A MODERN AMERICAN CHOPHOUSE



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, wild and sustainable Fish, Lemon Grass Chicken, Black Mussels with Lobster Beranaise and Fennel Salt, award winning French Fries, market-fresh sides and perfect martinis.

Dinner Menu

Starters

Broils & Sautees

Braises

Jar’s Signature Pot Roast$31
Carrots, caramelized onions
Chopped Sirloin$22
Fried egg, green peppercorn sauce
Coq au Vin$25
Red wine, applewood smoked bacon, pearl onions, crimini

Sauces for Your Beef or Fish

Béarnaise, Lobster Béarnaise, Tamarind, Green Peppercorn, Creamy Horseradish, Lemon Caperberry Relish with Extra Virgin Olive Oil, Spicy Mustard and Thyme Butter

Sides

 

Additional Menus

Wine

Cocktails

Desserts

Sunday Brunch

Private Parties & Catering

PRIVATE DINING PARTIES

Jar is the perfect venue for private parties and special events including wedding receptions, birthday parties, and corporate events. The flexibility of our seating makes it possible to host parties of up to 80 people in our main dining room, while our lounge area accommodates up to 16 people in a semi-private setting. Jar may be reserved for private parties of up to 120 people for lunch, dinner, or brunch and up to 200 for hors d’oeuvres receptions.

PRIVATE LUNCHES

Let Jar host your next business meeting, conference, or special event. Jar may be reserved for private weekday lunches Monday through Friday 11 am- 3pm. We serve groups of 20-80 people and offer a prix-fixe menu tailored to your group’s needs. Advanced reservations required.

OFF-SITE CATERING PARTIES

Jar is also an ideal space for holiday parties. Reserve Jar for your next Halloween, Thanksgiving, Holiday Party, Cocktail Reception, Luncheon, Dinner Party or other festive group gathering, Jar’s full service catering and event services would love to assist you. We can accommodate parties from 10 to 1000 guests at any outside location of your choice or in the comfort of your own home. Chef Suzanne will customize and create any type of menu or theme for your events. Services include: creative menu and event planning, staffing, rentals, project management, location scouting, valet parking, floral and space design, entertainment, music and more.

TELL US ABOUT YOUR PARTY

Interested in working with Jar for a private party or catering event? Please feel free to contact us by visiting our contact page.

Who We Are

Suzanne Tracht - Executive Chef & Owner

Suzanne Tracht, chef and owner of the critically-acclaimed Jar Restaurant, was born and raised in Phoenix, Arizona. She began cooking professionally at the age of 19, when she left college for an apprenticeship under Siegbert Wendler, legendary chef at the four-star Arizona Biltmore Resort and Spa. After three years she moved to Southern California to work in the kitchen of the prestigious Hotel Bel-Air and later served as sous-chef at Noa Noa. In 1992, she became chef de cuisine at Nancy Silverton and Mark Peel’s Campanile. Four years later, she embarked on her first solo venture at executive chef at the Cal-Asian restaurant, Jozu. In its debut year, Jozu ranked number two for “L.A.’s Best New Restaurants” in Los Angeles magazine’s restaurant issue.

Suzanne Tracht, chef and owner of the critically-acclaimed Jar Restaurant, was born and raised in Phoenix, Arizona. She began cooking professionally at the age of 19, when she left college for an apprenticeship under Siegbert Wendler, legendary chef at the four-star rated Arizona Biltmore Resort and Spa. After three years she moved to Southern California to work in the kitchen of the prestigious Hotel Bel-Air and later served as sous-chef at Noa Noa. In 1992, she became chef de cuisine at Nancy Silverton and Mark Peel’s Campanile. This was a key move that placed Suzanne amongst the “who’s who” of Southern California’s most influential generation of chefs. Four years later, she embarked on her first solo venture at executive chef at the Cal-Asian restaurant, Jozu. In its debut year, Jozu ranked number two for “L.A.’s Best New Restaurants” in Los Angeles magazine’s annual restaurant issue. In 2001, she opened her modern chophouse, Jar, with her longtime chef de cuisine Preech Narkthong. Quickly, Tracht and Narkthong built a reputation for cooking cozily familiar American retro food – pot roast, steaks, pork chops, braised lamb shanks — with a modern twist. The following year she was named one of Food and Wine magazine’s Best New Chefs. Since then she has made numerous national appearances on the Today Show, Food Network and Extra. Tracht was inducted into the Fine Dining Hall of Fame by Restaurant News in May 2007. She participated in Fortune magazine’s Most Powerful Women Summit in 2003, 2005, and 2009. Tracht was honored at the 2009 Women in Food James Beard Foundation Awards gala in New York, was a featured chef at the 2010 World Equestrian Games in Kentucky, and is the featured host chef for Argentina444, a culinary expedition highlighting top chefs and wineries of Argentina. To this day, fans of “Top Chef Masters” remember Tracht’s inventively winning dish of Fried Shallot Rings with Microgreen Salad and Dr. Pepper Aioli created for a challenge that required cheftestants to create an amuse-bouche using ingredients found in a vending machine. Jar still regularly wins praise from the press, from inclusion in Pulitzer Prize winning food critic Jonathan Gold’s “Best 101 LA Restaurants” to Eater LA’s “The Best Lobster Dishes To Eat in LA Right Now.” In her review of the restaurant, Los Angeles Times restaurant critic S. Irene Virbila wrote, “Tracht’s attention to detail sets Jar apart. It’s not only good, it’s absolutely reliable. How rare is that?” Brad Johnson of Angeleno Magazine wrote, “I can’t think of anyone who makes a better pot roast than Tracht.” (On The Food Network’s “Best Thing I Ever Ate,” Chef Rocco DiSpirito seconded Johnson’s opinion by selecting Tracht’s pot roast as his all-time favorite.) In his review of Jar, Los Angeles Magazine’s Patrick Kuh remarked that Tracht might have “the most finely tuned and modern sensibility of any cook working in L.A.” and that she has “a French sense of proportion, and Italian appreciation of minimal intervention, and a Japanese awareness of modulation.” For years Jar has been among Los Angeles Magazine’s top 75 restaurants named in the magazine. In light of the success that cooking has brought her, Tracht believes in giving back to her community. In 2009 Tracht donated to SOVA, a community food and resources program of Jewish Family Service of LA, her $10,000 prize from her stint on Bravo’s show Top Chef Masters. She continues her work with SOVA and other important causes, like the Cedars-Sinai Women’s Heart Center, Inner-city Arts, and Saban Clinic. Suzanne has two children, Max and Ida.

Preech Narkthong - Chef de Cuisine

A native of Bangkok, Thailand, Preech Narkthong moved to the United States as a teenager and took his first job in 1966 in the kitchen at the then-newly opened Century Plaza Hotel. In 1983, ready to be independent, Narkthong opened his own restaurant, Marquis, which specialized in French-California cuisine and was located in the historic Wilshire District of Los Angeles. In 1996, a mutual friend introduced Narkthong to Chef Suzanne Tracht who had recently opened her first restaurant, Jozu, in West Hollywood. “It was the culinary equivalent of love-at-first-sight,” Tracht says of their initial meeting of a winning partnership that has continued for almost two decades. Together in 2001, Tracht and Narkthong opened the critically-acclaimed JAR.

Together in 2001, Tracht and Narkthong opened Jar whose critical and popular acclaim continues to mount through the culinary world. Tracht credits Narkthong for his inspiration in utilizing Asian ingredients in her contemporary American Chop House menu and introducing her to the unique sources that give her menu a signature touch. From the diverse use of products on the Jar menu as wild Short Tail Snapper and Beef Tendon to Ong Choy (Water Spinach) and Okanawa yams, Narkthong’s presence is not so much an influence as an integrated part of Tracht’s style.

Narkthong and his wife have one grown son and live in a mid-Century home in Sherman Oaks.


 

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