pasjoli Santa Monica Tripadvisor Reviews - pasjoli Santa Monica - Buy Reservations
Getting a Reservation at pasjoli Santa Monica for Today or Tomorrow is Easy!
Buy a verified reservation at pasjoli Santa Monica from someone who doesn't need theirs anymore.
If there is nothing that fits your schedule, you can bid on your preferred time.
We only list verified Reservations!
All listed Reservations are reviewed by our team before appearing in the calendar or being allowed to answer a bid you place. That's why AppointmentTrader comes with a included Money Back Guarantee for each transaction.
Santa Monica's Best Restaurants that are most frequently booked by customers of pasjoli Santa Monica
pasjoli Santa Monica Tripadvisor Reviews
Latest Reviews On Tripadvisor
15 Reviews
0 Replys |
Rude service - great (but overpriced) food.
One star because “0” was not an option. The service in this restaurant is non existent - the kitchen deserve more, but the service staff is ruining it. A lot of bad excuses for delay caused by other tables - even though the restaurant was far from full. The waitress was so rude - believe it’s the worst restaurant-experience I’ve ever had. The food was good - but way overpriced. A lot of room for improvement.
Be the first to ReplyStay away
STAY AWAY - we had the worst night bringing our clients from American film Market here. The food was pretty good BUT the service was outrageous - the girl who was also the manager could not care less about being present. She was rolling her eyes at us, selling us stuff she then later on didn’t have, could not come up with alternatives, was overall just looking for the “man” and not the “ball”. I strongly advise not to waste your money here - one of my worst experiences - and this is coming from a person who travels 120 days per year around the world.
Be the first to ReplyToo expensive
Nice French style bistro. Sat at the counter which is a good experience. The food was good but a bit disappointed with the cote de bouef. I was expecting a rare piece of beef but instead had a 24 hour braised beef. A tasty stew but a stew nevertheless. Very very pricey for what you get.
Be the first to Replyoutrageous
despite the required preordering of a specialty dish, the wait for the meal was unacceptable long. Altho the waitress kept apologizing, the manager kept strolling by the table without comment or attention or assurance. At our request, he finally supplied some bread as we waited. Sky-high price, considerable pretension, outrageous service. Food good but not worth the aggravation.
Be the first to ReplyExcellent food and servive
The food looks and tastes great - the service is exceptional. We tried the crab, the duck as appetizers, I totally recommend the beef ribs, it literally melts in your mouth. The halibut is also great
Be the first to ReplyExcellent food and service!
The steak au poivre was perfect. Cooked to perfection, tasty sauce with not too much pepper and mushrooms. Brilliant! The drinks were very good as well, not your typical pre-made soft drink style stuff. Really good Belgian beer. The deserts were the icing on the cake. Starters were good, but not really good. The service though was excellent and unlike most other restaurants, the price includes Service, so you can really tip for the experience and service quality, not to help the guys make their living. As a European, I appreciated the possibility to show my gratitude w/o feeling an obligation. We’ll definitely be back!
Be the first to ReplySeriously! You want me to move after spending $600 dollars?
When you spend $600 dollars for two for dinner (wine alone was $200) you don't expect your server to come to the table (which was freezing cold parklet on Main Street) after two hours when you are enjoying your Port and chocolate souffle and ask you to leave your table. Time is up. You have overstayed your welcome... Someone waiting. Please move on over to the bar. I agree with other comments here. The Managers and Servers are horrible. And also agree the duck and many dishes just too darn salty.
Be the first to ReplyNot worth it
I generally do not care to spend my energy either lauding or complaining about my consumer interactions but the regret I feel for having dined at Pasjoli has motivated me to break my silence. I often read and trust these reviews. I am shocked that my experience was so different than that of the rest of you. So I am posting to learn what tricks are available to minimize or remove negative reports. Here we go:
While the service was fine and the menu reflected gustatory talent and competence in the mechanical aspects of the kitchen, there was a lapse of professionalism which overwhelmed the entire experience. I recall my dinner at Pasjoli with regret. This regret evolved to bitterness given the hefty tab.
Intuitively, something was amiss from the early on: Pasjoli refuse to take a reservation without risking a nonrefundable ante; they are scoldingly clear we were permitted only a limited time to eat before being shooed away from the table. In retrospect, I believe this reveals their true intent: to turn the tables as many times as possible rather than to provide a dining experience commensurate with their haughty charges. Finally, on our way out they “automatically included” the gratuity as if they knew our experience would not provide a sufficient incentive.
Due to the pandemic, we were seated outside in the dark cold ocean breeze; literally in the street. Our unclothed table was bolted to the ground, not usually a clue that fine dining is about to take place. Loud crowds streamed by, egressing from the party bars down the street. Literally inches away, some took the opportunity to peer over the barrier to inspect our plates. Two fully uniformed armed policemen ambled by and took a break from their beat to spectate on our meal. If the inspiration for such public curbside dining was to minimize the potential for Covid transmissions, the execution of this style of dining has backfired.
Against this background I ordered the NY strip, cooked medium rare, recommended by our server. Here is the lapse which ruined the meal: I have never been served such an offensive piece of meat in any restaurant, Michelin starred, street vendor or anywhere in between. It was tough and gristly. The steak knife had trouble sawing the sinews in two.
As background, while in school, I worked in a butcher shop in a high end grocery. I also worked on the kitchen staff of both French and Italian style restaurants. So I am familiar with steaks; I have spent years separating half carcasses into the various cuts. I am also familiar with the shenanigans possible in a kitchen when the owner or manager is more concerned with the nightly take, or simply not present to supervise.
I am convinced the small slice of meat I was offered by Pasjoli (for $65) was not a NY strip. It did not display the flavor or musculature of a strip. The marbling and muscle fibers went the wrong way. This alleged chop contained sheathing fibers or gristle that should not be present. Finally, there are obvious flavor differences between rib eyes, sirloin, and T-bones or porterhouses. The piece of meat Pasjoli passed off as a NY strip was probably the trimming from the front end of the rack more commonly known as “chuck.” The chuck or shoulder is used for stew meat or ground into hamburger meat because of it’s tough, fibrous nature; it requires long slow cooking and the flavor of other ingredients like seasonings and vegetables to become acceptable food.
My guess is that the kitchen staff, rather than reporting they were out of NY strip, attempted to pull one over by salvaging a trimming and searing it in an attempt to camouflage it. I resent that I was placed in the uncomfortable position of deciding whether to send it back and engage in an embarrassing argument - or simply chalk it up to experience. I chose the latter.
To be kind, I initially assumed my server was unaware of this trick. On the other hand, the “foit de Poulet” was missing the heaping shaved truffle which was both the draw and the only justification for such expense. Such an obvious error could not have been accidentally missed by the server – so I must conclude he was also complicit in the steak fraud. I eventually took the mystery cut home and fed it to my dog. It required lengthy chewing before it was safe to swallow.
I choose to salvage the meal by focusing on the sides and the desert which were pleasing; the potato puree was delicious. The cholate souffle was in fact one of the best I have had. In contrast, the “quenelle et caviar” was simply a fish flavored gelatin.
My conclusion: indoors or out, Pasjoli is not a Michelin star worthy experience. In name only did it deliver its promise: not pretty.
Excellent French dining
Returning to dining out after months of worry - an absolute joy to experience fine French cooking on their outdoor patio. Our server was attentive, friendly, knowledgeable, and gave excellent suggestions. We were celebrating a special promotion and this was the perfect setting with the most wonderful food and service. Look forward to returning!
Be the first to ReplyGreat good, iffy service
Nice French bistro restaurant with great unique food. Second time was a disappointment. Being very expensive reasonable service is expected. 20 minutes for a drink. When I pointed out they need another bartender the server was aggressively rude. Our waitress disappeared and when I pointed this out I was told she was on a break, 6:45 on a Friday night !
No valet so parking was a nightmare as public lot behind was full.
They don’t allow corkage so be prepared to pay top dollar for 1/2 a glass of wine.
A fool and his money are soon parted…..
Authentic French food but w friendly service
(Pre-COVID19) Excellent excellent- believe the hype! Delicious French menu paired with friendly warm service (so in that sense it wasn’t authentic 😂😂) was exactly what we got when my boyfriend and I went, excited about having scored one of the limited presses- ducks of the night. I will admit, even as a rabid carnivore, that watching the table-side preparation made me pause. The name is very literal and a bit gruesome of a device if you think about it too much- which I didn’t. 😂 And therefore enjoyed the gravy and duck immensely.
Santa Monica isn’t close so I haven’t been taking advantage of the new COVID19 menu but once the restaurant is back in full operation, we will definitely be back!
Bienvenue to French dining
With the closing of one French restaurant and cafe after the other, Los Angeles has appeared to be a city where only pasta and sushi are enjoyed. Welcome to a new twist on fine French dining with Pasjoli.
With a nod to the past and a keen eye on current food tastes, this restaurant brings back fine French cuisine to our city.
Whether it is the crunchy French bread and home made butter (and, yes, it is worth the calories and money) or the craft cocktails (try the French 75), all is delicious and beautifully presented.
No pretensions here. No long waits for dishes to arrive. No strange combinations but new twists on new and old favorites.
The pressed duck needs usually to be ordered in advance but relax, if you forgot to pre order it, there is plenty of other dishes that you will enjoy.
Don’t forego dessert and do be adventurous. You will find it rewarding.
Wow!
What a wonderful place. The food is incredible and deserves 10 stars. The staff could be a bit more attentive, particularly for the price point. Definitely a must try!
We will be coming back.
Delicious food, excellent service , beautiful setting and quiet ambiance
Delicious food, excellent service in a beautiful setting , loved our dinner and total experience. Pressed Duck was delicious, beautifully presented and prepared , crab dish delicious, endive salad perfect preparation, potatoes with duck excellent, and the chocolate soufflé is the best I have ever had . Can’t wait to go back again and again . Los Angeles is lucky to have a restaurant if this caliber. Bravo!
Be the first to ReplyGood Food. Bad Service. Very Expensive.
I wanted this place to be better. I wanted it to be great. Unfortunately, it failed, and failed in such a sad way.
We booked ahead. Confirmed that we wanted the pressed duck. Arrived on time… and were seated in this tiny table all the way in the back. BTW, we were dressed up – evening gown, dinner jacket, etc.
We ordered cocktails and appetizers. The duck is pre-ordered and acknowledged. We also order a $160 bottle of red to be decanted.
Cocktails took a little too long to arrive (just at that point when you begin to wonder if they forgot), and the martinis were a bit watery and not as chilled as they should be, and these babies are premium priced, but we go with it.
Then, seated next to us after we ordered is a table of 5, and boy do they get the star treatment. 2 waiters and a guy in a suit take care of them. The chef stops by 5 times. Every desire is catered to. Etc. Oh, and a couple of them are in t-shirts and they all are very casually dressed.
In comparison our little table of 2 continues to be treated as an afterthought. Nice enough service when something comes, but otherwise a total sense of “you’re just punters we can take for granted, you’re not important, no this table of 5, they are important!”
Our appetizers come out: The paté en-croute was very good, and the quenelle though very small was truly excellent. Note that just these 2 appetizers are over $50 dollars. If we had stopped here, we probably would have been fine and given Pasjoli at least 4 stars.
Minutes after our appetizers come out so do the ones for the table of 5.
And then the wait begins.
The table of 5 gets their pressed duck, and we are still waiting.
They are finishing their pressed duck and the whole entourage of chef and waiters is chatting them up and we are still waiting.
We stop a waiter and ask, and are told the duck takes time.
Then comes not our pressed duck but our duck confit. It is supposed to be served AFTER the pressed duck. We point this out and they grumble and take it away, saying the duck is going to take longer.
The table of 5 with their entourage of waiters is now on their 3rd course.
We are still waiting.
We ask again about our duck and are told soon.
One and a half hours after we arrived, we are finally served our pressed duck. No apologies are made.
The chef is very nice, chats with us as he carves and presses, etc. Acknowledges that yes, the confit is traditionally served after the pressed duck. While the chef is there, he does give us his full attention. While one could quibble about the finer points of how it should be prepared, one must admit that the pressed duck is good.
Meanwhile the table of 5 is enjoying the arrival of their desserts.
As we finish our pressed duck the confit arrives, and it is cold. We’re fairly sure it’s the same plate from 45 minutes ago that has been sitting on a shelf waiting.
The table of 5 leaves.
Maybe our waitress is picking up on our annoyance, maybe the chef had a word, I don’t know, but the service gets a bit better, but the damage is done.
They ask us if we want a second $160 bottle of wine they clear the half-eaten confit. No, I don’t think so. There inability to read the table is amazing.
Originally, we were going to have both the chocolate souffle and the Mont Blanc, but we are so irritated that we don’t order the Mont Blanc and go with the souffle because we had pre-ordered it. They never even ask BTW.
Again, the food is good, a very decent souffle.
Had this dinner been $100 (not counting the wine) I would say the service is mediocre, but hey the food was great and worth it at the price. But that’s not the case. Our dinner for 2 was over $500.
Over $500
At that price, every person should be treated in such a way that they feel special.
I’ve eaten at many 1-star Michelin restaurants, a few 2-stars and once at a 3-star restaurant in Lyon. Never have I had this poor a level of service. Yes, sometimes things go wrong, but when that happens the better restaurant gives even more care to the customer. Duck is going to be late? Offer us a little something out of the kitchen while we wait, spend some time with us, ask us where we’re from, offer us a glass of bubbly on the house, whatever, but make us feel special.
And definitely don’t faun on one table and ignore the other.
While Pasjoli may qualify for a Michelin star one day based on the food, they will never get it because of their service.
Over $500 to be treated as an afterthought? I don’t think so. That’s a major fail.
I am giving them 3 stars in this review only because of the food. The chef and kitchen staff deserve this courtesy.