PreferDine: The Tar Pit

Things are moving fast at PreferDine, deals are selling out within hours, and the next fabulous feast is already up on the site!

This time around, we're getting you into Hollywood's new classic supper club, The Tar Pit, which opened late last year across the street from Chef Mark Peel's other famed Hollywood restaurant, Campanile. In case you're not familiar with it, you can read my LA Confidential review of it from the fall, but I've also concocted a whole new write-up for PreferDine.

I'm not sure if I love the cocktail list and food menu of updated American classics, or Tracy Beckmann's gorgeous interior design, but either way, a dinner out at The Tar Pit is definitely a quintessential L.A. experience. You've only got about two days to capitalize on this deal and purchase it from PreferDine, otherwise you'll have a while to wait before we bring it to you again!

Sign up for it here, and if you want to see my piece about the restaurant, check out the text below.


The Tar Pit
609 North La Brea Avenue
Los Angeles, CA 90036
(323) 965-1300

We all have a certain picture of ourselves in our mind. When we’re out on the town, we like to think of ourselves as a perfectly coiffed, pomaded, tanned, and gentlemanly 21st-century version of Hollywood’s classic leading man, Cary Grant. It’s about time we had a fit setting to match our grand pretensions. That venue arrived last year in the form of Chef Mark Peel’s latest venture, The Tar Pit on La Brea. Its plush leather booths, Art Deco metal screens, crystal chandeliers, and small bandstand create the perfect background for an Old Hollywood night out on the town. As does its menu of updated American classics like Steak Diane with green peppercorn, sautéed mushrooms, Cognac lemon, butter, parsley and Madeira; Chicken à la King with egg noodle, morels and peas; pickled deviled eggs with shaved prosciutto; and fried oysters with remoulade and crisp ginger. Don’t just enjoy the food though—not when there are such novel twists on classic cocktails with fanciful names like the Lavender Lady with gin, lemon, Cointreau and lavender bitters; the Fields of Gold with bourbon, lemon, honey, orange juice and orange flower water; and the Daisy de Martinique with Rhum Agricole, lime, cane sugar and green Chartreuse. Cary Grant would have knocked back a couple of them before the appetizers even arrived…


  • The glamorous décor of The Tar Pit is based on a supper club called The Dump from a 1936 screwball comedy starring Carole Lombard titled, My Man Godfrey.

  • Co-partner and General Manager Jay Perrin began working in the restaurant industry when he was 14 years old as a dishwasher in his native Lake Mary, Florida. Since then, he’s worked at Pinot Bistro, Patina, La Cachette Bistro, and Campanile (he was originally a waiter there in 1992), where he has been General Manager since 2004, and Wine Director since 2009.

  • Everyone buzzes about the Tar Pit’s potent potables, but there’s a lot to be said about the international wine list Perrin has assembled. All the bottles, from artisanal, boutique wineries around the world, are priced at just $38 to encourage guests to try something new.