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FutureGreg (FG) and I hadn’t been on a date night in a while due to illness and busy schedules, so I was very excited to try this new place yesterday which FG had suggested after meeting the owner, Chef Andrew Kirschner.
We arrived without a reservation thinking it wouldn’t be a problem, mainly because it was a Monday night and we usually sit at the bar anyway. We were shocked to see it was slammed. I couldn’t believe how busy it was and they were fully booked until 9.30pm (we were there at 7.30pm!) The bar area is very small (mainly because they only serve wine and beer,) so we opted to wait and see if there were any cancellations. Just our luck a table for two became available within 5 minutes. PERFECT!
We decided to start with the ‘Chicken Oysters on a stick’. Our server told us that the oysters of a chicken are two small, round pieces of dark meat on the back of the bird near the thigh. I love dark poultry meat so this was ideal for me, the pieces were very soft yet tender with a lot of flavor.
The sticks reminded me of a dark meat chicken satay and came with a tamarind sauce on the side, which had a slightly spicy kick to it but was sweet and tangy too. Nice little bite to begin with.
Chicken Oysters on a stick-tamarind sauce $7
Next we tried the ‘Ricotta gnocchi’. This dish was full of interesting flavors from all the elements like squash and Brussels sprouts. The balsamic sauce was delicious with ricotta cheese and gave a subtle sweetness that paired beautifully with the soft gnocchi pieces which were cooked perfectly. I ate the remaining sauce like a soup it was so creamy and delicious.
Ricotta Gnocchi- Winter squash, Brussels Sprouts, Balsamic $11
Our neighboring table (who by complete coincidence turned out to be the Chefs father) got the snapper and I admit I was astounded to see the fish whole on the table, complete with eyes and tail! They did tell us that it was fantastic, and I could see the fish literally fall off the bone it was cooked so beautifully. Not for the faint hearted, or the fussy ones though!!!
Whole fried Snapper for two- Cold soba noodles, dipping sauce $48
I went for the hanger steak which was perfectly cooked medium rare and came with wood fired leek that gave a sort of charcoal toasty taste to the dish. The squash purée was like mash potato but less creamy so much easier to eat and the chanterelles mushrooms were surprisingly good. As most of my readers know, I don’t like the texture of mushrooms usually but these went down nicely with the steak. They weren’t too firm or at all rubbery.
The whole dish was covered with some sort of sweet almost red wine type sauce that worked with all the components of the dish. The overall result was heavenly and I wiped the plate clean.
Hanger Steak- sunchoke puree, wood fired leeks, chanterelles $25
FutureGreg had the Skate wing (the fin of a fish that looks like a sting ray) which was incredible too. It was a white fish that fell apart when you ate it but still had a nice texture to it. The salsa verde on top gave another dimension to the dish and the celery mash underneath worked beautifully with the other flavors on the plate.
I love sting rays as an animal (my favorite sea creature) so I was sad when I realized what we were eating, but I must say this is a really incredible entree option that I highly recommend and very yummy.
Skate Wing- Wood roasted escarole, celery root puree, salsa verde $23
We got a side of Brussels sprouts, which weren’t my favorite at first but certainly grew on me the more I ate. I felt the mustard dominated all the other flavors on the plate and the sprouts were cooked a little too al dente for my liking but it was by no means a bad dish, and FG certainly enjoyed it. I did love the chestnuts on the plate, which were soft and sweet.
Brussels Sprouts- Chestnuts, crisp Pancetta, mustard $9
Instead of dessert, we decided to end with a few options from the cheese section of the menu. You can mix and match bruschetta, meats and cheeses for a very decent spread. 3 for $14 or 5 for $20. We went for the Cane De Cabra Spanish Goats Cheese, Cabot clothbound Cheddar from vermont and the Duck Bruscetta with fig jam and arugula. The platter came complete with raison toast pieces, apple slices and quince paste.
The duck bruscetta was moist and a great size crostini, the date paste underneath it gave a tasty sweetness that complimented the braised meat. The goats cheese was delightfully soft, very creamy and a great choice. The cheddar was amazing too and I highly recommend both those choices for cheese.
I am giving Tar & Roses a full 5 out of 5 platters!
This truly was a wonderful place for dinner. Chef Kirschner has put together a great restaurant with an excellent menu. We had an extremely delicious meal and didn’t really dislike any elements of the evening. I felt that the dishes were all correctly sized and fairly priced for how great they were. The atmosphere was lovely too. A warm and inviting little restaurant with a lot of nice features and great lighting. Not too loud either, so we were able to hear each other across the table, which was nice for a change.
I wish they had a bar program with cocktail options, seeing as i’m not really a wine or beer drinker, but other than that this is a great great option for your next date night. Enjoy!