Support for LAist comes from
We Explain L.A.
Stay Connected

Share This

This is an archival story that predates current editorial management.

This archival content was written, edited, and published prior to LAist's acquisition by its current owner, Southern California Public Radio ("SCPR"). Content, such as language choice and subject matter, in archival articles therefore may not align with SCPR's current editorial standards. To learn more about those standards and why we make this distinction, please click here.

Food

Tam O'Shanter Hires New Chef After Last Ranted Against Foie Gras-Hater

Before you read more...
Dear reader, we're asking you to help us keep local news available for all. Your financial support keeps our stories free to read, instead of hidden behind paywalls. We believe when reliable local reporting is widely available, the entire community benefits. Thank you for investing in your neighborhood.

The new chef will add modern twists to the old school restaurant's menu, but chances are he'll avoid the touchy subject of foie gras for now.

We haven't heard much from Atwater Village's Tam O'Shanter since their earlier this year when its executive chef Mark Kalenderian left after an online rant where he threatened to turn the bones of ananti-foie gras advocate into stock. Looking to put the messy incident in the past, the circa 1922 restaurant has brought a new leader into the kitchen, and he's adding some new dishes to the classic menu, according to Los Angeles Magazine.

Juan Escamilla, the Tam's new chef, will freshen up the menu with seasonal and pretty trendy, yet delicious offerings like porchetta, avocado toast and Scottish salmon with butternut squash puree. Escamilla will rotate 4 or 5 special menu items like these on a weekly basis, and there will even be, gasp, kale and other locally grown veggies at the old, dyed-in-the-wool Scottish pub. But, fear not, you'll still be able to get classics like the signature Toad in the Hole, prime rib and creamed spinach.

And while there will be rotating specials on the menu like roasted bone marrow—non-human, we trust—there's no word if foie gras is completely off-limits. But, we suspect we won't be seeing it there any time soon.

Support for LAist comes from

Before taking up at the Tam, Escamilla previously worked at Pasadena's Union, Beverly Hills' Bouchon and Electric City Butcher in Santa Ana.

The Tam O'Shanter is located at 2980 Los Feliz Boulevard, Atwater Village, 90039 (323) 664-0228