Exploring the Seasonal Delights on The Garden at Horses’ Farm-to-Table Menu

The Garden at Horses has become one of LA’s hottest new restaurants, garnering attention for its stylish ambience and mouthwatering farm-to-table menu. Located next door to the renowned original Horses restaurant The Garden offers a more relaxed vibe while maintaining the same commitment to sourcing quality local ingredients.

As a frequent diner at The Garden, I’m constantly impressed by the variety and creativity of their menu Chef Liz Johnson and Chef Will Aghajanian have put together a selection of wood-fired pizzettes, crudos, and small plates that highlight the bounty of California’s farms and waters After many delightful meals at The Garden, I wanted to provide an in-depth look at what this phenomenal seasonal menu has to offer.

Seasonal and Local Ingredients Take Center Stage

The first thing that stands out about The Garden’s menu is the emphasis on seasonal, locally sourced produce and seafood. By fostering relationships with nearby farms and fishmongers, the chefs have access to an ever-changing array of fresh ingredients. This allows them to let the produce itself shine through in each dish.

Some standouts during my recent visits include sweet heirloom tomatoes, plump figs, and crisp summer squash from local farms. Local line-caught fish like salmon, sea bass, and amberjack make frequent appearances as crudos or wood-fire grilled entrees. Even the cocktails rotate seasonally, incorporating herbs and produce like basil, stone fruit, and citrus.

This commitment to ingredients at their peak of freshness takes the flavors to another level. You can taste the backyard garden in every bite.

Creative Takes on Comfort Favorites

In addition to highlighting pristine ingredients, Chefs Johnson and Aghajanian put their own spin on comfort food favorites. Dishes like bourbon maple glazed pork belly, potato chip-crusted fried chicken, and grilled avocado with charred scallion salsa offer playful riffs on familiar flavors.

A standout is their wood-fired mushroom pizza, which transforms the humble fungi into a delicious medley of meaty shiitakes, earthy maitakes, creamy beech mushrooms, and chewy hen of the woods. I’ve never tasted mushrooms with such depth and complexity!

Finally, you can’t miss the showstopper kale salad studded with sweet corn, crunchy pepitas, pickled onions, crispy pork belly, and tangy green goddess dressing. It puts all other kale salads to shame. The Garden gives you comfort with a healthy dose of culinary flair.

Signature Dishes Showcase Technique and Creativity

Every menu has a few signature dishes that showcase the chef’s skill and creativity. At The Garden, some of my favorites include:

• Amberjack Crudo – Thinly sliced raw amberjack dressed simply with lemon, good olive oil, and Maldon sea salt. The fresh fish really sings.

• Gnocchi Carbonara – Housemade ricotta gnocchi meets smoky pancetta, English peas, and parmesan in this decadent twist on carbonara.

• Spicy Crab Dip – Lump crab meat blended with cream cheese, garlic, and Calabrian chilies, topped with toasted breadcrumbs. Served with grilled bread, it’s a dip you can’t stop eating.

• Black Tiramisu – A stunning twist on the Italian classic, with espresso soaked ladyfingers layered with whipped black sesame mascarpone and chocolate shavings. Pastry chef Hanna Grubba really outdoes herself here.

These dishes display thoughtful composition and technique while allowing the main ingredients to shine. It’s easy to see how much creativity goes into crafting the menu.

Accommodating All Dietary Needs

Dietary restrictions don’t have to prevent anyone from enjoying delicious food at The Garden. There are fantastic gluten-free, vegetarian, and vegan options available.

The kitchen is meticulous about avoiding cross-contamination for gluten-free diners. For vegetarians, I highly recommend the charred cauliflower steak with romesco sauce and the forest mushroom flatbread.

Vegans will love the watermelon and arugula salad with compressed watermelon, smoky grilled eggplant, and vegan feta. The vegan bucatini with oyster mushrooms and maitake “scallops” demonstrates how satisfying vegan pasta can be. It’s thoughtful touches like this that make The Garden an accessible spot for all food lovers.

Seasonal Menu Highlights Throughout the Year

One of the most exciting aspects of dining at The Garden is experiencing how the menu evolves with the seasons. The chefs carefully curate the selection to highlight the best ingredients each season has to offer.

In spring, the menu celebrates the vibrant green flavors of the season with dishes like pea soup with mint, spring vegetable flatbread with asparagus and fava beans, and bright beet and strawberry salads.

Summer brings juicy heirloom tomatoes, sweet corn, and stone fruits into the spotlight. You can expect to see refreshing salads, grilled fish, and tomato-based panzanella salads and bruschettas.

As fall arrives, heartier ingredients take center stage. Squashes, mushrooms, Brussels sprouts, and root vegetables are paired with warm spices, creamy polenta, and braised meats.

The winter menu offers comfort with seasonal flair. Look for rich stews, braised short ribs, winter squash soups, and hearty roasted vegetable dishes. Citrus brightens up the dark days of winter.

No matter the season, you can trust that The Garden’s menu will help you experience the best flavors it has to offer. It’s a true farm-to-table experience.

Behind the Scenes: Meet the Farmers Supplying the Ingredients

The seasonal and sustainable menu at The Garden wouldn’t be possible without help from local farmers. Chef Johnson and Chef Aghajanian have cultivated relationships with farms around LA to source directly from the source.

One key partner is Janie’s Farm located just outside the city. Farmer Janie grows a variety of produce on her small family farm using organic practices. Sheharvests veggies like rainbow chard, salad greens, carrots, beets, and potatoes for The Garden’s ever-changing seasonal dishes.

The chefs also work with Jess and Charlie of C&J Seafood. This husband-and-wife team supply the restaurant with pristine seafood like spot prawns, sea bass, and mussels that they catch using ethical fishing methods. Chef Johnson loves experimenting with their seasonal bounty.

In addition, The Garden partners with Tamara’s Herbs and Edible Flowers. Tamara grows specialty microgreens, edible flowers, and herbs on her urban farm to add unique flavors and visual appeal to the chefs’ creations.

By working directly with local farmers, The Garden gives diners a true farm-to-table experience rooted in sustainability and passion for great ingredients.

Special Dietary Accommodations

In keeping with its inclusive ethos, The Garden offers menu options to accommodate various dietary needs and restrictions. They take care in preparing gluten-free, dairy-free, vegetarian, and vegan dishes to allow all guests to enjoy the seasonal menu.

For gluten-free guests, the chefs have developed a separate fryer to avoid cross-contamination. Gluten-free bread and pasta options are available as substitutions, and the kitchen thoroughly cleans prep areas. Favorite gluten-free dishes include the Grilled Shrimp Salad and the Wood-Fired Mushroom Flatbread.

Dairy-free diners will enjoy dishes like the Grilled Cauliflower Steak with walnut romesco and the Roasted Beet Salad with cashew cheese. The chefs use nut-based cheeses and milks to provide non-dairy alternatives.

Vegetarians delight in pastas like the pumpkin sage ravioli and creative salads and flatbreads utilizing seasonal vegetables. Even meatless burgers and tacos make appearances as specials.

For vegans, the chefs put together a multi-course tasting menu featuring dishes like Charred Eggplant with forbidden rice and chimichurri and Jackfruit Carnitas Tacos with cashew crema. It’s a fantastic plant-based culinary experience.

The Garden caters to all diners’ needs so everyone can savor the flavors of the season. Be sure to note dietary restrictions when booking so the kitchen can properly accommodate.

Cocktail and Wine Offerings Complement the Dishes

To fully experience the flavors at The Garden, I recommend pairing your meal with a handcrafted cocktail or natural wine. Bar manager Alicia Rios sources liquors and wines from small producers with minimal intervention to complement the seasonal dishes.

The cocktail menu changes quarterly, with offerings like the refreshing Mojito Royale featuring muddled heirloom raspberries and lime in summer, and the warming Apple Cider Old Fashioned incorporating bourbon and spiced syrup for fall.

The wines follow a natural, low-intervention philosophy focusing on minimal sulfites and manipulation. Funky orange wines, biodynamic reds, and skin-contact white wines often make appearances. Be sure to ask about specialty tasting flights to enjoy a range of unique pairings with your meal.

Some specific favorites include the light and bubbly Moscato Secco with the Spicy Crab Dip, the earthy Grenache with the Pan-Seared Scallops, and the bright Rosé with the Seared Tuna Crudo. Mix and match different flavors at your table!

The beverage program at The Garden provides the perfect complement to Chef Johnson’s seasonal culinary creations. It adds another layer of flavor and creativity to the entire dining experience.

Helpful Tips to Navigate the Menu

As a seasoned guest, I’ve gathered some helpful tips for first-time visitors to make the most of their meal at The Garden:

• Ask your server for the best dishes that day or their personal favorites. The daily specials highlight the freshest ingredients.

• Come hungry and order several plates to share family-style so you can taste a variety of menu items.

• Save room for dessert – the seasonal crumbles and pies are delicious.

• Make reservations, especially for weekend dining, as tables book up quickly.

• Request the chef’s counter seats to watch the kitchen action and chefs plating dishes.

• Inquire about specialty tasting menus for occasions like birthdays or anniversaries to enjoy a curated experience.

• Note any dietary restrictions or food allergies when booking so the kitchen can accommodate.

• Ask the sommelier for wine and cocktail pairing suggestions to complement your meal.

• Relax and take your time enjoying the atmosphere and dishes – don’t feel rushed.

Following these tips will ensure an exceptional seasonal dining experience at The Garden. Now is the perfect time to book a table and taste the flavors of the moment!

A True Farm-to-Table Dining Experience

The Garden offers a true farm-to-table experience fueled by passion for seasonal ingredients, creativity in the kitchen, and commitment to sustainability. Dining here feels effortless, yet every detail has clearly been meticulously prepared by Chef Johnson and her team.

From the relaxed yet refined atmosphere to the accommodating service and incredible food, The Garden delivers one of the best seasonal dining experiences in LA. I continue to be impressed each time I dine here.

Whether you’re a foodie, professional diner, or simply love amazing food, I highly recommend experiencing The Garden’s seasonal menu for yourself. The combinations of flavors, textures, colors, and aromas will leave you amazed and wanting more.

So go ahead – make a reservation, order some dishes to share, and raise a glass to the creative minds bringing the best of each season to the table at The Garden! You won’t regret it.