Latest Reviews
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Good service and really friendly waiters. I ate buffet here twice. The foods okay. I like the ambiance. Would definitely eat here if im around the are…
Ian Daniel Garcia
The Front Yard
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Lovely settingBreakfast buffet was simple but enough selection. A la carte was delicious. Lunch was very good value with large serves. Rose served all…
Sonia Sood
The Front Yard
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In LA there are a slew of hotels that offer exceptional restaurants. In Studio City, the beloved Garland Hotel's signature restaurant is a lot of fun.…
Jill Weinlein
The Front Yard
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The Front Yard is open for Casual Dining. The Front Yard serves American dishes. Incorrect or missing information? Make a report, or claim the restaurant if you own it!Details
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3 Reviews on “The Front Yard”
Good service and really friendly waiters. I ate buffet here twice. The foods okay. I like the ambiance. Would definitely eat here if im around the area.
Lovely settingBreakfast buffet was simple but enough selection. A la carte was delicious. Lunch was very good value with large serves. Rose served all day USD $20 – great value!
In LA there are a slew of hotels that offer exceptional restaurants. In Studio City, the beloved Garland Hotel’s signature restaurant is a lot of fun.The interior has been renovated since it was Warren’s Blackboard. It’s attached to the 1970s hotel named after the legendary Hollywood actress, Beverly Garland. Her son James took over the property and expanded The Garland into a sophisticated hotel with a new restaurant. Executive Chef Chris Turano was at the Bacara Resort in Santa Barbara before creating the new Front Yard menu.The chic interior offers hints of the 1970s throughout. There are macrame knotted geometric pattern wall hangings and contemporary grass cloth wallpaper. Glass globe lights hang in the interior dining room under a thick plaster ceiling that looks like whipped buttercream frosting on a cake. Try the cucumber press cocktail made by head bartender Will Cutting. He mixes Bulldog gin, lime juice, cilantro, cucumber, and combier pamplemousse, which is a grapefruit flavored triple sec.Chef Turano is an expert at seafood with his grilled red wine glazed octopus with pickled ramp aioli, spiced crisp chickpeas, and a radish salad. We also ordered his wild halibut entree. It’s delivered to his kitchen as a whole fish before Turano butchers the 30 pound fish himself. One side of the halibut is pure white in color, the other side is darker and more gray. He takes the pure white meat of the fish and prepares it with three different cauliflowers. It’s served with a blond gastrique made with Chardonnay and sprinkled of sugar and butter. The dish is colorful with small green cauliflower florets and pickled beech mushrooms.For dessert be sure to order the salted caramel pudding in a jam jar with freshly popped salted caramel popcorn decorating the plate.The restaurant is open for breakfast, lunch, brunch and dinner. dineandtravel.wordpress.com