Chef’s Take on Steak

April 4, 2017
Our Tomahawk is grilled 28 day dry aged Piedmontese tomahawk steak with Italian chimichurri, salsa verde and Calabrian salsa.

Cal Alumni Networking Event : Career Connections for UC Berkeley

April 3, 2017
This month, UC Berkeley Alumni visits LA to host their annual networking for Cal Students and the Alumni that are in the Entertainment industry. This 3rd annual event brings together over 60 local alumnus and current Cal students to TART at the Farmer’s Daughter Hotel to shake hands, get to know each other, and share some of the insights into the industry as well as their own particular profession or company. This event that was started with the advocacy of the executive director emeritus, Jefferson Coombs are one of several events held at TART by Cal Alumni Association.

NoBread

March 9, 2017

Review and photos by Analiese Trimber

When I dined at TART, I was overwhelmed in the best way possible. The interior is creative and fun, the cocktails are abundant, and the menu is innovative and refreshing. The first thing I ordered was a cold brew coffee because I’m a caffeine fiend. This wouldn’t normally be anything special to report but the kitchen whipped up some fresh almond milk on the spot for me since they didn’t have any already made, which blew my mind. Talk about good service.

To kick the meal off, I opted for the stuffed squid, which was filled with house made sausage, topped with a beautiful tomato sauce, and served with a side of arugula. If you know me, you know I order squid every time it’s the on the menu, and I can say this is unlike any dish I have ever had. It reminded me of stuffed cannelloni, but with squid instead of pasta. The sausage was wildly flavorful, and made this dish a standout on the menu. As another visually stunning appetizer, we ordered the market salad, which on this day involved quinoa, micro-greens, radish, grapefruit, and a light dressing…

The lamb loin was probably my favorite item of the entire meal. The lamb was served in a cast iron with potato, broccolini, roasted garlic, onions, and a zinfandel reduction. The dish is normally plated with potato gratin, but the chef happily substituted roasted potatoes since the gratin contained dairy, which I can’t eat. There were several things that impressed me about this dish. First of all, the broccolini was cooked to perfection. This veggie can air on the bitter side if not prepared properly, but this was not the case. Secondly, the pearl onions were fantastic. Their juiciness and flavor made them a major component of the dish rather than just an accouterment. Finally, the lamb was cooked to a perfect medium rare, which allowed you to taste all of the flavors the meat had to offer…

Dinner at TART was definitely one of the best culinary experiences of the year so far. The best part about TART is that several of the items are naturally gluten free, but most of the menu can be altered to your restrictions. The staff is extremely friendly and helpful, and it’s obvious every member wants you to have the best experience possible.

FOR FULL ARTICLE: http://nobread.com/la/restaurants/tart-restaurant#toggle- id-1