Sure, most restaurants have a few requisite farm-to-table dishes, but it’s rare you find a kitchen willing to go, you know, whole organic hog.
Unless you eat at Barnyard — a chic new Venice eatery that sources every single ingredient from a local farm.
Cheffed by Jesse Barber — who trained under Thomas Keller at The French Laundry and was chef de cuisine at Tasting Kitchen — Barnyard is named after the 20-acre Malibu farm where they source their produce. All their produce.
So when Chef Barber needs sunchokes, he asks the farm to plant sunchokes.
Then he’ll, say, use those sunchokes in his kale salad, and toss in a lemon vinaigrette. That pairs nicely with his South Carolina-style pork ribs. And his lamb with escarole. And his french fries, which he serves with harissa and creme fraiche.
Like when you’re walking around in your farm-to-table, artisanal flip flops.