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Eater LA (Free subscription) | 11/24/2009
He appeared on season one of Top Chef Masters, recently released a cookbook, now chef Mark Peel is about to add non-speakeasy as his second property venture. Below he discusses The Tar Pit's new projected opening date, how he...
Grub Street - New York Magazine's Food and Restaurant Blog (Free subscription) | 11/13/2009
from Grub Street Los Angeles It looks like Mark Peel and Jay Perrin's throwback cocktail bar The Tar Pit is soon to start muddling in Hollywood, with an opening planned for late November. Los Angeles has photos of the space and lets us know that bar duties are being put in very good hands. Audrey Saunders, "the godmother of the New York cocktail scene" and founder of Manhattan's...
Eater LA (Free subscription) | 11/11/2009
The cocktail revolution is moving west. Sasha Petraske opened The Varnish earlier this year with Eric Alperin and Cedd Moses, now another top NYC mixologist Audrey Saunders owner of Pegu Club has paired up with Mark Peel to open the...
Diner's journal by Frank Bruni (Free subscription) | 11/10/2009
A new watering hole, the Tar Pit, is scheduled to open in December on LaBrea Avenue, with food from Mark Peel of Campanile and drinks from Audrey Saunders of Pegu Club.
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Serious Eats (Free subscription) | 11/24/2009
A few week's back we shared Mark Peel's recipe for Mashed Potatoes, Finally Revealed, a cream and butter-laden preparation that is the key to the smoothest restaurant caliber mashed potatoes. It turned out to be one of the the most...
Daily Dish (Free subscription) | 11/19/2009
... his own restaurant. What are you going to do for season 7? Cast a divorced couple? (I nominate Mark Peel and Nancy Silverton. Now that would be good television!) They've got exorbitant prizes, like a $30,000 chunk of change that was given to Kevin for winning the Bocuse challenge. And even that was a two-fer, giving us the shock-factor of simple Southern cuisine winning a classic...
Eater LA (Free subscription) | 11/13/2009
· Get your cougar cock/tail at RH Andaz. [Grub Street LA] · El Sereno's Xocolatl Coffeehouse fosters community. [Food GPS] · Eating along the new Metro Gold Line. [Daily Dish] · Inside the Tar Pit with Chef Mark Peel. [LAMag]...
Daily Dish (Free subscription) | 11/13/2009
Now that New York bartender extraordinaire Audrey Saunders of Pegu Club has teamed with Mark Peel and Jay Perrin of Campanile to open the Tar Pit, what's in store? Cocktail flights, food-and-drink pairings, Sunday brunch, housemade sodas and more. And...
Serious Eats (Free subscription) | 11/11/2009
"Secret passwords and exclusive policies be damned." [Photograph: Robyn Lee] In yesterday's Diner's Journal, Pete Wells writes that Pegu Club co-owner and bartender extraordinaire Audrey Saunders is opening a new place, the Tar Pit, with chef Mark Peel in Los Angeles next month. With this move, Saunders—one of the most talented and influential bartenders in the ongoing...
Eater (Free subscription) | 11/10/2009
... that Audrey Saunders of Pegu Club is opening a bar/supper club in LA called The Tar Pit with chef Mark Peel : "Ms. Saunders is developing the drinks with Chad Solomon and Christy Pope, who are also partners in the bar, along with Mr. Peel and the general manager of his restaurant Campanile, Jay Perrin. Mr. Peel will be the chef, putting his imprimatur on supper club...
Serious Eats (Free subscription) | 11/06/2009
After a week of labor-intensive recipes from New Classic Family Dinners by Mark Peel, I was ready for something that required a little less work. I had originally picked up some trout to make Peel's take on matelote, a fish...
Serious Eats (Free subscription) | 11/04/2009
The following recipe is from the November 4 edition of our weekly recipe newsletter. To receive this newsletter in your inbox, sign up here! The recipes in New Classic Family Dinners by Mark Peel are, at their heart, restaurant recipes...
Serious Eats (Free subscription) | 11/02/2009
"This is a cookbook that makes you want to cook." Even the best restaurants can have a hard time filling their tables on Monday nights. Some places use this slow night as a welcome day of rest for their staff, but some see it as an opportunity to try something a little different. A little over ten years ago Mark Peel decided to scrap the modern Italian menu that he served nightly...
Eater SF (Free subscription) | 11/05/2009
Behind the bar at Tosca. [Photo: Flickr/noinput] · What's Michael Pollan Been up to Lately? [SE] · Oakland's Peerless Coffee Still a Hit [Chron] · Cookbooks: Mark Peel and Thomas Keller Both Do Homecooking [LAT] · Oakland Gets a...
Serious Eats (Free subscription) | 11/02/2009
... dishes. It was an absolute revelation when I saw this recipe for Giant Tuna or Salmon Tartare in Mark Peel's New Classic Family Dinners. Reading through the recipe I realized that while tartare is an elegant dish requiring the best-quality fish, it's one that can easily be made at home. Aside from a fair amount of dicing the fish into precise cubes, this recipe couldn't be more simple....
