Fried oysters, served at the Tar Pit. (Gary Friedman / Los Angeles Times)
Iberico ham served with manchegos at the Tar Pit. (Gary Friedman / Los Angeles Times)
Tar Pit co-owner and chef Mark Peel, left, is pictured in the restaurant with Jay Perrin, right, co-owner and managing partner. (Gary Friedman / Los Angeles Times)
Steak and kidney pie from the Tar Pit. (Gary Friedman / Los Angeles Times)
Duck sliders are served at the Tar Pit. (Gary Friedman / Los Angeles Times)
Jay Perrin serves Champagne to Tar Pit customers. (Gary Friedman / Los Angeles Times)
Profiteroles as served at the Tar Pit. (Gary Friedman / Los Angeles Times)
Banana foster parfait for dessert at the Tar Pit. (Gary Friedman / Los Angeles Times)
