GREENE – After a brief hiatus, Mike Zimmer is back in the kitchen at Baron’s Inn, cooking up the classic dishes which have made the restaurant a favorite among area residents since 1987.

“There is a lot of history in Baron’s, as a restaurant and gathering place for local residents,” said Zimmer, who took back the Greene restaurant in October after leasing the establishment to another operator for a little over a year.

After spending day and night at the restaurant for more than 20 years, Zimmer had been ready for a break. But when it became clear that the lease would not be renewed, the long-time Smithville resident said taking it back seemed like the natural thing to do.

“I love cooking,” he explained. “I love feeding the people.”

Before re-opening, however, he and his staff decided that a remodel was in order. Lucky for Zimmer that Dolores Nabinger - who has served as his right hand, overseeing both banquets and bookkeeping for well over a decade - also has something of a knack for decorating.

With the help of co-manager Elana Hadlick and the rest of the Baron’s crew, Nabinger spearheaded renovations to the restaurant’s lounge and dining rooms. The result is a total rejuvenation of the space. Gone are the columned partitions which had previously given the establishment a somewhat dated Mediterranean feel. And the stark white stucco walls? They are now a warm, neutral tone called “macadamia,” accented with an array of colorful poppy-themed canvases.

The menu has had a bit of an overhaul as well, courtesy of 27-year old co-manager Shawn Connelly. While the traditional recipes Zimmer is known for – like Baron’s famous rack of lamb and seafood coquielle – still appear, they have lightened up the portion sizes. And the price. Now, Connelly said, the menu is more affordable.