By Sandy Zimmerman
(Photos by TART and Sandy Zimmerman)
The TART Restaurant’s cuisine has been described, “If an American went to London and had an affair in France, the result would be American food with merry European influences.”
When ordering the heirloom tomato salad, I thought of the traditional large tomato salad but as with their entire menu TART Restaurant is different.
TART adds heirloom tomatoes in a rainbow of several colors to brighten the salad. The tomatoes are cubed and topped with olives, capers, watercress and roasted tomato vinaigrette. Sourdough bread is torn into pieces which are great for the sauce.
Salads are healthy and each restaurant has their own version. Executive Chef Aloise Kieffer explained, “We make a cucumber-yogurt vinaigrette dressing for our baby beets and farro (wheat) salad. This is a play on Indian raita.”
More California-style salads include the pea tendril salad with grilled peaches, Berretta cheese, breadcrumbs and truffle balsamic vinaigrette. Grilled peaches are always more exciting and truffle balsamic vinaigrette adds a touch of luxury to the salad.
Chef Aloise added, “The pea tendrils, stems and leaves are removed during harvest and are full of the favor of the peas. This combination of the ultra sweet juices of the peach are a nice balance of flavors. Berretta cheese has a lot of flavor like fresh Mozzarella cheese.”
For Southern comfort food and a Belgium delight, the Buttermilk fried chicken and waffles offer a new twist. This dish is popular day and night. The crispy chicken and soft waffle is a nice combo when topped with the ultra-sweet and zesty Tabasco-maple butter.
The Hanger steak is not the usual cut of meat. Served with grilled broccoli, fork crushed potatoes and horseradish cream, the combination was intriguing. Crushing the potatoes with a fork provided an alternative to mashed potatoes. The horseradish cream provided a flavor.
The braised mushrooms were a perfect addition to the tender Hanger steak especially with the hazelnuts and thyme. Instead of the usual selection of nuts, the hazelnuts were softer and quite tasty.
Peter Picataggio, Peter and his wife Ellen are co-owners of the Farmer’s Daughter Hotel and TART Restaurant, suggested, “What would you take on a picnic? What foods would you put in a basket? A meal should be the foods you can put in a basket. We serve traditional, rustic and modern American food smashed together.” For information, call (323)-556-2608.
The TART Restaurant is in the Farmer’s Daughter Hotel located on 115 Fairfax Avenue, Los Angeles California. www.farmersdaughterhotel.com
Award winning Sandy Zimmerman is a syndicated columnist featuring Show and Dining reviews, travel, health, spas, luxury and more. Sandy is talk show host of the Las Vegas Today Show programs and Discover the Ultimate Vacation travel specials. If you want to suggest topics for articles, for information or to ask any questions about Sandy’s articles, call (702)-731-6491. email@example.com