Jar, the highly acclaimed restaurant by Chef Suzanne Tracht, begins “Fresh from The Jar,” a new menu of dishes created each month to showcase a single ingredient. Inspired by the season and local market, Tracht will explore the variations of a culinary theme by using a single product and designing four or five original appetizer or entrée dishes that can be selected with along with signatures from Jar’s menu.

Starting Monday, January 9, 2012, Tracht focuses on oysters from the east and west including Church Points from Washington State; Wild Blues from the east coast; Kumiai from Whale’s Cove in Baja California; Kusshis and Paradise Coves from British Columbia; and Hama Hamas from Puget Sound. Jar’s January menu will offer appetizers of Chilled Oysters on the Half Shell with Black Pepper Ponzu; Oyster Stew with Celery, Baby Leeks, and Thyme Cream; Warm Oysters on the Half Shell with Chinese Black Bean; Two Chilled Oysters with Scallop Ceviche; and an Oyster Po-Boy with Spicy Fennel Slaw and Garlic Tartar Sauce. The menu will run for the entire month with each item available à la carte. Jar’s upcoming months will feature appetizer and entree improvisations on Pork in February and Wild Mushrooms in March with a continued riff of the ingredient showcased.

Jar, a modern chophouse in the heart of Los Angeles, dazzles Angelenos with the allure of Chef Suzanne Tracht’s familiar retro dishes from the American culinary repertoire, including her signature Pot Roast, Kansas City Steak, award winning French Fries, market-fresh sides and perfect martinis.  The restaurant is designed in warm and rich shades of brown, and infused with the artistry and flair of a 1940s Supper Club.  Jar is a quintessential neighborhood restaurant. It continues to attract regulars and newcomers to its ultimate living room where favorite foods can be enjoyed without pretense.

Tracht and her long-standing Chef de Cuisine Preech Narkthong have cultivated a devoted following among critics and the public since opening in 2001.  Tracht was the recipient of Food and Wine magazine’s America’s Best New Chefs 2002; Jar was named as one of Los Angeles’ top 25 restaurants by restaurant critic Patric Kuh in Los Angeles Magazine’s January 2005 issue. She was inducted into the Fine Dining Hall of Fame by Nation’s Restaurant News in May 2007.  In 2009, Suzanne was honored by the James Beard Foundation at the Women in Food Award and named 2009 Chef of the Year by Angeleno.  The Los Angeles Times magazine named Jar among the top restaurants that forged Southern California’s global reputation in August 2011.

Tracht’s recent achievements include her appearances as contestant and early challenge winner on Top Chef Masters 2009¸ featured Chef in Jamie Oliver’s Food Revolution 2011, and Celebrity Chef Judge for Hell’s Kitchen, 2011
For reservations, call:
Jar
8225 Beverly Boulevard
323.655.6566
or visit www.OpenTable.com
Visit Jar on the Web at www.thejar.com.
Follow Jar on Facebook at
http://www.facebook.com/pages/JAR-Restaurant/176213667184?ref=ts
And Twitter at @SuzanneAtTheJar