after-dinner grilled cheese - cheddar cheese, gruyère cheese, sauce mornay, caramelized onions
thanks @butteredwaffles
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My kinda’ meal! I wonder if you can ask for extra broth? 
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#CheesePullGlory
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Fried chicken last night. Biscuits, gravy, leek/corn mixture, and broccolini. Butter cake dessert. Saved the grilled cheese and the salad for today
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That’s cool!
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gjusta x pasgjoli #covid15
@TheCookie
smoked brisket, baguette, au jus, olive oil
Still no fucking prime rib so had to settle for the brisket @A5KOBE, @Chowseeker1999
market salad with sherry vinaigrette
coq au vin, classic mashed potatoes
chocolate mousse with cookie crumble and whipped cream
bananas foster custard
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Sathia’s Cambodian Dinner
Everything was delicious. Salad was a nice mix of sour and a little bit of spice. Beef warmed up nicely and stayed tender. Rice if you have a steamer I would suggest rehearing that way, in the oven you end up with some harder pieces at the bottom of the container. The flavor of the egg roll was excellent, however not crispy enough with reheating. Next time I would probably take it out of the container and place directly on a rack.
Dessert was excellent - only one problem - not enough of it! 
Pickup experience great. Dedicated parking up front and staff came out, asked my name, and got my bag out.
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https://www.instagram.com/p/CBBpIkzjat1/
“For every $50 donated to a Black Lives Matter related cause during the month of June, you may enter your name into a drawing for a chance to win a private dinner for you and five friends, hosted by Chef @dcberan on the patio at @pasjoli.sm . There is no limit on the number of entries.”
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7/16
$95 prix fixe menu only
https://www.instagram.com/p/CB3jIreDe6V/?hl=en
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Lots from Chef Beran in here–albeit nothing groundbreaking:
https://www.washingtonpost.com/food/2021/02/16/dining-out-pandemic-changes/
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PSA: short rib and mushroom pot pie available this Sunday.
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“Beran closed his other restaurant, Dialogue - a plan already in the works -”
What does that mean? Seemed like a decision forced by the pandemic.
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Already in the works by that point in the pandemic timeline, I think.
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My understanding is that it was always intended as an intermediate step toward a larger version of the restaurant in another location–sort of a test of concept and a way to acclimate to the differences between L.A and Chicago.
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One of my favorite parts of the meal was the way the sommelier said “Napa Valley” as if it was Chernobyl.
concombre et radis
a salad of marinated cucumber, watermelon radish, & strawberry with olive oil jam
I still don’t know what “olive oil jam” is.
demi baguette
house-cultured butter
gratin de fenouil
gratin of wild fennel & melted leek, white wine béchamel, gruyère breadcrumbs
Really good, really, really rich. The kind of old-school French dish I never get except in France or at home.
chicken? stuffed with … chicken? - not on the menu any more, lost the detailed description - might be the coquelet farci @PorkyBelly posted about last year
asperges gribiche
blanched asparagus, sauce of hard-boiled egg, lemon, & caper
One minor quibble, the gribiche was a bit coarse for the skinny asparagus, kind of hard to put together a balanced bite.
halibut beurre blanc
pan-roasted halibut, roasted market greens, pine nut, white wine & yuzu butter sauce
canard à la Rouennaise à la presse (Escoffier 3476)
for two guests, roasted duck breast, salad of market lettuces and crispy duck skin, duck leg bread pudding, sauce of roasted duck juices with cognac and red wine
I was disappointed that they didn’t press the duck tableside (apparently prohibited by pandemic protocols), and since we were sitting in the very nice converted parking space area we couldn’t see into the kitchen, but it was still a fantastic dish. Perfectly cooked breast, incredible sauce. The duck leg bread pudding was insane.
We ordered way too much for four. Would have been better off without the chicken or halibut, but we’d never been there before and wanted to try things.
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poussin farci et champagne - young chicken, artichoke, sun gold tomato, & patty pan squash ragoût, champagne jus
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what duck serial number are they on now?
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