Linguine alla carbonara
$$, Italian, Greater Wilshire / Hancock Park
"It makes me feel like I'm in Italy. Just a classic, rib-sticking delight. There's nothing pretentious about it: just pancetta, eggs, black pepper,
and Grana Padano."
ChefAndrew Kirschner
Los Angeles
About Andrew Kirschner
Andrew Kirschner is a chef and owner of Tar & Roses and Santa Monica Yacht Club. As a native to Southern Californian, he began cooking at 15. In 1994, after graduating from the University of Colorado, the avid snowboarder moved to Aspen, Colo., securing cooking positions at two popular establishments: Ajax Tavern and Krabloonik. He later moved to San Francisco to attend the California Culinary Academy (CCA) while working at Arnold Wong's acclaimed restaurant, Eos. Wong became his mentor and influenced the young chef in his use of Asian ingredients and design of inventive, multicultural dishes.
My Venues
- Tar & Roses
- 602 Santa Monica Blvd
- Santa Monica, CA
Accolades
- Nominee for Best Chef: WestJames Beard Foundation
- Nominee for Best New RestaurantJames Beard Foundation
- ContestantIron Chef America
- Best New ChefAngeleno magazine
- ChefsFeed WinnerOne of the Best Things to Eat in LA
Where I Go Out
Ramen
$$, Ramen, Japanese, Reservations, Downtown
"This is the perfect cure for a hangover. The pork broth has such deep, complex flavors that it seems to have been simmering for days on end."
Linguine & clams
$$$, Reservations, Full Bar, Happy Hour, Seafood, Beverly Grove
"Just a great preparation of a classic. The addition of uni to the dish makes it uniquely their own and adds an oceanic quality that just hits the spot."
Belgian fries
$$, Outdoor Seating, German, Hot Dogs, Beer Garden, Downtown
"The only place you’ll find twice-fried fries like these are in Belgium. The only other time I have had fries as good as this was when I was traveling through Holland."
A slice
$, Pizza,
"They make a great New York-style slice, and it's around the corner from my house."
Braised tongue
$$$, Breakfast, Mediterranean, Hotel Bar, Gastropub, Wilshire Montana
"This is simply the best beef tongue preparation I've ever had. And the Latin flair they add with the tomatillo is awesome."
At My Venues
Bone marrow
$$$, American, New American, Downtown
"This bone marrow—served with a red onion marmalade and grilled sourdough—is richer than butter. Paired with a glass of Zinfandel, it's perfection!"
Charred octopus
$$$, American, New American, Downtown
"The charred octopus often changes but is always good. Last time I was there, they had octopus skewers that came with two sauces, charred tomato and chimichurri, both of which are terrific flavor combinations."
Wood roasted half chicken
$$$, American, New American, Downtown
"This roast chicken at chef Andrew Kirschner’s new restaurant is slow steamed and then finished in the wood-burning oven. I could eat it all the time."
