In late January, chef-owner Andrew Kirschner opened Tar & Roses
, which serves a menu of wood-fired, modern rustic cuisine. The variety of dishes includes small plates like wood-fired duck egg, large plates like roasted crispy pork knuckle, and family-style suppers like whole goose with traditional sides. Carrera marble and wood tabletops are topped with heath ceramic dishes, Staub and Le Crueset serving pieces, Schott Zwiesel stemware, and water glasses made from recycled wine bottles. Polished concrete floors are complemented by sleek black banquettes. The restaurant holds about 75 guests, with 45 in the dining room, eight at the bar, and 20 on the patio.
Photo: James and James Productions