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 latest era of Pasjoli meets the moment with an energetic dining room and approachable yet inventive menu. The kitchen continues to turn out French-inflected plates that are casual enough to eat regularly but never lacking the seasonality or finesse that makes it distinctly Pasjoli.
Find seasonal riffs on classic cocktails — like the “Old Perigord,” an Old Fashioned garnished with black truffles — as well as smaller portioned tipples on the bar menu. The lineup of $15 teeny martinis and “snack-quiris” makes it possible to sample a few different drinks before reaching one’s limit.
Pasjoli’s beloved pressed duck is still available by reservation for $350 and feeds up to three diners. The celebration of canard features market lettuces dressed in a duck fat vinaigrette with crispy duck skin; roasted duck breasts served with a sauce prepared tableside using duck “juices,” cognac, and red wine; and duck leg confit with black truffle and wild mushrooms.
After a brief closure and remodel, Pasjoli has reopened with a fresh bistro menu that moves away from its prix fixe that it installed in 2024. Overall, the feeling is more casual and everyday, though still refined enough to feel like a special occasion. Pasjoli is going into its sixth year, a huge accomplishment for any restaurant let alone a place along Main Street Santa Monica. New dishes include a terrific French onion souplette, minature but mighty, and a rich burger imbued with plenty of marrow aioli. Chicken liver mousse and the pressed duck remain (though the latter requires advance booking), while shareable courses include grilled prawns, duck poutine, and roast chicken. Definitely make sure to finish with the intensely fragrant vanilla sundae topped with duck fat caramel.
Dining and Cooking