5 Questions for Andrew Kirschner
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Andrew Kirschner is chef-owner of Tar & Roses, the restaurant he opened this year in Santa Monica, where he grew up. Kirschner cooked at restaurants in San Francisco and Aspen before working at Joe’s, Chadwick and Table 8 in L.A. He was most recently chef-partner at Wilshire restaurant. The globally-influenced menu at Tar & Roses revolves around Kirschner’s wood-burning oven, with dishes such as charred octopus, fennel and blood orange; wood-roasted English peas with mint and sea salt; whole branzino and dry-aged ribeye.
What’s coming up on your menu? Right now I am playing with goat. It’s nice because it has a similar flavor profile to lamb, just a little more gutsy and robust. I’m using the CVap to slowly cook it overnight and finishing it by roasting it with high heat in the wood-burning oven to get a nice texture.
Latest ingredient obsession? Vegetables. In the past I have leaned toward meat and fish. The wood-burning oven however has opened my eyes to a whole new world of vegetable cookery.
What restaurant do you find yourself going to again and again? Fig Restaurant. Ray Garcia’s beef tongue with tomatillo is exceptional!
Favorite breakfast? French toast with Nutella.
Last non-food-related book you read? Allen Carr’s ‘The Easy Way to Stop Smoking.’
Tar & Roses, 602 Santa Monica Blvd., Santa Monica, (310) 587-0700, www.tarandroses.com.
-- Betty Hallock