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fly2lunch.com The Barn Motor Inn & Restaurant Restaurant Information
Restaurant Information
Name: The Barn Motor Inn & Restaurant
Average props rating:
4.0 Props(4.0/5.0)
Restaurant location: On the airport
Hours:
      Sunday: unknown       Thursday: unknown
Monday: unknown Friday: unknown
Tuesday: unknown Saturday: unknown
Wednesday: unknown
Phone: (509)786-1131
Web site: http://www.barnmotorinn.com/barn_entry.htm
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Airport Information Weather by Weathermeister™
FAA information as of: 2025/08/07
Airport: Prosser (S40)
53.3 nm from Galt's Gulch on an initial heading of 282°
1 miles NW of Prosser
Sectional chart: Seattle
      Latitude   Longitude
      46° 12' 48.0"N 119° 47' 43.9"W
      46° 12.801'N 119° 47.733'W
      46.21336111°   -119.79555555°
Elevation: 706 ft
Magnetic Variation: 19° E
Traffic Pattern Altitude: 1506 ft MSL (800 ft AGL)
Segmented Circle: Y
Lighting: See Rmk
Communications:
      CTAF and/or UNICOM: 122.8 122.8
      ARTCC: Seattle
      Flight Service Station: 1-800-WX-BRIEF
Non-commercial landing fee: N

Runway Information
     Runway: 08/26
     Dimensions: 3452 x 61 ft
     Runway treatment: NONE
     Edge lighting: MED

Services
Fuel types: 100LL
Bottled oxygen: None
Bulk oxygen type: None
Airframe repair: None
Powerplant repair: None
Customs airport of entry: N
Customs landing rights: N

Contact information
Owner:
      Port Of Benton
      Port Of Benton Blvd
      Richland, Wa 99354
      509-375-3060
Manager:
      Quentin Wright
      3250 Port Of Benton Blvd
      Richland, Wa 99354
      509-975-6352
Departure airport
Galt's Gulch
Aeronautical Chart
by skyvector.com

Destination airport
Prosser
Aeronautical Chart
by skyvector.com


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The Barn Motor Inn & Restaurant Reviews

Rating: 4 out of 5.
I had an excellent steak, and the guy I was with said he had the "best ribs he's had on the west coast." The restaurant is perhaps 100 feet from the parking ramp opposite the main part of the airport. They had a large menu and I'm looking forward to trying some of the other items on it.
      Reviewed by Ed Bryce on 2008-06-21  

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