dave beran

A cross-section of LA-area chefs catch us up on how they're managing during this crisis:  Industry veterans Mary Sue Milliken & Susan Feniger of Border Grill, Socalo, and other restaurants check-in from their respective homes to share how they're keeping in touch with their teams, staying fit, and what they're cooking for themselves and their families; Santa Monica's Dave Beran of Dialogue and Pasjoli explains his democratic approach to staffing and take-away plans during a pandemic; and Nyesha Arrington describes the surreal experience of watching the industry suffer while between restaurants herself.

Our great thanks to S.Pellegrino for making these special reports possible.

Please check out our restaurant support organization of the day: Independent Restaurant Coalition. Sign up for their updates and give generously, if you can.

LINKS

Andrew Talks to Chefs official website

Andrew's obit for Gotham Bar and Grill (mentioned on today's show)

Border Grill

Socalo

Dialogue

Pasjoli

Nyesha Arrington

THINGS YOU SHOULD KNOW:

Andrew is a writer by trade. If you'd like to support him, there's no better way than by purchasing his most recent book, The Dish: The Lives and Labor Behind One Plate of Food (October 2023), about all the key people (in the restaurant, on farms, in delivery trucks, etc.) whose stories and work come together in a single restaurant dish.

We'd love if you followed us on Instagram. 

Please also follow Andrew's real-time journal of the travel, research, writing, and production of/for his next book The Opening (working title), which will track four restaurants in different parts of the U.S. from inception to launch.

For Andrew's writing, dining, and personal adventures, follow along at his personal feed.

Thank you for listening—please don't hesitate to reach out with any feedback and/or suggestions!

Fritto Misto will be moving to a new location, adding a bar, larger kitchen and bringing over some original items to the new location. 

Pasjoli is the new restaurant on Main Street, serving up an elevated neighborhood French bistro menu where the food.

Kappo Osen is a new tatami style dining spot in Downtown Santa Monica. 

Blake interviews Brennon Dixon who shares his reasons why he joined the Daily Press, what his background as a reporter included and what kinds of stories we can expect from him. 

Dave Beran’s our guest for this entire episode. He burst onto the national culinary scene as the Executive Chef of Grant Achatz’s high-flying, concept and genre-bending Chicago restaurant, Next. His work at Next’s stoves earned him all kinds of accolades--including a James Beard Award--so it was a bit of a surprise in 2016 when Dave announced he was leaving for Los Angeles. The following year he opened his first-ever restaurant, Dialogue. The 18-seat tasting menu restaurant lives in a former food court along Santa Monica’s tourist-drenched Third Street Promenade. It’s certainly unconventional, and it’s also been an instant hit, garnering a devoted following and a Michelin star. Continuing to cut his own path, Dave’s next venture is Pasjoli, a restaurant devoted to French gastronomy.

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As he readies his new restaurant Pasjoli for a fall debut, Dave Beran--who's already enjoying great success in Santa Monica, California, at Dialogue--takes us back through his life and career, from his formative days in Upstate New York and Michigan, to his early kitchen years at Alinea and Next (he served as chef de cuisine at both) to his decision to migrate to the West Coast. A far-ranging conversation about education, creativity, and finding one's professional home and wheelhouse.

Visit the official Andrew Talks to Chefs website to explore past episodes, join our mailing list, leave a voicemail or comment, and keep up with Andrew's blog.

Here's a thought: If you like what you hear, please tell your chef-fascinated friends, subscribe to Andrew Talks to Chefs (it's free) on Apple Podcasts, Spotify, or Stitcher, follow us on your favorite social media platforms @ChefPodcast, and/or rate or review us on Apple's Podcast store. Thanks for listening!

Andrew Talks To Chefs is powered by Simplecast.

THINGS YOU SHOULD KNOW:

Andrew is a writer by trade. If you'd like to support him, there's no better way than by purchasing his most recent book, The Dish: The Lives and Labor Behind One Plate of Food (October 2023), about all the key people (in the restaurant, on farms, in delivery trucks, etc.) whose stories and work come together in a single restaurant dish.

We'd love if you followed us on Instagram. 

Please also follow Andrew's real-time journal of the travel, research, writing, and production of/for his next book The Opening (working title), which will track four restaurants in different parts of the U.S. from inception to launch.

For Andrew's writing, dining, and personal adventures, follow along at his personal feed.

Thank you for listening—please don't hesitate to reach out with any feedback and/or suggestions!