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Tar & Roses Paella + more

Had the paella for 4 (min order) tonight with 3 people at Tar & Roses. Also ordered a couple of dishes with a nod DOM also rans (funghi, pasta, spherical foods).

-Started with roasted english peas. Delicious.

-King trumpet mushrooms with egg. (funghi + spherical food)

-squid ink fettucini with octopus. Very good.

After this came the 3 course inclusive paella dinner:

-blistered gem lettuce salad with bacon, dates, gogonzola.

-seafood paella. Definitely cal influenced. Scallops, tiger prawns, clams, and mussels. There is basil, delicious sweet cherry tomatoes, basil, and pea shoots. Rice also contains some lemon zest, pancetta, and I think some chorizo. Rice was a bit wet and there was no socarrat.

-desserts of hazelnut chocolate bar and strawberry crostata were both excellent. The strawberries were also seasoned with black pepper and thyme which made it extra delicious.

 
 
 
 
 
 
 
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  1. Wet rice, no socorrat.

    (sigh...)

    12 Replies
    1. re: J.L.

      Saved you the trip ;-)

      Wood fired goat would probably be next on my list.

      1. re: Porthos

        We had the wood fired goat the week before.
        We were served the same grilled lettuce salad before and the same two deserts after. Both were excellent.
        We were told the goat were sourced from northern California, braised for 12 hrs and then roasted in their oak fired oven. For a party of 5 we had half a baby goat with one hind leg with thigh, one front leg with shoulder, ribs, belly and neck. The meat readily fall off the bones. Most of the goat were served skinless. I think only the belly has a bit of crispy skin on. Overall the milk-fed goat was very juicy, very lean and very tender. No gaminess whatsoever can be detected.
        The goat was served with roasted baby carrots, couscous along with harissa and a yogurt sauce. Either sauce greatly compliment the goat.
        We brought our own 2009 Barolo to match the Tar and Roses theme. We had our server offered a glass for the chef. The chef/owner came out to thank us after the meal.
        By the way, there were way more meat that the five of us can eat.
        The remainder half of the goat, were packed neatly into three 8" to go boxes.

          1. re: Porthos

            i think they serve roasted goat(i think it was goat. it might have been lamb. i should drink less) at bar ama as well and it's tasty.

            goat that isn't gamy would be kinda disappointing to me.

            1. re: linus

              Suckling goat isn't gamy. In fact, it has a wonderful sweetness.

              Even the goat at my go to Mexican places for birria and barbacoa don't make gamy goat. And they are both delicious.

              1. re: Porthos

                oh, i wasn't saying non gamy goat couldn't be delicious. i just like a gamy goat.

                and no, that's not a euphemism.

              2. re: linus

                I prefer my goat, mutton and lamb as well to be gamy as well. I get so much lamb that tastes like beef.

              3. re: Porthos

                Does this joint get super busy ?

                1. re: kevin

                  Full on a Sunday with the second wave arriving as we left.

                    1. re: kevin

                      For the paella and goat dinners, 1 week in advance with credit card guarantee.

                      1. re: Porthos

                        Damn, they mean serious [fill in the blank} business.

                        I have to watch my language these days. :)

        1. Did the wet rice ruin the dish, or did you still find it a worthwhile experience?

          1 Reply
          1. re: ilysla

            It was a tasty seafood rice dish but would have been better if the rice wasn't so wet.

          2. No soccorat + wet rice = something closer to seafood risotto in my book.

            5 Replies
            1. re: JeMange

              That's why I called it "seafood rice". It wasn't as wet as risotto.

              Since paella refers to the pan and it was served in a traditional paella pan, guess it can still technically be called arroz en paella.

              1. re: Porthos

                Did that guy from the Lucky Goat Tavern or whatever that Centeno joint was called in DTLA ever open his Paella joint in Santa monica ??????

                1. re: kevin

                  Yes, Taberna Arros y Vino - I thought it was very bad when it first opened but have not heard much since. Other's did not find it as problematic as we did. Recently, though, I met someone who works in the kitchen and she told me it was much, much improved opening nowadays.
                  Here's a previus thread.
                  http://chowhound.chow.com/topics/9100...

                  1. re: kevin

                    The last I heard, Chef Perfecto Rocher will bring his Spanish cooking talents to Umami-meister Adam Fleischman's new eatery, called smoke.oil.salt. in Hermosa Beach.

                    1. re: J.L.

                      Cool. More Umami-esque joints. ??????

                      I'm jumping for joy right about now.

              2. Great pix. Probably a dumb question, but when the English Peas are roasted like that, are they eaten whole, shoot and all, with no shucking required? I love those peas, and my fave pea dish in the vicinity is the pea salad at Bar Toscana.

                1 Reply
                1. re: Wayno

                  Eat em like you eat edamame. Outside is too fibrous to eat whole. We tried just to confirm they weren't sugar snap peas.

                2. The dessserts alone sound great.

                  What's socarrat ?????

                  2 Replies
                  1. re: kevin

                    it's the crispy, crunchy, flavor-rich rice that forms at the bottom of a properly prepared paella.