The resy line is open and after nearly one full year of plywood reports, Tar & Roses opens tomorrow. Up above, former Wilshire and Next Iron Chef competitor Andrew Kirschner's modern American eatery focused on wood-fired plates.
In addition to Kirschner, in the kitchen one will find executive sous chef Jacob Wildman (the two worked together at Table 8), meanwhile Johnnie Jenkins of Venice Beach Wines runs FOH. The menu is divided into snacks, small plates, veggies, larger plates, and family-style suppers (ordered five days in advance, for parties of four or more) and include dishes like wood fired duck egg/ gigante beans/ tomato/ guanciale; wood roasted cabbage/ caraway/fennel/horseradish; and wood roasted crispy pork knuckle/ creamy farro/ pickled pear & chile salad.
The restaurant - which seats about 45 in the main dining room, eight at the bar, and 20 on the patio - was designed by Kirschner and incorporates reclaimed materials, polished concrete floors, exposed brick, and Carrera marble/wood tabletops. The space feels modernly antiqued and adds a breath of fresh air to this Santa Monica locale devoid of cozy chef-driven endeavors. A very, very far cry from Breadbar days.
·All Tar & Roses Coverage [~ELA~]