Although the name Tar Pit might conjure a kitschy space, the new venue by that title is actually a luxe Art Deco-inspired place with ornate chandeliers, mirrored walls, and leather banquettes. The new project from Mark Peel (the man behind Campanile) and Audrey Saunders (the cocktail guru behind Pegu Club in New York) offers artisanal cocktails, bar fare, and a full menu.
Tar Pit is available for buyouts for events, but there are no private rooms. The venue can seat more than 90 or hold about 150 for receptions. The food and beverage minimum for Sunday through Wednesday buyouts is $12,500 and $16,000 Thursday through Saturday.
Specialty cocktails include the Palm Frond (apple-infused fino sherry, lemon-myrtle-infused gin, green chartreuse, bianco vermouth, muddled mint, and simple syrup) and the Licorice Whiskey Smash (licorice-infused rye, Benedictine, muddled lemon and mint, simple syrup).
The bar menu includes items like pickled deviled eggs, oysters on the half shell, and duck sliders, which are also available in the dining area. The main menu includes unusual dishes such as wild boar meatballs and pasta with braised pork cheek and ears.
