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