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The FOOD magazine is a community of foodies, bon-vivants, and quite simply food aficionados! The aim is to establish a bridge between readers looking for inspiring recipes and ideas and the content creators who share their creative cooking and expertise with the community. Whether it's your favorite new recipe, cooking hacks, experimental "ethnic" cooking, vegetarian/vegan options, or new grilling techniques... we'll have it here on the FOOD blog!

Chill Out At The Front Yard- One Of LA's Best Hotel Restaurants

The Front Yard — by Juvi Guevara
The Front Yard — by Juvi Guevara

Super-fancy joint in North Hollywood right next to a hotel complete with valet parking for only $4 for the first 3 hours and a rather 70's vibe from the eclectic decor and breezy dining areas. Whether you're indoors at a booth table, at the snazzy bar, or outdoors on the their shady patio- complete with fire pit- comfort is one of their strong suits. And they do say that when dining, one should indulge all of their senses. Eating here will definitely give you a dose of Zen.

Patio Entrance — by Juvi Guevara
Patio Entrance — by Juvi Guevara
Blackberry Sage Shrub & Strawberry Fields — by Juvi Guevara
Blackberry Sage Shrub & Strawberry Fields — by Juvi Guevara

Brunch lasts until 2:30PM and the menu is a modest selection of fresh ingredients and well-balanced dishes like flatbreads, tried-and-true burgers, egg-y breakfast plates, and sweet favorites like the banana bread and wild berry pop tarts. The alcohol menu includes beers, cocktails, and a carefully-selected wine list that gives you the full gamut of reds, whites, and sparkling. From personal experience, their sweeter cocktails like the Blackberry Sage Shrub and the Strawberry Fields are clear winners. Not overpowering with the sweetness, but perfectly-balanced, refreshing, and, dare I say it… almost healthy from the fresh ingredients they're using to mix these beauties up!

The best thing you will probably try here is the crispy, tender fried chicken and biscuits with just a slight hint of sweetness and spice, sitting on a melt-in-your-mouth biscuit that falls apart the moment you bite into it. The fingerling potatoes might as well be for show, but hey, you might like them.

Hot Chicken Biscuits With Fingerling Potatoes — by Juvi Guevara
Hot Chicken Biscuits With Fingerling Potatoes — by Juvi Guevara

Next up, we have one of their most popular dishes: the banana bread with mascarpone and a créme brûléed banana on top. I do wish the bread was cooked a little to give it an extra layer of flavor, but to be honest, it had the perfect balance of sweetness and texture from the hardness of the créme brûlée, the softness of the bread, and the creaminess of the mascarpone.

Banana Bread With Creme Brulee & Mascarpone — by Juvi Guevara
Banana Bread With Creme Brulee & Mascarpone — by Juvi Guevara

The truffle flatbread with mushrooms, green onions, and cheese is pretty decent as far as flatbreads go, but the majority of the flavor comes from the onions, which overpowers the truffle a bit.

Truffle Flatbread — by Juvi Guevara
Truffle Flatbread — by Juvi Guevara

Yes, it is a tad expensive here, but for the chillness of the ambiance and the freshness of the food, you get your money's worth twice over if you stay and relax for a spell. Just don't exceed the 3-hour mark or the valet parking will shoot up in price. Oh, and in case you were wondering: No you don't have to be a hotel guest to dine here. Just be sure to make reservations in advance. Enjoy!