Journeyman in Atwater Village was a no tipping restaurant. Price on menu is what you pay.
That all looks fantastic.
Except for serving Ăpoisses in a bowl with jam. Only in America.
Trying to decide what the perfect meal for 1 would be? Tuna, Pate & Cheese? Wine - how is there by the glass list anything interesting
1 Like
Hah! I like that the Epossises looks like an ice cream Sunday. Tacky but brilliant
1 Like
Iâm in! This looks so much like my kind of food. 
3 Likes
Wow, Iâm impressed even the lemonade looks fun and interesting
1 Like
Bottles?
My mouth is watering.
Does it make me a hypocrite because I donât want to eat veal but Iâll eat a baby chicken?.. Iâll answer that. Yes!
4 Likes
I think you can eat and drink whatever you damn well please 
2 Likes
$50 corkage FYI.
2 Likes
When I order a piece of Ăpoisses, I want to eat every last gram of it with no jam.
In American restaurants I always tell them to put any condiments on the side. Iâm just disappointed that will be necessary at Pasjoli since in many ways theyâre so French. I guess maybe cold baguette without butter would be a special order as well.
All French liqours and bier.
I ordered a Manhattan with bourbon but, of course, il nây a pas de bourbon.
They made a nice oneâŚwith French Whisky!
1 Like
Ouch at the wine markups! I get that these prices include tip but stillâŚgeez.
ie. Jean Collet Chablis is a $25 bottle and theyâre charging $22/glass. Ooof.
Next time you are down our way Epicurus has Epoisses for $7 for 250 grams. Picked up a beautiful one there two weeks ago, https://img1.wsimg.com/blobby/go/92700be0-5fa5-4e1a-9249-a64e798bb4c8/downloads/In%20Stock%20Product%20List%20-%209.20.19.pdf?ver=1569034504251
1 Like
More pics from last Thursday night with some fellow FTCâers:
Onion tart, omelette, and turbot were incredible. @aaqjr Iâd go with one or two of those for a solo meal. Save any omelette and tart leftovers for breakfast.
Table-side duck prep. Like @J_L said, itâs a 3/10 on the FOMO scale:
10 Likes
I am definitely a huge onion fan (is that weird, lol) so if itâs good Iâm down.
1 Like
It was very good
Fairley Elliot - whose writing I generally enjoy, though it can veer into some annoying places - has just written perhaps the smarmiest, most sycophantic piece I have ever read about a restaurant:
Sounds like he just slipped out of bed with Chef Beran (or someone on the service staff, or possibly a publicist, or ALL THREE), wiped his chin, and started typing this awful, fawning, fluff.
âHe is forever calm. And then, with a quick shimmy,â
ââŚa hint of exclusivity and wonderâ
ââŚenjoyed individually and in the moment as staff step tirelessly through the roomâ
ââŚ[diners] need only to enjoy the moment, nestled happily between a focused service staff attuned to their needs, and a busy sidewalk curious to taste a bit of the magic themselvesâ
Itâs like an MDMA review.
Help: I need a Zofran, STAT!
11 Likes
The wine pours, the carts change places, and Beran may duck off to check in on Dialogue, the tasting menu restaurant he still oversees in Santa Monica as well.
3 Likes