Fresh produce shines in simple presentations at Barnyard in Venice. This medley includes sauteed radish, carrots, cherry tomatoes and arugula. (Gary Friedman / Los Angeles Times)
Colorful beets are tossed with burrata, hazelnuts, tarragon and lemon vinaigrette. (Gary Friedman / Los Angeles Times)
Chef Jesse Barber makes whipped cream for a finishing touch on sticky whiskey toffee pudding. (Gary Friedman / Los Angeles Times)
Rissoto alla pilota is made with pecorino, English peas and tomatoes. (Gary Friedman / Los Angeles Times)
Gazpacho shows off fresh vegetable flavors. (Gary Friedman / Los Angeles Times)
The menu at Barnyard includes a lot of comfort-food favorites, such as burgers and fries, along with fresh vegetable dishes. (Gary Friedman / Los Angeles Times)
Sticky whiskey toffee pudding is one of the desserts on the menu. (Gary Friedman / Los Angeles Times)
Devine Johnson makes handmade pasta in the Barnyard kitchen. (Gary Friedman / Los Angeles Times)
Barnyard, blocks from the beach in Venice, serves beer and wine. (Gary Friedman / Los Angeles Times)
Fettucine cacio e pepe (cheese and pepper) is one of the fresh pasta dishes. (Gary Friedman / Los Angeles Times)
