Old school glamour, food and drink: The Tar Pit
Gin Gin Mule
The Tar Pit, the much-anticipated new bar and restaurant from chef Mark Peel and general manager Jay Perrin, both of Campanile fame, and noted mixologist Audrey Saunders of Pegu Club in New York, made its debut late last week, and what a debut it was. From the 1940s art moderne decor (the simpler version of art deco) to the era-appropriate food and drink, The Tar Pit is a nice respite from the dark, often cramped, speakeasy style that has been popular among bars lately.
I attended the preview party along with Caroline of Caroline on Crack, Josh of FoodGPS, Pat of Eating L.A., Daniel of Thirsty in L.A., H.C. of L.A. and O.C. Foodventures, Esther of e*starLA, Kat of EaterLA and many others from around the blogosphere and beyond. We enjoyed sample-size cocktails of nearly everything on the drink menu and food from the bar menu. Overall, I liked most everything — I mean, it’s Peel and Saunders — but I definitely had my favorites.
My favorite cocktail that I tried that night was the Lemon Thyme Daiquiri made with white rum, muddled lemon thyme, house-made lime syrup, lime juice and topped with a sprig of lemon thyme. It’s pretty and tasty. The preponderance of citrus gives this a fresh, though not overly tangy, flavor.
Lemon Thyme Daiquiri
I also liked the Gin Gin Mule (photo at top) made with gin, mint, lime simple syrup and house-made ginger beer; the Cucumber-Mint Creole made with gin, Aquavit, sherry, muddled cucumbers and mint, and lemon juice; and the Old Cuban made with aged rum, muddled mint, lime juice, Angostura bitters and champagne.
Cucumber-Mint Creole
Old Cuban
The only cocktail I would actually avoid is the Trident, made with Aquavit, Fino sherry, Cynar aperitif, peach and orange bitters, and lemon essence. This drink had the strangest flavor, probably due to the combination of artichoke from the Cynar and tons of bitters. No one at our table liked this one.
Trident
I’m a little disappointed that there aren’t any whiskey or bourbon drinks on the cocktail menu, though if you like gin, this is the place for you — nearly half the drinks are gin-based.
One of my favorites from the bar menu was the crab cake, which was plump and buttery, and topped with preserved lemon remoulade and celery root coleslaw. I also liked the duck rillette, which was served on multigrain toast and topped with Stilton blue cheese, pickled pearl onions, mustard and smoked salt. The fried oysters topped with crisp ginger remoulade were tasty, too.
Crab cake
Duck rillette
Fried oyster
Kudos to the management for providing a wealth of food and drink samples so we could get a good idea of the menu. I also heard that some people were able to convince the bartenders to make drinks that weren’t supposed to be served during the preview party. There are other dishes that weren’t being passed around that I’d like to try, including the duck slider on the bar menu, and braised pork cheeks and ears served with orecchiette pasta, salsa verde, braised beet greens and dandelion greens on the dining menu. With nothing priced more than $17 on the food menus, it’s surprisingly affordable. Cocktails start at $11 and go up $16 for the ones containing champagne (now that’s expensive).
[UPDATE: The starting price for cocktails is now $12.]
