"Chef Dave Beran's Pasjoli in Santa Monica has shifted its culinary approach several times during its six-year life. The French bistro debuted in 2019 with an a la carte menu of elegant plates before pivoting to takeout fare and Basque-style cheesecakes to weather the pandemic storm. In more recent years, the restaurant stayed nimble by experimenting with large-format mains, low-key pre-fixe menus, and bar-only bites - learning with each iteration what makes the neighborhood tick."
"The menu - full of molten cheeses, creamy sauces, and jolts of acid - has been designed to pique the brain's pleasure center. Cordon bleu chicken wings bring together the joys of mozzarella sticks, hot wings, and Southern-style fried chicken in one dish; slather the electric buffalo sauce served alongside onto every bite."
Pasjoli opened in 2019 as a French bistro and adapted through multiple iterations, shifting to takeout and Basque-style cheesecakes during the pandemic, then experimenting with large-format mains, pre-fixe menus, and bar bites. The current era features an energetic dining room and an approachable yet inventive menu focused on seasonality and finesse. Dishes emphasize molten cheeses, creamy sauces, and bright acids, with highlights including cordon bleu chicken wings, prosciutto-and-trout-roe "eggs on eggs," a dry-aged ribeye-and-tenderloin bar burger finished with bone marrow aioli, and a PJ sundae with duck-fat caramel. A cocktail program offers seasonal riffs and bar-sized tipples.
Read at Eater LA
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