Chef Mark Peel and I both appeared on the same episode of Hell’s Kitchen which aired on October 13th, 2010. We were both on the hit show working as judges, evaluating the same challenge. But when I went to The Tar Pit, his restaurant on La Brea Avenue in Los Angeles, I was the only one judging what was coming out of his kitchen. Read my review of the restaurant to see if it’s worth making a stop at The Tar Pit.
Confident that his food would pass (after all, he is the chef/owner of Campanile, which has been packed since its 1989 opening), chef Peel wanted to talk about the cocktails that are being crafted behind the bar in my exclusive video interview. I guess he was right, since lots of thought is going into the libations.
For the top places for drinks in Los Angeles, visit GAYOT.com’s selections for the top 10 LA Lounges. We can also help you find the top 10 bars for craft cocktails in the US.
You can click on each photo to enlarge to see dishes from The Tar Pit restaurant menu. All photos by Sophie Gayot.
-
- Chocolate caramel tart with bitters and orange ice cream and Nocino chocolate sauce
-
- Duck confit sliders with orange gastrique and frisée salad
-
- Gnocchi with escargots
-
- Sautéed black cod belle meuniere with sautéed mushrooms
-
- Spiced pound cake with sautéed strawberries
-
- Steak tartare with capers, anchovies, shallots, parsley, egg yolk, Dijon, Tabasco sauce, Cognac, Worcestershire sauce
-
- Sweet pea soup with walnut pesto croutons
-
- Tuna tartare with blue ginger, mustard seed, mustard oil, cilantro, scallion, plum leaf and plum wine
