After a two-week closure, the acclaimed Santa Monica restaurant Pasjoli has reopened with a refreshed perspective and experience.
What began as Chef Dave Beran’s elevated homage to French cuisine has transformed into a more relaxed neighborhood bistro, reflecting both Beran’s continued evolution as a chef as well as the ever-changing dining landscape of Los Angeles.
“ The opening of Seline late last year gave me an opportunity to revisit pasjoli with fresh eyes,” says Chef and Owner Dave Beran. “While I feel there will always be a place for destination restaurants like Seline, what Los Angeles diners are looking for has changed over the years. We noticed our bar menu's popularity continued to increase and that guests preferred an à la carte experience. As we approach our sixth anniversary, it felt like the right time to refresh the restaurant, making it accessible and casual, with more craveable and less formal food.”
The updated pasjoli offers an à la carte menu available in both the bar and dining room. It now offers flexibility and encourages a more casual, convivial style of dining with more shareable starters and mains. A few favorites have kept their places, including the Cordon Bleu Chicken Wings, Burger with marrow aioli, Chicken Liver Mousse Brioche and Beran’s signature Pressed Duck. The Pressed Duck once again takes center stage, returning to its original tableside presentation on a rolling cart with up to five available each evening. These familiar dishes sit alongside an expanded menu of newly created ones, all with French-inspired comfort and a focus on seasonality.
New starters include dishes such as the French Onion Souplette, Beran’s vegetarian interpretation of the classic, which is served with large housemade croutons on the side for dipping. On the lighter side, there are three salads to choose from, including Little Gem with Comté and lemon vinaigrette, Marinated Tomatoes and Cucumbers with sherry vinaigrette, and Peach and Arugula dressed in Champagne vinaigrette. New entrées include Roast Chicken, Ratatouille Risotto, Steak Frites with sauce au poivre and Rockfish with a sweet pepper relish and pistou.
When it comes to dessert, Beran’s beloved Burnt Basque Cheesecake remains, along with new sweet treats such as the Chocolate Mousse with olive oil crème, bite-sized Lemon Meringue Profiteroles and the PJ Sundae with housemade vanilla ice cream and duck fat caramel.
The bar program, which previously offered French spirits, has expanded to a more comprehensive selection that allows the team to craft any cocktail a guest may desire, whether classic or contemporary. Additionally, Beverage Director Matthew Brodbine and Bar Manager Tom Sullivan have created new cocktails including The Countess with gin, basil, St. Germain and fennel pollen; Pam Pam with rhum, bourbon, cognac, peppercorn and clarified milk punch; and Ambassadeurs with green chartreuse, housemade falernum, absinthe, pineapple and coconut.
A standout feature of the new beverage program is the choose-your-own-adventure cocktail card, designed to let guests select preferred ingredients and allowing the bar team to create a bespoke cocktail.
The space itself has also been transformed, beginning with a brighter, turquoise exterior to welcome guests. Inside, the bar area has expanded to include window seating with views of bustling Main Street and new tables in the dining room. With the return of the tableside duck press, the large table in front of the kitchen has been removed to allow guests a full view into the cooking process. The greenery from the ceiling and soft, gently shifting lighting create pockets of mood, some cozy and dim, others more vibrant and lively. The overall effect is warm and intimate, like being tucked into a favorite neighborhood spot.
Pasjoli is located at 2732 Main St, Santa Monica, CA 90405 and is open for dinner from 5 p.m. nightly.