Our kitchen offers a one-of-a-kind culinary sampling that draws on local producers, seasonal crops, and a deep passion for mixing modern techniques with traditional cuisine.
Our ethos draws on the Japanese concept omakase or chef's choice. This means dishes are presented as the chef intends, and you are in good hands. Each dish is carefully planned, lovingly crafted, and meticulously presented using the best ingredients available each day.
Our staff will guide you throughout the meal, describing each dish and sometimes even advising you that a dish is best enjoyed with your hands. Our menu is constantly in flux, as ever changing as the Chef’s inspiration and the kitchen’s evolution. We’re constantly experimenting with new flavors, new projects and creations and the menu reflects that.
Food is more than just sustenance. It can satisfy in ways not only physical, but emotional as well. We encourage people to see the ingredients, preparations, and presentations of food as we do -- as art. Particularly, as something uniquely delicious and memorable.
We offer a tasting menu that changes frequently, dictated not only by the seasons, but by what is particularly inspiring to the kitchen team at that moment. There is always an emphasis on wild and indigenous ingredients. The menu reflects our commitment to constantly evolve and our reverence to the incredible product and produce found in the Pacific Northwest and is prepared entirely over our wood fire hearth.
Guests have two options for dinner; our Dotze Experience or Privat Experience. Our Dotze Experience begins as 12 seasonal courses served at our Chef’s Table (1 to 10 guests, $185 per person). Guests can opt to extend this menu to 18 courses by including the supplement, Divuit, during checkout. Our Privat Experience (2 to 4 guests, $325 per person) is our most exclusive dining experience served in a private room.
On Sundays we celebrate with Valencian paella served as part of a five course meal at $75 per person at our Chef's Table. Our private garden table (5 to 8 guests) and our private dining room table (3 to 4 guests) can be booked for $100 per person. Please note that one type of paella will be offered each Sunday. The paella cannot be modified to accommodate dietary restrictions, however the other courses can.
Beverage pairings as well as additional supplements are available.
With multiple seating times, we ask that you arrive on time. We would not want you to miss out on any part of your experience.
We welcome guests to a meal by reservation only, you may book your reservation here. Please note reservations are not refundable and cannot be rescheduled to a different date or time, however they are transferrable to other guests.
Our name is as unique, personal and irreverent as the restaurant itself. Spelled in the traditional Valencian language, Tarsan is a nod to Perfecte’s grandfather’s restaurant where he grew up. It is also meant to represent him, coming from a small village in the Valencian countryside. Jane is meant to represent Alia, who is from the city of Los Angeles. Together they make up the distinct elements of the restaurant’s allure; both rustic and detailed, a marriage of technique and artistic expression.
General Manager, Alia, started her restaurant career in the front of house before transitioning to the back, where she cooked and worked as a butcher. She has worked in such notable kitchens as MB Post and Bestia and as a butcher at Belcampo Meat Co before serving as a judge on the cooking competition show, Man vs Child. Continuing her journey of learning about food, she worked on farms, in abattoirs, cheese rooms, and bakeries in California and across Europe as well. Her food experience, combined with her studies in marine biology and zoology, shaped her interest in sustainable and humane sourcing of meats, seafood, and dairy products.
Chef Perfecte's introduction to restaurants occurred early on in his own family's wood-fire restaurant, focusing on paellas and traditional Valencian food. As an adolescent, Perfecte decided to leave the restaurant industry to pursue a new vocation. He left his village in favor of London to become a professional musician-after all he had been in a punk rock band since age 13. Eventually he returned to restaurant work because his hiatus from it rekindled his interest. Since then he has traveled around the world to work and stage in some of the best restaurants including El Bulli, Manresa, Campton Place, Manor House Hotel, Ricard Camarena, and Martín Berasategui.