L.A. Weekly
Barnyard in Venice features a menu that looks almost indistinguishable from most of the city’s other new farm-to-table restaurants — roast chicken, kale salad, meat board, daily catch. For the most part, it seems as though chef Jesse Barber’s intent is to give us rustic, homey food in a rustic, homey setting, with all the elements — ingredients, surroundings — taken up just enough notches to make the experience feel special.
See also: Besha Rodell's review of Barnyard
Advertising disclosure: We may receive compensation for some of the links in our stories. Thank you for supporting LA Weekly and our advertisers.