Pasjoli is an acclaimed French bistro from chef-owner Dave Beran, known for its refined take on classic French cuisine. Located in Santa Monica, California, Pasjoli has garnered critical praise for its exceptional technique, high-quality ingredients, and innovative approach to traditional bistro fare.

The heart of Pasjoli

Since opening in 2019, Pasjoli has evolved into one of Los Angeles’ premier French dining destinations, known for its rigorous technique, refined flavors, and understated elegance. While rooted in the traditions of French cuisine, the restaurant is distinctly shaped by Beran’s meticulous approach to ingredient selection and seasonality.

The menu at Pasjoli changes regularly, balancing classic French preparations with an inventive, ingredient-forward perspective. Among its standout offerings is the Canard à la Presse, a theatrical dish that honors the famed Parisian tradition of pressing a whole duck tableside to extract its rich, complex flavors. Other dishes showcase Pasjoli’s dedication to French culinary fundamentals, including ravioli with fromage blanc and maitake mushrooms, shrimp & lobster with lobster velouté, and Parisian gnocchi with escargot and sauce Bordelaise.

Complementing the food is a carefully curated wine list, highlighting French producers alongside a selection of standout California wines. The restaurant's intimate setting—a warm, softly lit dining room with open-kitchen views—offers an atmosphere both sophisticated and inviting.

At Pasjoli, Beran continues to reinterpret French bistro cuisine with precision, creativity, and a dedication to quality ingredients. Whether through its intricate sauces, delicate textures, or thoughtfully composed dishes, Pasjoli remains a testament to the beauty of French cooking in a modern context.

The Chef

Dave Beran is an acclaimed chef known for his meticulous approach to storytelling through food. As the chef-owner of Pasjoli and Seline in Santa Monica, he continues to evolve fine dining with a deep focus on seasonality, technique, and personal narrative.

Beran first made his mark at Alinea, the groundbreaking Chicago restaurant where he trained under Grant Achatz. He later became the opening chef of Next, Achatz’s shape-shifting tasting menu concept, where he created and executed 15 distinct menus, including Paris 1906, Tour of Thailand, The Hunt, Vegan, and Kaiseki. His work at Alinea contributed to its high rankings on The World’s 50 Best Restaurants list and earned him the 2014 James Beard Award for Best Chef: Great Lakes as well as recognition as a Food & Wine Best New Chef.

After a decade with the Alinea Group, Beran moved to Los Angeles to explore his own culinary vision. In 2017, he opened Dialogue, an intimate tasting menu restaurant that quickly gained critical acclaim, including a Michelin star. Known for its deeply personal approach to fine dining, Dialogue was a playground for Beran’s experimental, narrative-driven cuisine. Despite its success, the restaurant closed in 2020 due to the Covid-19 pandemic.

In 2019, Beran opened Pasjoli, a refined French bistro inspired by his time cooking Escoffier-style cuisine at Next. The restaurant quickly became a standout in LA’s dining scene, earning a Michelin star and praise for its meticulous technique and elegant execution of French classics.

In 2024, Beran expanded his vision with Seline, a tasting menu restaurant that draws on his Midwestern roots and personal food philosophy. Designed to evoke the warmth and intimacy of a home kitchen, Seline offers a dining experience that blends precise technique with nostalgic storytelling, redefining fine dining in Los Angeles.

Beran’s philosophy is centered on creating food that reflects a sense of place, time, and personal history. His approach—meticulously refining dishes while preserving their emotional and cultural significance—has cemented his status as one of the most influential chefs of his generation.

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