Create a New Menu for “The Front Yard:” A Review of “Warren’s Blackboard”
Pork chop with apple slaw and creamy polenta.
The Beverly Garland hotel is going under the knife, doing a 20 million dollar renovation and reemerging as “The Garland” this May. It’ll be newly redesigned, featuring retro and colorful decor and an all new restaurant by Chef Warren, previously of Westside Tavern. The hotel wants to get the menu right, though, so in the interim, they’ve set up Warren’s Blackboard, a modest but upscale restaurant that changes their menu twice a week through a patriotically democratic process. Choose your own adventure! I wrote about it for LA Weekly:
Warren’s Blackboard blackboard is updated a couple times a week based on customer’s wishes. With your bill, you’re handed a feedback card reminiscent of something you’d see at a family restaurant chain: “How would you rate our service? What dishes were your favorite? Is there anything you would change about your dining experience?” The difference from say, Red Robin, is that Warren’s Blackboard listens.
So far, because of the “winning” feedback, displayed like award ribbons on a bulletin board by the entrance, Warren’s Blackboard has implemented less salt, more fish entrees, more vegetable appetizers and another dessert. Other suggestions looked like flame wars from a Crossfit message board: One guest suggested “Make more vegan friendly” while another “Less vegan friendly. More steak!” Not a challenge at all.
The most popular dishes will likely be incorporated as the permanent Front Yard menu later this year, possibly with a price hike. If you’re interested in tasting the cooking, I’d go now.
Read more: Now Open: Warren’s Blackboard at the Beverly Garland
