Pasjoli

Stories about Pasjoli

Review: Pasjoli marks a return to grand French dining in L.A.

Bill Addison • Los Angeles Times • December 12, 2019

traceable roots: Seafood quenelle, sauce Meunière, steak tartare (lots of steak tartare) and billowing soufflés are back to claim a place in the spotlight. Bartender Ornella Ashcraft prepares a cocktail at Pasjoli. (Mariah Tauger / Los Angeles Times) Dave

Beran’s Pasjoli opened in Santa Monica in September. He puts forth a shrewd hybrid: the costly temple of high gastronomy presented as design-forward bistro. The dishes I ticked off above are present; so are a glittering caviar service, a trembling onion

Pasjoli   

How to make the best rice pudding (inspired by Pasjoli!)

Jenn Harris • Los Angeles Times • May 8, 2020

Dave Beran’s French restaurant Pasjoli in Santa Monica serves drive-across-town rice pudding. It is luscious, with a silky whipped cream folded around the kernels of rice. It sings with vanilla. There’s just a hint of cinnamon. Beran’s pudding is

when I set out to replicate Pasjoli’s rice pudding at home, I knew I’d finish it with a restaurant-worthy amount of whipped cream. I didn’t know which variety of rice Beran uses so I tried Arborio, Calrose and basmati before settling on sushi rice

Take-Out Tip of the Day: 3-Course Meals To-Go at Dialogue

Hailey Eber • Los Angeles Magazine • March 25, 2020

soup and a vegetarian option with roasted cauliflower Milanese and a caramelized onion and pumpkin seed soup. Both meals include a slice of burnt Basque cheesecake for dessert. At Beran’s other restaurant, the French charmer Pasjoli—one of our favorite

, from Valrhone chocolate chip cookies ($3) to sweet buns ($6). You can also order a whole Basque cheesecake for $65, and all proceeds go toward healthcare for staff. View this post on Instagram A post shared by pasjoli (@pasjoli.sm) on Mar 21, 2020 at 1

Dialogue    Pasjoli   

L.A. special occasion takeout and delivery recommendations

Bill Addison • Los Angeles Times • April 15, 2020

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

smirched, near-molten Basque cheesecake. Two miles away, the team at Beran’s Pasjoli (led by chef de cuisine Matthew Kim) funnel their restlessness into French-influenced menus that can change three times in a week; cassoulet with apple-fennel salad and

Auburn    Bavel    Bestia    Bon Temps    Broken Spanish    The Brothers Sushi    Cassia    Crustacean    Dialogue    Pasjoli    Felix    n/naka    Shunji    Vaca    Vespertine   

Best L.A. takeout for coronavirus quarantine, per our critic

Bill Addison • Los Angeles Times • March 24, 2020

runs four locations (other outlets are in Pasadena, Hacienda Heights and Diamond Bar) but only the Rowland Heights original is currently operating. Pickup only. 19255 Colima Road, Rowland Heights, (626) 965-1348, cluck2go.com Grilled cheese from Pasjoli

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

Kobee Factory    Cluck2Go    Pasjoli    Dialogue    Iki Ramen    Dulan's on Crenshaw    Hail Mary Pizza    Porridge + Puffs   

Where to get Passover takeout and delivery in L.A.

Jenn Harris • Los Angeles Times • April 2, 2020

, www.thejar.com Pasjoli (Santa Monica) Dave Beran’s French restaurant is preparing a full Passover dinner April 8 and 9. The menu is $70 per person and includes Flannery Farms brisket, haricot verts, potato kugel, chicken soup, flourless chocolate cake and coconut

Akasha    APL    Birdie G's    Huckleberry    Jar    Pasjoli    Slab   

Newsletter: Newer restaurants we hated to leave off the 101

Bill Addison • Los Angeles Times • December 14, 2019

.). Rice pudding with caramelized pineapple at Pasjoli in Santa Monica. (Mariah Tauger / Los Angeles Times) Another restaurant that missed consideration because of when it opened: Pasjoli in Santa Monica, which I reviewed this week. Dave Beran serves his

Spoon & Pork    Pasjoli    Ama·cita    Shin Sushi    Baroo Canteen   

L.A.’s 15 best dishes of 2019

Bill Addison, Patricia Escárcega • Los Angeles Times • December 26, 2019

from the vegetable case) at Yang’s Kitchen in Alhambra. (Mel Melcon / Los Angeles Times) Foie de poulet à la Strasbourgeoise, Pasjoli At his second Santa Monica restaurant, Dave Beran trains his brainpower on reengineered French classics that straddle

. I applaud all of these transmigrations, but I’m most obsessed with Pasjoli’s chicken liver. It’s Beran’s counteroffensive on the California foie gras ban: He fattens chicken livers with butter, spikes them with Madeira, rolls them in the method of

Colapasta    Kra Z Kai's BBQ    La Diosa de los Moles    Nightshade    Spoon & Pork    Tacos y Birria La Unica    Bulgarini Gelateria    Tacos 1986    Yang's Kitchen    Spoon By H 7158 Beverly Blvd, Los Angeles    Pasjoli    Porridge + Puffs    Bon Temps    Hayato    Fiona   

L.A.’s 10 Best New Restaurants of 2019

Hailey Eber • Los Angeles Magazine • December 17, 2019

Monica’s main street; that rare place where they suggest you order your own entree and not share everything. »Inside tip: The duck must be ordered in advance, and only ten or so are prepared per night. Pasjoli, 2732 Main St., Santa Monica | $$$ From the

: Elisabeth Caren; Bar Restaurant: Corina Marie Howell; Birdie G’s: Elisabeth Caren; Bon Temps: Kyle David Moreno; Dear Johns: Jakob Layman; Nightshade: Frank Wonho Lee; Pasjoli: Kyle David Moreno; Yang’s: Jennifer Chong; Yours Truly: Elisabeth Caren

Angler    Atrium    Bar Restaurant    Birdie G's    Bon Temps    Dear John's    Nightshade    Pasjoli    Yang's Kitchen    Yours Truly   

In the Waning Days of the Shutdown, L.A. Takeout Has Gotten Elaborate

Hailey Eber • Los Angeles Magazine • June 19, 2020

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