A New Slice of TART: Restaurant Revamps with Chef Josh Pebbles

Executive Chef Makes His Mark on Los Angeles' Essential Restaurant with New Menu

. February 07, 2017

LOS ANGELES - T ART Restaurant announces the arrival of Executive Chef Josh Pebbles to lead the restaurant's updated direction and launch new menus of upscale, contemporary American food. Connected to The Farmer's Daughter Hotel, TART has established itself as a firm favorite in the Los Angeles culinary scene and is a familiar destination for poolside brunch. From Owners Peter and Ellen Picataggio, the restaurant's change of direction comes from a reimagining of back to basics with Chef Pebbles tasked to concentrate on the ethos the restaurant was built upon: approachable, thoughtfully crafted food and drink, with relaxed yet engaging service. Peter Picataggio says, “Chef Pebbles has all of the attributes TART needs to become a destination for brunch and dinner. His extensive background working in family owned and operated restaurants, experience cooking abroad, and well-balanced approach to flavor and ingredients, make him the perfect fit to reshape our culinary program.”

Joining the team from his most recent post as Co-owner and Executive Chef of the former Borrone MarketBar in Menlo Park, California, Chef Pebbles grew up in the San Francisco Bay Area, and post studying Business Management at Menlo College in Atherton, California, broadened his cooking knowledge by attending the Culinary Institute of America at Greystone in St. Helena, California. Expanding his experience, he spent two long durations in Italy, where he mastered the art of hand-rolling pasta, Italian cuisine, whole animal butchery and salumi. Absorbing his learning and applying it to his first kitchen at Cafe Borrone in Menlo Park, California, Chef Pebbles later opened a sister restaurant, Borrone MarketBar. Overseeing menu development and all culinary aspects for both The Farmer's Daughter Hotel and TART, Chef Pebbles shares his insight on what he brings to the role. “The way I look at food is that it should be an experience, not just something that fills you up when you're hungry. I'm excited to be in Los Angeles and to bring my cooking to TART, taking the restaurant to a new level, and help create a memorable guest experience through food.”

Advancing the menu at TART, Chef Pebbles provides his take on modern American cuisine, incorporating his culinary skill and offering a wide mix of vegetables, pastas, seafood, and proteins. New items include shared plates such as Burrata with Yam Puree with Bruleed Pear, Crispy Leeks and Grilled Brioche ; Crispy Fried Brussels Sprouts with Chili Vinaigrette, Lime Crème and a Sunny-Side Egg; Stuffed Squid with House Sausage, Pomodoro and Arugula ; and Pate de Campagne , a Country Style Pork Pate with Cornichons, Dijon, and Grilled Brioche . Main dishes include Olive Oil Poached Black Cod with Celery Root Puree, Glazed Baby Leeks, and Crispy Collard Greens; House Made Pumpkin Ravioli with Brown Butter, Sage, and Parmigiano Reggiano ; Squid Ink Spaghetti with Prawns, Romesco, Arugula Pesto and Serrano Peppers ; and Grilled Lamb Loin with Potatoes Gratin, Broccolini, Roasted Garlic, Pearl Onion Argodolce and a Zinfandel Sauce . To top it off, desserts include Peanut Butter Semifreddo with Chocolate Macaron, Fudge Sauce and Cocoa Cola Hazelnut Praline ; and Bombolini with Italian Doughnut, Sugar Coated and Filled with Chantilly Cream . Chef Pebbles plans to change the brunch offerings to fall in line with TART's new direction, revamp the happy hour menu with a strong variety of bites, and create a banquet menu for private corporate events and functions.

Owner Ellen Picataggio teamed up with BAM Design Lab Co-Founder Annie May and Barbie Palomino to create the cozy, neighborhood feel of a European bistro at TART. A welcoming environment with custom made furnishings, artwork commissioned by local artists, and unexpected elements of fun and flair, TART comfortably accommodates approximately 65 guests. Market lights strung on the patio and a brick fireplace bring an element of warmth and comfort to the outdoor dining space. Indoor seating includes high top tables with leather booths lining the walls and bar seating. Black and white abstract artwork by Ronald Santos - vintage art finds from Los Angeles' Melrose and Rose Bowl flea markets - hang on a gallery wall. Not to be missed are updates to the restrooms by artist Katie Bright, which are each a unique work of art: custom wallpaper that blends storytelling with subtle motifs and a vintage-style peep show box Bright designed in collaboration with Last Night's Party and Annie May, containing a short video as a fun touch for guests to discover.

TART Restaurant is adjoining to The Farmer's Daughter Hotel, located at 115 S Fairfax Ave. Los Angeles, Calif. 90036. The restaurant is open Sunday - Thursday from 7:00 a.m. to 10:00 p.m. and Friday - Saturday from 7:00 a.m. - 11:00 p.m. For more information, please visit www.tartrestaurant.com or call 323.556.2608. Follow along on Instagram and Facebook: @tartrestaurant.

ABOUT TART RESTAURANT: Connected to The Farmer's Daughter Hotel, TART Restaurant brings modern American cuisine to the heart of Los Angeles' Beverly Grove district. With indoor and outdoor seating, TART offers the cozy, neighborhood feel of a European bistro, designed by Owner Ellen Picataggio along with BAM Design Lab Co-Founders Annie May and Barbie Palomino. Serving brunch and dinner, seven days a week, the restaurant is spearheaded by Executive Chef Josh Pebbles and offers culinary creations such as Pate De Campagne, Crab Cakes, Stuffed Squid, Grilled Lamb Lion, Squid Ink Spaghetti and Beef Two Ways.

Media Contact:

Kevinie Woo
T: 3102705675
E: kevinie@breadandbutterpr.com

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