IMG_3155On Sundays jump into the swimming pool at the Farmers Daughter Hotel with your clothes and shoes on after you enjoy a farm-to-table brunch, and management will take 50% off your bill. This is one of the new perks at Tart during brunch.

After working on the redesign of Tart at the Farmers Daughter Hotel on Fairfax, Peter and Ellen Picataggio started renovating the hotel rooms. The decor in both the hotel and restaurant is upscale farm-theme filled with colorful art.

What used to be a kitchy farm theme hotel has turned into an upscale gentleman’s ranch with four star service. After a multi-million dollar renovation. Each room overs an art box on the wall painted by local artists offering their vision or interpretation of farm life in Los IMG_3159Angeles. Ellen is passionate about supporting local artists and displaying their beautiful creations throughout the restaurant and hotel.

They also hired a new chef and management team. Their Executive Chef Keith Shutta has been running the kitchen for about six months. He works closely with John Monaco, the Director of Food and Beverage and Michael Spencer, the General Manager of the property.

Before cooking at Tart, Shutta worked in the kitchens of Shutters on the Beach, Hotel Casa del Mar, Patina Restaurant Group and Montage Hotels and Resorts.

IMG_3153Shutta amped up the menu offering new seasonal farm-fresh plates, instead of the smaller plates by the prior chef. He also really likes to make pickles and offers a jar of pickled vegetables on the menu that are crisp and crunchy, not soggy. They pair nicely with a creative or classic cocktail while looking over the intriguing menu.

His Brussels Sprouts are made with with chili vinaigrette, lime crème and a sunny-side egg on top. It’s comfort food with a zing. Another popular dish are his fried pig ears served hot-wing style with with tabasco, grilled lime, celery and ranch dressing.

Two plates worthy of sharing with friends are the crispy chicken legs cooked slowly for three to four hours, confit-style. They are crisped with a spicy Tennessee whiskey sauce.

Also, the buttermilk fried chicken and waffles are doused with a tabasco-maple butter sauce. The chicken is marinated in buttermilk, cayenne, paprika, garlic and onion powder beforeDSC_0859 sprinkled with sea salt. It’s really good.

Come for Sunday brunch and sip orange punch from their signature Punch bowl or have a few bottomless mimosas or Bloody Mary’s until 4 p.m. Once you feel brave enough, jump into the pool next to the restaurant. A staff member will give you a towel and knight you a Pool Warrior. You may want to bring a change of clothes to brunch and wear shoes that you don’t mind getting soaked.

The outdoor dining area or porch is an inviting area to chill with friends. If you stay late, drink a little too much, or too tired to drive home, go into the lobby after 11:30 p.m. and request a Sleep It Off Barn Rate. It’s 50% off the regular room rate and a IMG_3154lot less than a ticket, accident or DUI.

As a guest at the hotel, there is free wi-fi, free caramels in the business center, glasses of sweet tea and free barbecue potato chips during the day before a whiskey tasting at 5 p.m. Also, be sure to get a free chocolate chip cookie in the cookie jar.

Check out the artisan clothes, jewelry, ties and gifts hand picked by the owner in the lobby gift shop.

Once you experience Tart for the first time, you will want to come back to the farm often.

Open from 7 a.m. to 12 a.m. from 115 S Fairfax Ave. (323)556-2608.

Parts of this article appeared in the 2015 Beverly Press Summer Dining & Entertainment Guide.

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