AND MOST IMPORTANTLY - CELEBRATE

The comfort of familiarity with the delight of an ever-changing, of-the-moment menu. Return each time to discover a new gem from Chef Joshua Pebbles and indulge in our curated details.

Located at the Farmer’s Daughter Hotel on Fairfax across from CBS and The Grove mall, TART lends a cozy California backdrop that feels like you’ve been invited to a friend’s dinner party. The location is a favorite for intimate dinners.  Chef Joshua Pebbles’s training in Italian cooking can be tasted in every dish from hand rolled pasta to his cured meats. Cocktails, beer and wine can be enjoyed with brunch and dinner services and weekday happy hours from 3-7pm.

THE TEAM

Aloise Kiefer

Sous Chef

I got into the food industry after my last year in college. Not making it in the biology world led me to taking a summer job as a line cook. After that I was hooked. So long college degree and hello to flavor! Someday I’d like to open up a fine dining restaurant where guests sit at communal table and can make connections with new people while doing one of the best things in life…eating!

You might not know that I am:

-Fried Chicken aficionado
-Collector of comic books
-Owner of pet snakes
-Hiker
-Lover of K-Town dive bars

Joshua Pebbles

Executive Chef

I was raised in San Francisco area and started my career in restaurants as a dishwasher at the age of 14. My curiosity and passion for the culinary world took me to Italy twice where I studied the craft of hand rolling-pastas, Italian cuisine, whole animal butchery, and salumi. Starting in December 2016, I am heading the kitchen at Tart Restaurant where I’ve been tasked to revamp the menu and bring a new take on American cuisine to create a sophisticated but approachable experience.

Other than cooking, I am passionate about:

-my fiancé and our dog Reilly
-rock climbing
-cooking at home

Matt Ross

Dining Room Manager

I was born in Culver City and have been living in LA for over 20 years. I ran a design firm for 4 years and also received a Real Estate License but when the economy declined, I went to work in the restaurant business as a server at CPK. Now with more than 15 years of experience directing restaurant operations (both front and back of house), my focus has been on cultivating a collaborative workplace environment. I enjoy being on the TART team that has a level of experience and caliber that inspires me.

In my spare time I…

-write fiction
-visit the Getty Center
-dabble in decorating homes for friends

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