New Discoveries

When The Tar Pit opened in December, word spread quickly about Mark Peel's classics-revisited menu and smooth cocktails. But what really got us jazzed: the wine list, with every bottle priced at only $38.

The concept is the brainchild of co-owner Jay Perrin, who's worked with Peel for more than 15 years. He was inspired by Campanile's old wine menus, which were simple and small, and which strayed from the typical California Cabernet and Chardonnay offerings.

At The Tar Pit, Perrin packs his tight list with little-known boutique wines from around the globe. But so that even novice wine drinkers are comfortable ordering, the whites and reds are listed from lightest to heaviest, with simple tasting notes attached to each selection.

All of this makes selecting your bottle easy: If you know you like full-bodied, aromatic Chardonnay, the servers might guide you to the 2005 Tokaji Furmint Mandolas Oremus, an unctuous white from Hungary. If you like the delicate fruitiness of a Pinot Noir, maybe the 2007 St. Magdalener Rondell Glögglhof, a Northern Italian red, makes a nice alternative.

If you think this means all of the wines are inexpensive to begin with, think again. The 2004 Batic Pinela Vipava Valley from Slovenia is a crisp, fruit-intense white that retails for about $30, which means there's practically no markup at the restaurant.

It's a deal that tastes even sweeter when paired with Peel's crisp fried oysters and pickled deviled eggs.

The Tar Pit, 609 N. La Brea Ave., Mid-City; 323-965-1300 or tarpitbar.com