Yeah, I actually like this menu and more likely to pay a first visit, TBH (I liked the way the bar menu looked but wanted a more variety, and this seems provides it).
Not everything needs to be innovative or an event. 
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Agreed, Iām way more likely to take the family here after a day at the beach now. Hopefully all of this simpler food is equally well executed.
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Seems like Pasjoli is now a good training ground for young cooks too. A template to build on, practice and execute classics. That stuffs important too.
The new crop needs to learn somewhere, kinda like the answer to āyou canāt find good cooksā
I remember an Andrew Talks to Chefs (?) interview where Beran talked about really having to practice at and learn cooking, not being a natural at it in anyway
Something like, grill cook called out and sous said to Dave: youāre running grill tonight. I wonāt step in and help you, but Iāll stand by, watch over and wonāt let you fail.
Plus maybe simpler these days to have an approachable spot and a high end spot rather than a high end and a higher end
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Fully agree. I expect the dishes will be well executed but the menu bores the crap out of me. And itās not that itās a simpler neighborhood restaurantā¦plenty of restaurants like that in LA with appealing menus.
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If I try to read the tea leaves in what theyāve been saying: the audience of people who liked Pasjoli 1.0 for their interesting dishes and would go out of their way for it was not big enough/did not return frequently enough. Conversely their audience of regulars who would come frequently for their food, at the price point they had, in the location they were at, etc. was also not big enough.
I feel like 2.0 is deliberately focusing on building a neighborhood audience that will visit more frequently and hopefully provide a more steady stream of business, at the expense of people like those of us on FTC. I hope they are successful, I think itās tough in that area because they are on the higher end of pricing to match higher food costs and staffing for better execution. IMO the question is will the quality feel like itās worth it to the audience they hope to attract?
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I agree and understand the factors that led to this and itās probably a smart biz decision and the only way the restaurant will have any longevity. But I can also be sad a place with good dishes that I went out of my way for is now a run of the mill looking bistro - Iām sure Iāll go when Iām in the neighborhood
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I think in this case the reverse psychology works on me.
These days there are too many menu items with overly ornate descriptions. I expect that Dave Beranās reputation will hold up with these menu items in terms of sourcing, prep, and and technique in general. So, count me in as āintriguedāā¦
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The bar burger remains one of my favorites in town and the prawns in cognac and Sungold tomatoes were very good. The fried maitake is likely to prove a sleeper hit once people try it. I am curious, but a bit skeptical, about the duck poutine, but will order it at some point. More looking forward to trying the cordon bleu wings, though.
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Is there still no tipping? If so the prices are very competitive. If not, they seem very average for first-rate food
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Most recently it has been mandatory service charge on top of the menu price. Sadly their service included pricing did not last long. I wouldnāt expect them to go back in their new menu, but donāt know for sure.
I donāt remember seeing a tip line on the bill last time I was there, maybe it was the service charge and no additional tip needed but after the cocktails and wine I canāt be certain
A May 31 Yelp report says that the $350 pressed duck included five courses:
- choux pastry filled with gruyere, prosciutto,and an egg yolk
- salad with fried duck skin and duck fat vinaigrette
- duck leg config with cherry bread pudding
- the pressed duck proper with cassoulet-like tarbais beans with lardons
- apple tart with duck fat caramel
The Opentable page says thatās for two. If this is all accurate, $175 a head for a blowout duck feast is not a bad deal.
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Is the duck actually good, though? I saw some mixed reviews on it.
The sauce is insanely good.
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Very good. The duck bread pudding is great, Also, I was told that they are returning to doing the duck press at table-side.
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so that looks like a full dinner rather than just pressed duck - I guess not unreasonable for $350 total.
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It always (if not for a long time) came with all those things and was still 175-185. Said for 2 but weāve split with 4 normally. So, itās still the same for twice the price now.
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When I had it in 2021 the pressed duck came with two sides: a salad of market lettuces and crispy duck skin, and duck leg bread pudding.
Iām actually down to try this with a group of 4. No way my wife and I can plow through this whole meal. Based on the current resy page it looks like itās a per table charge. Iām not sure how the sides situation would work here. Would it only be sides for 2 or for 4? Also not sure if gratuity is included, which could easily drive this north of 400.
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