Dialogue

Even fine-dining establishments are pivoting to takeout. Chef Dave Beran’s acclaimed Santa Monica tasting-menu restaurant Dialogue is offering three-course meals to-go for $35. Tonight, there’s a slow-cooked pork belly served with Italian wedding

:41pm PDT Menu options at Pasjoli and Dialogue will vary from day to day. Check the website for specific offerings and hours. Both restaurants also have wines by the bottle, with a number of pricey options if you’re looking to go big.

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and Basque cheesecake from Dialogue I swung by both of Dave Beran’s Santa Monica restaurants in one recent outing. At Pasjoli, his cooks are riffing on familiar pleasures: spicy fried chicken, burgers, baked-to-order chocolate chip cookies. Chef de

turn bronze around their edges. Layers of mornay sauce, caramelized onions, more cheese, ridiculousness. As I said in an Instagram post: I went feral on this thing. Over at Dialogue, Beran is creating three-course heat-at-home meals (a meat option and a

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truffle pot pie from Dialogue in Santa Monica. (Bill Addison / Los Angeles Times) Dialogue/Pasjoli Dave Beran has to channel his perfectionism somewhere. If he can’t be directing his energies into cerebral tasting menus, he’s shifted to fussing over deftly

only. Dialogue: 1315 3rd Street Promenade, Santa Monica, dialoguerestaurant.com; Pasjoli: 2732 Main St., Santa Monica, (424) 330-0020, pasjoli.com Felix Focaccia and pizzas from Evan Funke’s Venice trattoria reheat beautifully, and a lemony chicory

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’ riches, to see who lets a ripe peach or beefy tomato stand in its own glory while also putting their personal stamps on complex dishes. Which brings me to a recent meal at Dialogue, Dave Beran’s 18-seat, tasting-menu restaurant on the second floor of a

Gold and I both wrote admiring reviews of Dialogue in late 2017. It was heady stuff. The restaurant’s menu changes with winter, spring, summer and fall, but in the progression of 20 or so courses the meal also references the previous and forthcoming

Some of Los Angeles’ most dynamic cooking is about to become a little more accessible. James Beard Award-winning chef Dave Beran is expanding his footprint, from the tiny, Michelin-starred Dialogue, to a new, à la carte concept, Pasjoli. It opens

next week in Santa Monica. A meal at Dialogue involves tasting around 20 courses of modernist fare, painstakingly crafted for just a few guests per night, with tickets sold in advance for around $235 per person, before beverages and fees. While Chef

) 320-4023, vespertine.la. Pressed duck Pressed duck at Dialogue, a restaurant by chef Dave Beran. Christina House / Los Angeles Times One of the best things I’ve ever eaten was a pressed squab Chicago’s restaurant Next, a bloody par-roasted bird whose

Escoffier, were brought out from the kitchen. Dialogue, an ultra-seasonal new tasting-menu restaurant whose entrance could pass for a supply closet, is the current project of Dave Beran, the former chef of Next, and right in the middle of the intimate open

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Dialogue restaurant in Santa Monica. He sold whole Basque cheesecakes during the pandemic to continue providing healthcare for his staff. Now, the burnt-top, crustless cheesecakes are everywhere. "Everybody loves it and everybody seems to be making it, but

Dialogue, a new tasting-menu restaurant in Santa Monica, is the current project of Dave Beran, who was then the chef at Next, and right in the middle of the intimate open kitchen is exactly the gleaming duck press you may have hoped you would see, possibly

the only one in the city at the moment. There are no carts — Dialogue, which sits just 18 people, is about the size of a two-car garage. Beran presses his ducks behind the counter, capturing the juices that flow from the silvery spout and reducing them

Dave Beran, the chef at Santa Monica’s Dialogue and Pasjoli. In May he offered an at-home take on Pasjoli’s famed pressed duck, an elaborate affair that, at the restaurant, involves a fowl carcass being crushed tableside in a turn-of-the century gadget

making the sauce at home. The first time the meals were offered, they sold out within 20 minutes. Meanwhile, Dialogue, known for its lengthy tasting menus, has been making elevated chicken pot pies with black truffles. When Beran took them off the menu to

pasjoli (@pasjoli.sm) on Sep 10, 2019 at 8:19am PDT It’s an entirely different, more traditional pressed duck than the one that gained him fame at his other restaurant, Dialogue, the two-year-old, Michelin-starred tasting menu concept hatched in a Santa

Monica food court. “It is truly the classic version,” he saysof the Pasjoli dish. Elaborately prepared fowl aside, the warmly lit, à la carte Pasjoli is more casual than Dialogue. Just don’t expect hearty staples like steak frites, but, rather, lighter