Named one of LA Magazine’s “Top 10 Best New Restaurants”, Chef Andrew Kirschner’s first solo restaurant Tar & Roses, features a small plate heavy, farm-to-table menu. Taking his inspiration from both Spanish and New American cuisine, Chef Kirschner aims to share a dining experience that speaks to his travels and deeply ingredient-focused food philosophy. With influences from around the world and the rustic touch of a wood burning oven, Chef Kirschner’s use of quality ingredients and bold flavors combine to create a menu that merges classical cuisine with modern sensibilities.
In an interview with CleanPlates, Chef Kirschner opened up about why he loves cooking with a wood burning oven. "I love cooking over raw heat and wood while camping, so it was a mission to use that. The wood varies, but it’s primarily almond and walnut and white oak. I think the smell and the feeling of a fire really warms up the restaurant."