Barley and Board is a hip Denton spot driven by executive chef Chad Kelley, featuring a small brunch menu with giant blueberry pancakes and a dried fruit and nut porridge for those craving something sweet. The rest of the menu slants savory. Dinner includes small plates, like wicked Gulf oysters and roasted bone marrow, plus a wide-ranging selection of big plates. Go big with the two faced-quail, expertly cooked pork tenderloin or crisped mechada.