Did not get a certificate or serial number.
I was thinking of this one, coquelet farci:
Peony: Tonight’s meal at Pasjoli was interesting. The chef was creative with the tomato—yellowtail salad and the scallop mousse. The duck breast and jus worked really together and tasted rich and flavorful. With respect to the accompanying salad with duck skin and bread pudding with duck confit, they did not taste as good as the duck breast. I think it is a nice restaurant with good food and atmosphere, but for some reason I don’t feel a special connection to it or much desire to return.
Warrior: Tonight was our first time trying Pasjoli. I was satisfied but underwhelmed. On the positive side, I did enjoy the duck breast in Bordelaise sauce. I also liked the side salad with crispy duck skin. But I wasn’t impressed by anything else. I felt the reconstructed tomato stuffed with yellowtail tartare was merely gimmicky. The flavors were nothing special. I thought the “scallop mousse” with beurre blanc was bland and boring and that whipping the scallops into a fishball-like dumpling diminished rather than enhanced their texture and flavor. Overall, I enjoyed this meal, but I didn’t think it was on par with meals we’ve had recently at Republique and Bicyclette.
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I too had my premiere experience at Pasjoli around the time you did - and was hoping to be knocked out, but instead, more of a slip to the canvas. The duck was good, but a little chewy. I much prefer the duck a la presse at Melisse. (I had it at Tour d’Argent, but that was decades ago and my memory was delicious but I’ve covered a lot of ground since then). At the top of this thread was a string of mouth-watering images that held a lot of promise - I wish I remembered to give that another look before my visit. (I also found Bicyclette a more enjoyable experience). My favorite part of the meal was the caviar service - though the blinis were a bit thick (thinner ones don’t compete with the taste of the little eggs and accoutrements) but still quite enjoyable - it was the creme fraiche with smoked sturgeon that jacked up the flavor and made those little assemblies extremely enjoyable. I will likely go back soon, sit at the counter - and do a repeat of that opener.
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How often do they serve that? I can’t find anything about it using Google.
It’s currently the penultimate protein dish in their tasting menu. CITRIN — Citrin and Mélisse
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Pictures been sitting in my phone for over a month so this is late but better than never? I don’t have French much so take this with a grain of salt. Really enjoyed my meal!
App 1 - Betteraves et carottes (golden beets, thumbelina carrots, pistachio pesto, fromage blanc)
App 2 - Seriole et orange (raw yellowtail, cara cara & blood oranges, fennel, pickled fresno, monterey seaweed)
App 3 - Crepe de crabe (marinated blue crab, herbed crepe, onion soubise, roasted scallions)
My friend and I both liked the beet salad the most. I preferred the yellowtail over the crab crepe whereas my friend was reversed.
Entree 1 - Loup de mer et fenouil (sea bass, fennel, celery, arugula salad, glazed gennel, lobster veloute)
Entree 2 - Pithivier de la terre (potato, perigord truffle, caramelized onion baked in pastry, mushroom au poivre)
Both entrees were quite good. The pithivier was the vegetarian option and I believe that might have been replaced now unfortunately.
Desserts:
Souffle au chocolat (chocolate souffle, vanilla ice cream, chocolate sauce)
Riz au lait (rice pudding, rum roasted pineapple, pecans, spice caramel)
The souffle was good but… oh man that rice pudding!!! 
Loved this so much! Smooth rice pudding, sweet pineapple, and then the crunch of the pecan at the bottom adding some great texture.
Overall, great time! Special mention for the great service too! Our server actually noticed that my friend was left handed and changed the utensils orientation. Apparently this was quite rare in my friend’s experience. Definitely want to go again and try the pressed duck some time!
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[Starting June 8th]
Pasjoli’s 10-course tasting menu draws on French and California influences as well as Chef Dave Beran and team’s past experiences utilizing modern technique. Every course will be brought to your table by the culinary team allowing you to interact directly with our chefs when each dish is served. All dietary restrictions kindly declined. Please email info@pasjoli.com with any serious food allergies.
The dégustation menu is available through a prepaid reservation only. We have limited availablity on Thursday, Friday, & Saturday evenings and accept reservations 30 days in advance. Please email info@pasjoli.com to be placed on a waitlist.
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$195 is a great price in these heady times!
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was actually thinking the same! nowadays so many places are just launching tasting menus at like 275
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Eater coverage with more details Pasjoli’s Fancy French Tasting Menu Adds to LA’s Fine Dining Scene - Eater LA
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Was not aware of this dumb controversy until now, but apparently some famous TikTokker whose schtick is to order the most expensive item at every restaurant went to Pasjoli and ordered the pressed duck and the most expensive bottle of wine. In his TikTok review, he gave the duck a 5/10 and seemed to dislike the wine. Beran outed his ass by revealing that he let the duck sit for 20 minutes before touching it, and he canceled the most expensive bottle of wine right after ordering it and got a $26 glass instead. I feel dumber for knowing about this trash.
LA Times article with the deets:
TikTok video in question:
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Our duck was still delicious 20 minutes after serving.
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Just say “no” to TikTok… 
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I’m not on TikTok. I learned about this from the LA Times article which linked directly to the video.
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That’s exciting! Got to get in early while it’s still under 300 lol
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End of summer is a long way off, I don’t think I’ve seen many places open on-time in LA. I hope they are an exception. I liked Dialogue even more than the short lived tasting menu at Pasjoli. Seems like this will lean even harder into the concept. My favorite moments were sitting at the bar and hearing Dave Beran and his team talk passionately about what went into the dishes and their intent behind it. They were really telling a story across the whole meal in a way that I haven’t seen from many places
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Few and far between, that’s for sure. Agreed that Dialogue was great. I’m excited to check this out - I’ll give it at least a month or two to iron out any kinks, but like @aaqjr said, not too much longer than that so I get in before the inevitable price hike 
Although, having no servers, or rather the chefs double duty-ing as servers, will definitely help the restaurant run a lean operation.
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PJ & Friends collabs bistro dinners in March and April, now live on Opentable…
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