Chicken pot and truffle pot pies now available @paranoidgarliclover
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Done! Thanks for the heads up! I checked a few hrs ago, and they hadn’t put the specials up.
Been eating a lot of homebaked cookies recently, so I gotta get the party pants out… 
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F*ck, that was delicious. The chicken pot pie and beef wellington are examples of how good butter and exceptional seasoning make the world go round.
Pics of the beef wellington (since we’ve all seen the chicken pot pie and cheesecake).
When we unpacked the food, I was kind of disappointed. “Gee, it looks kind of small. I thought some poster(s) had said that one order is enough for 2 people. And that cheesecake looks TINY. Why isn’t it oozing, like other people’s?”
I forget that our oven stinks, so, even after heating per the directions, the centers of both entrees were barely warm. It doesn’t matter that much, though, b/c the brilliance shines through. The crust is SO tender and buttery. The meat was not overcooked, and I can only imagine how much more delicious it would’ve been had it been heated through properly. It’s like the best homecooking. Sauces were excellent, as well (and def did NOT taste like homecooking).
The vegetables themselves were meh, but the salad vinaigrette and the seasoning of the broccoli were really good.
The portions are small, but the food really is rich enough that one entree would be enough for 2 people.
Had a bite of the cheesecake (too full to eat more right now). The taste is fine (I mean, how else is sugar, cream, and cream cheese going to taste?), but it’s the texture that puts it over the top. My center was not custardy, and I’m fine w/ that (not a huge custard fan). It’s rich w/o being overly thick, and the texture is just sublime.
Good stuff.
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Nice pics @paranoidgarliclover!!
My oven is shit too and even after raising the temp and leaving it in a few minutes more the dough was a little spongy but I didn’t care that was so damn good.
I finished most of the sauce as it was heating spooning it out of the pan so ate the Wellington mixed up with the veggies and salad and a little bit of sauce.
A Marsanne/Roussanne blend that paired well once it came to temp.
Holy hell was the cheesecake delicious. The Oooozzzzee!!!
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Nabbed a Wellington dinner as well.
The short rib Wellington was precisely crafted with its execution better than most Wellingtons I have had straight from the kitchen to the dining room. Quite impressive for take out. The buttery, shatteringly crisp crust stood out. I could eat the crust with the accompanying sauce and be perfectly satisfied with the dish. Like others have stated, the cook time was not the most accurate as I heated per the instructions and add 3 minutes with added convection temperature and the short rib was still a bit room temperature in the middle. The intermuscular fat was still solid at the thickness part instead of the unctuous tenderness you get at a higher temperature. Perhaps a different protein would have resulted in a warmer core as cooked short ribs tend to be quite dense.
The broccoli was outstanding and chef really nailed it. The edges of the florets got crispy during the roasting.
Burnt to Basque perfection. Silky smooth with a borderline liquid center makes for a truly exceptional eating experience.
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Ordered a slice of cheesecake with a side of beef short rib wellington #covid15
dialogue X harry’s berries X pudwill
Still the best fucking cheesecake I’ve ever had @TheCookie, @Chowseeker1999, @attran99, @NYCtoLA, @ebethsdad.
So oozy when I listened closely I could hear this
Loved the vinaigrette salad dressing
After reading about @paranoidgarliclover, @butteredwaffles, and @A5KOBE’s temperature woes, I let my wellington rest at room temperature before putting it in the oven for about 15 minutes but it was still just warm in the middle. The broccoli, crust and sauce came out perfectly, just wish i cooked it longer and rendered the fat a bit more. i think 20 minutes would be just right. Still really good though.
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Glad you didn’t have to eat it in your car!
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If only I could pick up earlier in the day. Being in the city late afternoon/early evening is harder for me. Looks so amazing! And my whole cheesecake never got that Epoisses-y.
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I know. I was on the Westside early today and every place I’ve been reading about and wanting to try was closed for the day or opened in the evening. I really should have planned that better. But I did manage to get a few goodies from somewhere else…
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same here, i’m guessing those first batches of whole cheesecakes from pasjoli weren’t as calibrated as the ones baked at dialogue.
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new side available next week for your slice of basque cheesecake: beef cheek curry from next
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My god Beran is killing the fine dining take out game. Sir if you are reading this, I’m sure there is a future profitable business model in here somewhere.
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burnt basque cheesecake #covid15
Can’t get enough of this fucking cheesecake @TheCookie, @Chowseeker1999, @attran99, @butteredwaffles, @A5KOBE, @chewchow, @ebethsdad
One positive about dining at home is you can eat dessert first so you’ll have room for second dessert.
beef cheek panang curry, jasmine rice x 4
This dish is a course from the thai menu at next in Chicago when chef dave was the ec there. I was fortunate enough to attend and this beef cheek was as good as I remember–fatty, tender and delicious. The curry was a bit salty, but not a problem when eating with lots of rice.
second dessert
zhengyalov hatz baklava, thanks @NYCtoLA
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Wow! 
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and here it is…
We had two slices with the Dialogue course tonight. Contemplating letting the whole cake sit in the fridge to firm it up a little and then finishing in the oven before serving - didn’t really feel any contrasting textures which would be nice.
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Mother’s Day Special - Steak Oscar
PEPPERCORN CRUSTED STEAK TENDERLOIN
BUTTER-POACHED CRAB
ROASTED BROCCOLINI
MARKET GREENS SALAD
OLIVE AND ROSEMARY FOCACCIA
LEMON TART
Pork Shoulder “Puttanesca”
SPICED TOMATO SAUCE WITH CAPERS, OLIVES, AND PAPPARDELLE
MARKET GREENS AND GRAIN SALAD
BURNT BASQUE CHEESECAKE
The spread:
The finish:
Tasty and decent QPR. The pork shoulder was fall-apart tender while not being homogeneous, and the pappardelle was perfectly al dente surviving the car ride handily. Fat on fat on fat on protein is always a winner (steak oscar). The lemon tart was delightful - though in the heat the filling softened and could’ve spent a few hours in the fridge. Quite a bit of food for three - one of the puttanescas with a shoulder and some scraps will make for a great lunch for two tomorrow.
Would definitely go back for their rotating menu.
Service was excellent - very friendly by phone and in-person on pick-up. Completely (person-to-person) touchless.
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Loved it.
Loved prepping it (well, really just boiling it) in the vacuum sealed/sous vide type bag. You are right - great pasta and inhomogeneous meat. Adding the capers and olives after the boiling process is also “going the extra mile” for us: otherwise it would all be a mushy mess.
Tried the black truffle/fried chicken pot pie (couldn’t resist seeing @PorkyBelly’s post here: Dialogue - Santa Monica - #72 by PorkyBelly).
Excellent service again with the touchless pick-up. QPR not quite as astounding as the pork shoulder + puttanesca, but reasonable and a delicious main nonetheless. Fork-tender chicken and a perfect crust.
The chocolate sheet cake was a disappointment both in comparison to the other two previous desserts tried (burnt Basque cheesecake and lemon tart) and in isolation.
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