Tar & Roses Menu

Tar & Roses Restaurant Review:

Because of his emphasis on agricultural-centric fare, Tar & Roses chef/owner Andrew Kirschner still has many followers from his tenure at Wilshire Restaurant. The only question is where to put everyone; reservations are essential. That said, it feels like a neighborhood restaurant, with a charming, rustic vibe. Exposed brick and wood feature prominently, both in the bustling main dining room and outside on the more-mellow patio. Wood also plays a big role in the cooking. The daily menu specifies what type the chef is using: almond, apple, olive, oak or walnut. At least one component in every dish touches the wood-fired oven, and many are finished in it. Start off with “snacks” like the very good octopus skewers with bottarga aïoli or crispy pig tails with sriracha, honey and cilantro. The “small” section tempts with soft shell crab with green papaya and mango salad. Braised lamb belly with apple chutney is full of flavor --- not to mention a refreshing change from ubiquitous pork belly. Among the “large” plates you may find wild king salmon with pea tendrils and shelling bean and tomato ragout. Augment your meal with wood-fired summer squash or mushrooms or build a board from the selection of bruschetta, charcuterie and cheeses, which include American, Spanish and Italian offerings. The chocolate “tar” bar with hazelnut and salted caramel ice cream provides a sweet and savory ending. The wine list favors Italy and Spain, and servers steer wisely. (The restaurant name Tar & Roses comes from a phrase often used to describe the bouquet of Barolo.) We only wish there was a cocktail program, too.