a success.

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