"A staple of the LA scene, Barney's has been around for quite a long time. The menu at one point in time was rather extensive, and printed like a newspaper. At this point in time, the menu has been paired way down. One would think this might afford the opportunity for exploring the recipes and improving them, but that doesn't seem to be happening. Take the Eggs Benedict. The Hollandaise is very thick, and although the flavour was okay, do we need another glop of seemingly canned sauce. The poached eggs had a rather strong taste of vinegar that overpowered most of the other flavors in the dish. I assume it was the water used for poaching that gave off the highly acidic tang. In contrast the chiliquilles, were very red. I always think of this dish as a good way to show some different textural play. The softness of the eggs paired with the crunch of the chips. In this version, the chips seem to be cooked in a ranchero sauce, rendering them soft and mushy. The eggs seem cooked seperately and then mixed in as almost an after thought. I won't comment on the beans and rice as they looked so unappealing that I didn't taste them. The coffee is strong, and reminds me of old diner coffee. I'm not sure what I mean here. Is it coffee that I remember from diners of of a bygone era that put hair on your chest? Is it coffee that has been sitting on the burner at a diner for 8 hours? Why, yes. Yes it is. On a positive note, the decor is kitschy and will keep you occupied, as you try to get your servers attention to ask for anything."
