At Tar & Roses, the journey is more cleverly curated than at many other restaurants traversing the same path. The meats and cheeses are better sourced (don't miss the chorizo, its fat slick and coated in smoky/sweet Spanish paprika); the snacks, more playful. If chicken oysters-on-a-stick sounds like a silly gimmick, it's a silly gimmick that works — the chicken's most tender orb of flesh highly spiced with Moroccan-type spices and served with a tamarind-heavy sauce. Three cubes of deep-fried pork belly make up the pork chicharron kebabs, the crisped fat set on skewers along with grilled figs and sweet spheres of onion. Bone marrow is presented as it should be — with salt, grilled sourdough bread and very little fanfare.