"Unlike almost every other restaurant ever, Tar & Roses has gotten better with age. It’s the sort of place that can be as casual or formal as you need it to be, with a menu that’s perfect for sharing. But in an alternate universe, we'd come here once a week with one other person and only order the whole fried snapper. It arrives with cold, springy soba noodles and a fishy dipping sauce. When you carve off a hunk of fried fish, dunk it in the sauce, and incorporate the noodles, and you'll have the singular best bite in Santa Monica." - brant cox, sylvio martins, arden shore, cathy park
"Thanks to being stuck on the 4th/5th Street off-ramp for 45 minutes, you completely missed the start of your movie at the AMC. Text your friends you’ll meet them afterward and go find a seat at the bar at Tar & Roses. This American/California/Whatever spot has been open since 2012, but is still one of the most consistently great dinner spots in the neighborhood. The menu covers a lot of ground, but whether it’s oxtail dumplings, mushrooms with soft eggs, or a strawberry ricotta crostata dessert, this is food that will easily fill the void of missing Fast And The Furious 27: We Drive Minivans Now." - brant cox
"You might think a “globally inspired” restaurant that opened in 2011 could feel tired, but not Tar & Roses. Weekends at this Santa Monica spot are crowded as ever because the food remains great. The oxtail dumplings and strawberry tostada that debuted when Obama was in office? They continue to hit, and your nervous coworker who'd otherwise be getting the roasted chicken will agree. Tar & Roses also offers fun prix-fixe suppers done family-style, including a rib roast with "traditional sides" that'll please the meat-and-potatoes folks at your table." - brant cox
"Santa Monica spot Tar & Roses isn’t running any special New Year’s Eve dinner, but they do have their regular menu and will be offering 10% off pre-orders with code FU2020. Pre-order online." - brett keating
"Tar & Roses is a fancy Santa Monica restaurant that had only limited takeout options before the pandemic, but now, they’ve gone all-in. They’ve pared down the menu to the classics that work best for takeout, like the oxtail dumplings, balsamic-glazed ribs, and a shellfish pot, and, for the first time, added pizzas to the menu. They’re Neapolitan-style, and served with toppings like confit duck with hoisin sauce, ’nduja and roasted pineapple, or fennel sausage with piquillo peppers. Available for pick-up and delivery." - brett keating