Tar & Roses, the anticipated and seemingly slow going project from chef Andrew Kirschner (Wilshire), is estimated to open on December 1. A release today reveals a few more details on the ingredient-driven Santa Monica eatery, and we're told that the "soul" of the restaurant is its wood-burning oven. Kirschner plans to burn a slew of different woods (almond, apple, olive, oak, walnut) to impart flavor on food, and every day the menu will list the daily choice of wood.
Here, the menu is influenced by Kirschner's travels to Italy, Spain, and Southeast Asia, and the expansive menu seemingly offers something for everyone. To start there's a “Bruschetta Bar” where guests can order combos like chopped liver/pickled onions and rabbit rillettes/prune jam/marcona almonds, in addition to charcuterie and cheese. Meanwhile, the main menu is divided into the following categories: snacks, veggies, small, and large. Selects range from crispy lamb belly with minted apple chutney to Meyer lemon ricotta gnocchi with charred baby broccoli to wood-roasted crispy pork knuckle with creamy farro, pickled pear, and chile salad.
Winemaker Chris Keller has worked out the wine list with both domestic and imported bottles.
As for aesthetic, Kirschner will combine some old and some new plus reclaimed elements when possible. Tables are made from wood and Carrera marble, serveware is Heath Ceramics, and water glasses are made from recycled wine bottles. Expect polished concrete floors, black banquettes, plus an outdoor space described as an "urban patio."
Tar & Roses has capacity to seat 75 diners and will be open Tuesday through Sunday from 5:30 to 10:30PM. Lunch should debut next year.
·All Tar & Roses Coverage [~ELA~]