In the second week of the year 2010, amidst all the buzz of modern humanity returning to the "Paleolithic Diet", my two favorite foodies and I ventured into the Tar Pit- Mark Peel and Jay Perrin's recently-opened restaurant on La Brea Avenue. From the moment one walks in the door, it is apparent a lot of thought has gone into its creation. Whether it be the stunning marble bar running along the left side of the supper club, featuring throw-back cocktails from expert mixologist Audrey Sanders (of Pegu Club, NYC), or the art-deco booths lining the outside of the box-shaped room, every detail is impeccably presented.
Dining with a group of three, we were able to try several Sanders' designed cocktails before being seated. The Gin Gin Mule (probably the most recommended drink from those who have beeen there), Lil Jig, and Jamaican Firefly were among our favorites. Though we made our reservation for 8:30, we weren't seated until around 9:00, which was fine for us as we were having a ball with our cocktails.
Upon being seated, however, it was apparent the servers came from the ilk of some of my favorite servers in LA, the waiters at Campanile. Our server was more than willing to share her recommendations, we looked forward to her visits to our table. Our appetizers: the Steak Tartare & Duck Sliders (pictured). Though I acknowledge that you can't go many places these days that don't have a steak tartare on the menu, I will go on record saying that chefs in LA should tatste the version from the Tar Pit- it was unlike any I have tried in years. The meat, cut up in cubes, tasted fresh and more importantly...it TASTED of something! The Duck Sliders, prepared with an orange gastrique, were out of this world. Enough said.
When ordering our main courses, our thought was to choose a variety of plates that would allow us to end the meal saying we had tried many of the main themes/components of the menu. Our choices: The Shaved Octopus Salad, Wild Boar Meatballs, Steak and Kidney Pie, Gnocchi with Escargots. The simple act of having to look at these pictures while writing this blog is causing my mouth to water. Though the picture of the baby octopus was taken in jest, I must talk a bit about this... 
Save for when I am eating tako poke at a Japanese restaurant, I have not been many places where the chef has not cut the octoupus into little bite size pieces. I understand that this might not be the most appetizing look for the American diner, but for those who have the ability to overlook the asthetics of this funny little creature, order this salad and eat the baby octopus in one bite, the flavors are incredible.
If eating at the Tar Pit, go out on a limb and order at least one thing you have never eaten before. Another dish we dug was the gnocchi w/ escargots- where else can you find something like that in LA? The steak and kidney pie did not fall far behind. If there was one thing we could have done without, it was the wild boar meatballs, there was just not enough taste to differentiate them from any other type of meatballs.
Besides the meal, the Tar Pit has created an altogether astounding conglomeration of wines from around the world. And the best part- each bottle only costs $38. We ordered wine #311, a 2007 Duoro Tinto from Portugal. None of us had ever had a Portugese wine. A conversation with Chef Mark Peel as he was making his rounds revealed that Portugese wine was all the rage in the 70s.
All in all, a great evening. There is something to be said about a restaurant that takes risks and makes it taste good. Skip the caveman diet. Go to the Tar Pit.
Posts
