WOW what an amazing experience. Part of me felt like I was in the movie "The Menu." All the food is amazing. Unlike the sushi omakase in the next room, seating was staggered which made this feel a bit more casual which I liked. We had a welcome drink and small bite before heading into the main room. Everything was so delicious. I would absolutely come back for a special occasion. read more

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Five stars is not enough for this restaurant. Everything was great from the foods, to the employees. A great concept with 12 courses with explanations about each presentation. An amazing place with amazing knowledgeable people. Highly recommend!!!!! read more

Pasta|Bar delivered one of the most special and memorable dining experiences I've ever had. The evening began at the front-of-house bar, which turned out to be a perfect icebreaker. We were warmly welcomed by the wife of executive chef DJ, who introduced the experience with genuine warmth and ease. That introduction included three front bar tasty bites alongside a house-infused horchata-style holiday drink, which was festive, balanced, and immediately set the tone for the night. From there, we were guided into the main dining area -- an intimate 10-seat counter, where the magic really happens. We were greeted by DJ himself, whose presence immediately grounded the experience in calm confidence and hospitality. I had written ahead of time requesting a pescatarian menu for my partner, and Pasta|Bar couldn't have been more accommodating. Not only was the request honored, but it was embraced -- the menu felt fully intentional, not adjusted or compromised in any way. What truly elevated the night was that each course was presented by the chef who prepared it, with a thoughtful explanation of technique and inspiration. That level of personal connection is rare and made every dish feel meaningful. The progression of the menu was stunning: We began with Margarita's sourdough with cultured butter, followed by two beautiful expressions of salad -- one with garlic, herbs, and ponzu, and another featuring wagyu, herbs, and ponzu. Both were precise and elegant. The kanpachi with mandarin, citron, and pomelo was bright and refreshing, a perfect transition into the pasta courses. From there, the pasta journey unfolded brilliantly: * Agnolotti with comté, onion, and rosemary * Agnolotti with oxtail, onion, and rosemary * Gnocchi with sunchoke, sourdough, and prawn * Gnocchi with sunchoke, sourdough, and ibérico * Tagliolini with miso and seaweeds * Tagliolini with gyukotsu, tongue, and seaweeds * Garganelli ruvida with porcini, madeira, and brioche Each dish built on the last, showcasing both restraint and depth. The gnocchi and garganelli ruvida in particular were absolute standouts -- technically flawless, deeply comforting, and unforgettable. The main courses continued the momentum: * Mt. Lassen trout with koginut, butternut, and wild cumin * Striped bass with apple, parsnip, and pompona * Duck magret with apple, parsnip, and pompona Every protein was cooked with precision and paired thoughtfully. Dessert was the perfect finale: * Ice cream sandwich with smoked banana, brioche, and caviar * Creamsicle pavlova with orange blossom, tonka bean, and tangerine * Macaroons The creamsicle pavlova was one of the most memorable desserts I've had -- playful, refined, and beautifully balanced. This was a deeply intimate dinner with incredibly talented chefs, and I felt genuinely overjoyed to be part of it. Pasta|Bar has held one Michelin star for five years running, and after this experience, it's abundantly clear why. Every detail -- from hospitality to technique -- is intentional and exceptional. A truly remarkable night from start to finish. read more

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Ok this is an overdue love review to pasta|bar. My favorite one star Michelin in LA is osteria but this one hits different and might be the spot I go to when I want to really spoil myself. Chef DJ is awesome, very friendly and you feel Ike. You're talking to your buddy, he waits for you at your seats after you get your first bites in the entry room. The place is in a weird strip mall but don't get fooled, you're about to receive arguably one of the best meal that you'll ever have. It's a cozy setting with only 12 seats overlooking the kitchen. The kitchen is art, everyone knows exactly where to be, it's quite , intimate and as if you're watching a painting in the works. The food is out of this world, my favorite was the wagyu tongue ramen inspired dish , but every dish was perfection. We were there in December for an early anniversary celebration but will be there again soon. read more

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Heard astounding reviews about this place, two of which were very good foodie friends of mine. Boy were they spot on. It was a bit of a drive for an Orange County native but well worth the trip. The ambiance, service, and the presentation and flavor of each dish was simply exquisite and palate happy. This is a prefixed menu from starters (predining or "pregame" as I would call it), main course, and desserts. Here's what we had from start to finish: You start off in the bar/lounge area where you are met by a host/hostess who prepares this cool herbal mocktail (rum included if desired). They use this decanter system (displayed at the bar) where the herbal tea filters from the top through a system of citrus fruits and collects at the bottom into a pot. This is then mixed with a pomegranate juice to give it a slight sweetness with choice of rum if you desire an alcoholic kick to get things started. Mocktail is just as delicious. I added the etoh which was very light so no need to worry if you're a light weight like me. 1. Starters ("pregame" warm up): then comes the three starters/hors d'oeuvres...honestly was so captivated to start I cannot remember the exact items but I'll try to explain the flavors. Egg soufflé with beluga caviar, scallop tart, and prosciutto tart with black truffle flakes on top. The third one was my favorite and I'm not even a big prosciutto fan. About 15 minutes later you are escorted into the main dining room where you can watch the kitchen drum up all of the deliciousness. 2. Margarita's sourdough: slightly larger than fist size sourdough with CULTURED butter that has a hint of herbal flavor. Very good. But please pace yourself as you have a whole meal to enjoy. They'll wrap it for you at the end if you don't want to fill yourself up from the beginning. 3. Salad: a beautiful, rainbow of colored salad with Wagyu and dressed with ponzu. The herbs are all grown in their garden (different green leaflets, tiny carrot bites, purple flower decor...). Very good and light. 4. Kanpachi: fresh Kanpachi with Aji Amarillo, peruvian black mint (herbal), and melon aguachile. Presented with a tiny floral decor that is also edible of course. Very good. 5. Mezzaluna: Mezzaluna pasta filled with fermented mango and sticky rice, with a side of Scallops (imported from Japan) and charred mango. Dressed with delicious mango hollandaise. This was my favorite!!!!!!! 6. Cavatelli: the chef infuses the pasta dough every morning with toasted black sesame seed and kimchee powder. The sauce is made of Korean ssamjang. Also served with grilled Caledonian prawns. Sooooo good. 7. Cappellette Fiore: Garleek (hybrid of garlic and leek) is melted down with butter into the pasta. Simmered with garleek infused broth. Just look at the beautiful florals (edible) from the garden. 8. Tagliatelote: tagliatelle pasta seasoned with delicious Huitlacoche (fungus that grows on corn and considered a Mexican delicacy), corn, and Cotija cheese. Believe the red is Serrano? Delicious 9. Vermillion: Vermillion rockfish with zucchini and charred daikon complimented by herbs from their garden. Flavored with Thai Vierge. 10. Duck Magret: very tender duck steak, turnip puree in the center as well as brown butter burnt turnips. Sauce is plum and lemon. Fantastic. Not a fan of duck because it tends to be gamey but this one tasted like steak. 11. Pavlova: blackberry and black currant at the bottom and lemon meringue on top. My favorite dessert. 12. Gelato: Sobacha gelato (toasted buckwheat tea) with toasted Marshmellow made with tonka bean and toasted with the charcoal. On second thought, this one was my favorite dessert! lol 13. Popsicle (lunch box): watermelon yuzu popsicle sprinkled with a plum and grapefruit powder, milk chocolate bon bon with coconut custard and pineapple filling, and caramel treat. The popsicle with the plum/grapefruit sprinkle was bomb. I need those sprinkles for the house. 14. Cocktails: Eastside terrace (Roku gin, cucumber, mint, rhubarb, and lime cocktail), mango lassi (plantarey rum, crème de banana, coconut chai tea, and honey mango), and of course Sesame Old Fashion (Nikka days. plantarey pineapple, sesame, chocolate, tobacco, and black walnut. Eastside terrace was refreshing and the old fashion is a classic and must try. Love the sesame especially and the leaf decor (took a few home). Such a memorable experience. Food was phenomenal, presentation spectacular, and the service was exceptional. Very well thought out dishes, and every detailed decor not only was aesthetically appeasing but it added a very special flavor to each dish. Please come and visit. Well worth the trip out. read more

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Something about 90s hip hop playing in the background, an intimate space, and watching a team of beautiful chefs at work that made it all come together to create such a sexy vibe. We came here to celebrate a friend's birthday, and the whole experience felt exclusive from the very start. The entrance itself is so unassuming that we actually walked past it a couple of times before realizing it was hidden behind a small gold placard and a doorbell. How fun! You're first led into a cozy little bar, where the evening kicks off with a specialty cocktail and a canapé. Once you're done, you're then escorted into the main room, where you're greeted with counter seating wrapped around the chefs, giving you a front-row view of all the action. From there, the night unfolds into a 12-course journey starting with bread and salad, moving through beautifully made pastas and protein dishes, and finishing with multiple dessert plates. Every course felt intentional and layered, like the chefs were telling a story with the meal. It was one of the most memorable dining experiences I've had. Truly a transformative experience. read more

Chef D.J. and his very friendly benevolent team of wizards Orchestrate a 12 course symphony of pure magic that will have your senses wishing the night would never end. Each dish was so perfectly crafted, it awakened a whole new palate of perception in me. There is a theatricality to this culinary event that elevates the night to a dining experience of a lifetime!! Treat yourself!!! read more

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I have eaten all over the world... and this place was my favorite of all time. you guys don't take yourself too seriously! It was so much fun! The ease. The attention to detail. The artistry! And the food!! well done y'all! read more

An absolutely divine experience with multiple courses. Note that there is no signage; just look for the door bell next to the gold plate on the second floor to be let in. It's next to the steakhouse on the second floor. We came here for my dad's birthday and had a reservation that we made beforehand. We started off in the bar with a mocktail with Green tea and pomegranate, and then were shown to our seats around the kitchen. The menu changes but we had the following: 1. Little bites of an Uni emulsion, Beignet with caviar, and Wagyu tartare tart 2. Margherita sourdough bread with house cultited butter 3. Salad - tempura corn fritter with local herbs, avocado, radish and wagyu sauce and croutons 4. Kanpachi crudo that was wrapped in banana leaf for 24 hours with three different sauces including an Agua chile gelee, and cilantro with its blossoms 5. Mezze Luna with Hokkaido scallops, sticky rice, charred mango, and Fresno chile hollandaise 6. Cavatelli pasta with prawns, kimchi, and leeks. The pasta was hand rolled in the morning. 7. Cavatelli with white asparagus topped with fried asparagus, kale kombu, and a green bean dashi. 8. Tagliatelle with chanterelle mushrooms and brown butter. It was hand rolled and infused with black truffles. 9. Trout from Mt Shasta that's been dry aged with a mousse infused with porcini and brioche in lieu of the skin, chicken reduction, and and Italian dandelion 10. they served some tea from the dish first as a teaser. The tones of rosemary and the figs were strong. There was squab with the foot, sausage made from the leg and intestines, and the breast. It's from Lancaster, only 47 miles away from the restaurant! Reminder to not eat the foot because there's a bone!! 11. pavlova with a dehydrated vanilla merengue, macerated strawberries with fig oil, and dusted with dehydrated strawberries on top. 12. Toasted marshmallow (which was caramelized by a coal) on top of Okinawa brown sugar caramel 13. Lunchbox with a mango yuzu popsicle and other chocolates plus some cookies to-go. By this point, we were stuffed but it hurt so good. Loved the total experience here, from the modern ambiance to the lovely chefs and team to the delicious, creative food. read more

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Definitely a "worth-it" Michelin star restaurant experience. I loved the separate greeting/welcome room, where we were served a delicious complimentary "welcome" cocktail. I also loved how the "dining room" is a literal bar, where we interacted/watched the chefs cook. All the cocktails were good too. I was so full after bread, 12 courses, and 3 desserts! Navigation tip: We got lost trying to find the restaurant. Pasta bar is located on the second floor. Make a left after getting off the escalator. Look for the little gold plate on the white glass window. read more

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Service top notch with amazing art like culinary experience, not your average restaurant, will be back for sure read more

Pasta Bar - Flavors are superb with layers of nuances - Italian Near Me - Los Angeles, California

The restaurant is located on the 2nd floor right next to Larsens. There's no giant sign to let you know this place is here. We actually walked past it and had to look at the address. The front door is unassuming and has a small plaque with the name of both the Pasta Bar and Sushi Bar. You have to ring the doorbell and someone will let you in. Definite Speakeasy vibes. You are then seated at in the bar area awaiting your table. If you are here for the Sushi, I believe there are 3 or 4 seating times per night. The Pasta Bar only has seating for 12, so you will need to wait until your seat clears up. While waiting, we were treated with a welcome drink and a pre-dinner treat. The drink reminded me of Xmas in a cup. The 3 pre-dinner treats were pretty good and I enjoyed the uni mousse thingy. After about 10-15 minutes, we were brought back to our seats. You are seating at a bar right in the kitchen so you get to see the action. I did notice how warm it was in there and I was sweating a little bit. The chef is has his playlist going on in the background. Mostly 90's-2000 R&B & Hip Hop. I enjoyed the playlist because that's basically my personal playlist also. I was told the menu changes seasonally, but they also make little changes depending on what ingredients were available. Including the sourdough bread, you get a total of 12 courses. Come hungry because, though the dishes are small, it will fill you up. The dishes are pretty good for the most part, but I find it weird that this is a Pasta bar, but there's only about 3 dishes that had actual pastas in it. We both did find that the dishes were a bit on the salty side. Even the cultured butter for the sourdough had salt crystals in it. I wish they backed off the salt a little bit. We added the wine pairing and were able to split the pours. This actually helped shorten the time in between dishes as we were able to interact with the sommelier and listen to his descriptions with the pairing and the wine. The service here is fantastic. Everyone is personable and very attentive. Water was filled and our wine came out in a timely manner. We actually were able to talk to the head chef and he divulged that they have a a community garden close by that they use to grow some of their ingredients. Overall, the experience was great and the experience was fantastic. read more

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If you are into gimmick or ok with 1/3 of the courses being desserts like cookies and ice creams then this is the place for you! Oh not to mention head chef DJ 's attitude. He asked me how the only protein of the night - a piece of duck breast was, and once heard me saying it was a bit tough and chewy, his only response was "nice" and turnt away. Chef DJ definitely looks like he spends all his time eating so... he should know the quality of that dish. The lady in the front is very personal and professional tho. read more

Pasta Bar - Italian Near Me - Los Angeles, California

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Since eating is your hobby, I'm always looking for new and interesting places to try. The Scratch Restaurant group has been on my list as they have both Pasta Bar & Sushi Bar. To my surprise, they're both located in the same building and have the same entrance but each concept is split up into its own dining space. I was dining solo, so I was able to make a reservation same day. It was difficult to find the entrance since it's hidden with only a small sign indicating the location. I think it might be helpful to include a bit more detailed instruction on how to find it for first timers. After ringing the doorbell, someone opened the door and asked for some info before I was led to a seat at the lounge bar. This is the waiting space for both concepts. Started off with a welcome cocktail which was made using a coffee filtration machine which was fun to watch. The wait was a bit long after reservation time due to guests taking their time. We then got some canapés to start which was well presented and fun but nothing mind blowing. Once entering the dining room/chef counter, it was definitely transformative. Very well lit and the mood was set right away. Awesome vibes and good music blasting through the speakers. Started off with their sourdough bread and butter which came out steaming hot. The salad course was surprising and fresh with clean and crisp vegetables brought together by a ponzu jus. Crudo was light and refreshing but leaned on the sweeter side. The use of huacatay and aji amarillo powder was unique and tasteful. Moving onto the hot courses, I received the mezzaluna pasta which was visually striking. The pasta matched the pattern and colors of the plate. Scallop was sweet as well as the mango sticky rice filling. Fresno hollandaise added the much needed heat and richness. Next up, the cavatelli. Hand rolled pasta which was al dente. Flavor was a bit flat. Had a smoky flavor profile with the poblano and serrano? Pork was a bit chewy. On the drier side and would have liked a saucier dish so the cavatelli could soak up the sauce. The standout of the cappelletti was the smoked mushroom dashi. Nice palate cleanser. Tagliolini was okay. The more saucy of the pastas but cream based. Most flavor coming from the truffle shaving and breadcrumbs. The final savory courses were the striped bass and squab entrees. The fish dish was the most summer tasting as it was light, bright, and use of vegetables complemented the bass. It was the first day running the squab and I thought it was good. It was my first time trying this protein and it was well cooked. The dessert courses probably were my least favorite as it wasn't super creative. All were things I've tasted before. Wine pairing was nice and service from Jennifer was on point. Service all around was outstanding and might be my favorite part of the experience. Each dish is presented by the chef/cook. It shows pride in their work and nice to interact with the talent and dedication. Shout out to the chefs (from a fellow cook) Price is very high with my check coming out to $360+. Dining at a Michelin restaurant isn't often so I don't mind splurging if it's worth it and thankfully my experience here was! I'm interested in checking out sushi bar next as I love omakase. read more

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First things first, my wife and I really had a great time. There were many elements of the evening that were special and well thought out. Some amazing dishes that really did let you know that the menu came out of the flavors home to LA. The intimate setting and performance of the kitchen was great to be a part of and really shows an honest view of the work being put in. Nothing to hide and ver exposed which I feel is a great privilege. So let's get into some of the details. Greetings into the bar was a welcoming experience. Amazing first bites and a well curated cocktail set expectations high. The bartender was an excellent host and introduction to the evening was well laid out. Dinner and Wine We opted for the upgraded dishes as well as the premium wine pairing. The dishes themselves (all 12 I believe) were very well presented with lots of spectacular elements and surprises. 12 dishes is a lot and I personally think that the progression of dishes did not flow. (Which I realize is probably an incredible difficult task given the amount of dishes trying to be served) While each dish had its very own unique flavors, the wine was very well paired. A difficult thing to do with such a wide range of flavors. However, for the price point of the premium wine selection the expectation is high on all elements. To pour your most expensive upgraded wine from a Coravin might help you save on cost , it unfortunately creates some bigger issues. 4 of my glasses had a copious amount of cork from the repeated needle punctures into the wine. A little cork is fine on occasion especially from old vintages with old corks but not this much. When I tried to remove a large piece of cork from my wine, the chef himself noticed and asked if everything was ok with the wine; I said "wine is great but there is way too much cork in it." I received an acknowledgment but nothing was done about it. The other downside to using the Coravin is that every time I was poured a wine the pour spout sprays wine with the gas release which sprayed wine on the counter as well as my hand/sleeve. These expectations for the wine are only there because of the price being asked. The upgrade caviar was a nice touch but the finely almost microplaned truffle was not tasted at all in the dish which was a disappointment. Dessert.....incredible. Some of the best tastes of the evening. I'm writing this long review not to scathe the hard working people behind this restaurant, but to hopefully give clarity on why I think there is some lackluster to the meal. At about $1,100-$1200 dollars for two guests, you place yourself among some of the highest priced restaurants in all of Los Angeles. This is import to note only because it is going to be compared to others in that price point. My expectations when it comes to dining are usually set by the price. As we go up in price there is a natural expectation that we (the dinner) are going to have an enhanced experience on all levels. So in final, I think this is a great restaurant that is doing something new and innovative. Bringing a great performance back into the fine dining experience in LA. Unfortunately, not ready to offer their crafted dinner at the current price point. Once again thank you for your time and dedication to your craft. read more

I hate to read long reviews, so I'll write a short one. 1. Read all the lower star reviews and can't say I agree. My husband was gushing over the duck, everybody was extremely friendly, and although the deserts were indeed amazing (yum, the Triple Creme Toast), the rest of the meal was outstanding. 2. Much pricier than I anticipated. Worth it? Well, glad I did it, but may not come back regularly because we walked away having paid $900 for two. 3. The wine tasting is a must. The salmonellae did an exceptional job. We didn't even go for the pricier Reserve Wine Pairing and we were thrilled. We shared the wine tasting. My husband wanted his own, but I was happy sharing - there was too much to consume otherwise. 4. I read that they played hip-hop and was worried I, a fairly stodgy guy, might not be thrilled, but it was low-key and fitting. I liked it. 5. I was also worried about having so few number of guests at the bar. Would I have to talk to people (I'm also a curmudgeon)? Would we have to talk to the Chef and staff all the time? Turns out, no more than I wanted to. It was very chill, and as I said above, they were very friendly. What a nice time. If you can spare the change for a good meal, it was among the best I've ever had and I recommend. read more

Great food, the service is fantastic and the ambience is wonderful. I really enjoy dining here. read more

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Celebrated my second birthday in a row here this past weekend, and there's a reason why Pasta Bar is my baseline standard when it comes to 1-starred Michelin restaurants. From the moment you are greeted to the moment you leave, you feel taken care of, and the overall vibes of the restaurant is just chill and a purely good time. The music is curated by Chef DJ and his playlist is full of bangers. I love that it's a more laid back feel while maintaining a level of sophistication, which is something that's rare to find in fine dining in my experience. Since my last visit, the service has been consistently stellar (Grant, the GM is awesome, all of the chefs and kitchen staff are super passionate and friendly) and the presentation of the dishes has become more elevated. It's a 12 course meal with 3 desserts so definitely come hungry. Despite feeling very full at the end, the pacing of the dishes was superb and you're never left waiting for your next course nor feeling rushed to finish your current one. Each course is also explained incredibly well but also in a manner where it's obvious the chefs are excited about the food - and I love that. We did the reserve wine pairing ($225 per person compared to the signature wine pairing at $145) but even for people like us who aren't as well-versed in wine, it was 100% worth it. The sommelier was extremely knowledgeable, friendly, and encouraged any questions we might have. All of the pairings went perfectly with the courses, and we even found a few Rieslings that we fell in love with and had to note down to have again in the future. We didn't have any cocktails, but were offered one on the house to try, and it was absolutely magical and we will definitely be having some the next time we inevitably return. read more

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Once or twice or thrice a month my husband and I like to suffer driving through LA traffic to try out new restaurants, just so we can lament on the way back what a waste of time it was. Well, not the case for Pasta Bar, it was definitely a worthwhile experience. Impeccable service, delicious tasting course, and perfect wine pairing made for a memorable evening out. Love love love how meticulous the chefs were with the arrangement on the dishes, and love that they forage from their own garden. Chef did mention that the menu was seasonal, so perhaps seasonal visits are in the book. read more

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This is the best restaurant in Los Angeles. There are broths served at this restaurant that are more delicious and fulfilling than entire meals at other similarly ranked restaurants. The service is unparalleled. Restaurant as a True Calling and as Art. read more

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Wow ! What an experience! The staff was very welcoming right off the bat. We were given a welcome cocktail and some delicious starter treats. The rest of the meal was delicious. Food, staff and ambiance were of the upmost caliber. Will be returning! read more

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We were tired of going to Japanese omakase spots, so we wanted to try something new. Pasta Bar provided that fresh experience. The food was delicious, with a lot of Asian influence and unique tastes. The chef did a great job balancing all the flavors, putting in a lot of time and effort into each dish. The presentation was beautiful. The service was top-notch, definitely one of the better well-run restaurants. I've visited many Michelin star restaurants, and this was up there. All the chefs were articulate, and the food was flavorful. The sommelier was very knowledgeable, sharing a ton of facts about the wine. Chef DJ runs a tight ship and is passionate about the food. read more

This was my first time dining at this restaurant. I have had their Sushi by Scratch experience and the owners own the Pasta Bar too so we wanted to try the pasta. Bar experience. The service was extraordinary and the experience was incredible. First, you get there 30 minutes early before your scheduled reservations. to dine with the complimentary drinks and appetizers. You then start your pasta bar e experience with 12 different items to taste and three desserts included also to taste. Each meal is prepared to perfection by the chefs and they describe the process of the ingredients and where they came from. We were the only ones inside during our tasting which was amazing I felt really important. The decor was beautifully set up with modern decor. Everything we tasted was elite with quality ingredients, fish, poultry, bread, pasta, salads, and desserts. They have a pairing of wines that got hit meal if desired. They have all the everyday basic alcoholic drinks for your liking also. Great place for an intimate gathering, date, or if you feel like being special for the day. The only thing I did not like was that they did not have the names of the food listed where you could read and remember the names of the dishes of what you had eaten and I did not like how the other reservations came in after our experience. It was a setting of 12 seats and name tags but we were by ourselves which was cool, but I would of been great to experience it with the rest of the ten people. read more

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Creative menu; amazing service; unique and interesting ambiance; looking forward to the next visit.

Truly a glorious experience. Absolutely stunning dishes, atmosphere, cocktails, and wine pairings. The service is that of a classic Michelin-winning restaurant - top notch, with an immense attention to detail. The beauty of their cuisine is something you'll remember forever. They care deeply and give time and attention to every ingredient and their combination in both flavor and appearance. When seeing small plates, many feel they will still be hungry... rest assured our entire group was completely full at the end of the meal... and then you still have dessert! Highly recommend this experience. It is expensive, but well worth it! read more

Pasta Bar - Frozen Berry Ice with a goat milk yogurt and oil. Stunning and delicious! - Italian Near Me - Los Angeles, California

SCRATCH旗下的意大利概念餐厅，每日现做面条，质地完全符合我心目中的最佳口感：软滑、弹牙、厚实、有嚼劲 虽然套餐以意大利面为主要元素，但该有的常规食材都没缺席：鞑靼牛肉、海胆、三文鱼籽、鱼子酱；还有季节性食材：新鲜牛肝菌、白芦笋、白松露 开瓶费35刀/ 750毫升（限两瓶），如此友好的价格，与其喝一套毫无新意的葡萄酒配餐，不如带一支合自己口味的酒 老旧的电梯，破败萧条的广场二楼，成排的玻璃门，从里面被遮挡得严严实实，除了一块极小的金色门牌，没有任何指示标，餐厅的入口就神神秘秘地藏在牛排馆Larsen's Steakhouse隔壁，连门铃都要摸索着才能找到，按下之后能听到隐约的声响，耐心等待门开... （第一阶段：昏暗酒吧） 【开胃鸡尾酒】 冰滴花草茶｜新鲜薄荷｜意大利柠檬酒 Canapés 从主厅出来一位厨师 边制作边介绍三道开胃零嘴 Wagyu fat washed albacore 【和牛油脂浸洗金枪鱼】 金枪鱼肉质绵密细嫩，用勺子轻轻一拨就能切断，通过咀嚼，鲜味逐渐充满口腔；草莓经过发酵后制作成酱汁，散发着淡淡的清香，整体味型以酸甜为主，非常开胃～ Kozatsu wagyu tartar 【鞑靼杂交和牛】 手切肉微酸、紧实、滑口，用黑蒜汁、黄芥末油以及柚子胡椒酱进行调味，装饰以大蒜花、姜丝和鱼子酱，和牛的鲜美搭配姜丝的辣味，好吃但没特色 Smoked pork emulsion 【乳化烟熏猪肉】 warmed kaluga caviar 加热版鱼子酱｜roasted peanut 烤花生｜pickled fig 腌渍无花果 乳化过的猪肉糊有一种酱多多的质地，浓郁且绵密，精致小勺时不时能挖出底部的些许微脆，整体偏咸口，挺有趣的体验 （第二阶段：主厅） 酒吧场景结束，继续往里走，经过一道木门，侍应生看出了我的好奇，便拉开一条小缝，展示同品牌旗下的连锁白人师傅版本Omakase：Sushi | Bar，简单介绍过后关了门，再走两三步便到达了意式餐吧 Joh. Jos. Prüm GKA Zeltinger Sonnenuhr Riesling Auslese 2020, Mosel, Germany 【普朗酒庄塞尔廷日晷园雷司令精选】 凑近一闻，突出的汽油味混合着甜美的果香窜入鼻腔，入口时舌尖的气泡感十足，虽然是精选，却没有那么甜腻，反而展现了适度而收敛的甜 回味有一点点微酸，酒体中等、饱满又不失清新，柔顺的同时还能拥有风味层次；后半程的汽油味逐渐浓郁，气泡感基本消失，甜度依旧稳定发挥 Margarita's Sourdough cultured butter 【发酵黄油酸种面包】 因为整套菜品有多种多样的酱汁，为了让食客体验碳水刮盘子的乐趣，餐厅以酸种面包作为开餐；来自德克萨斯奥斯汀分店的糕点师傅，使用发酵黄油，酸味的冲鼻程度可以和三藩的酸种一较高下... 还好吃着没感觉特别酸 表皮虽然不够脆不够香，但是光滑温柔不扎嘴，内部组织普普通通，气孔不算优秀，略显紧绷，缺少一些蓬松感；搭配的涂抹黄油真好吃！！！香浓、却不腻，软化程度刚刚好，非常顺滑，给平平无奇的欧包锦上添花 Blossom 【沙拉】 beef 牛肉｜tomato 番茄｜ponzu 柑橘酱油 Crudo 【生腌真鲷】 tai 真鲷｜pistachio 开心果｜calamansi 酸柑 对鱼生的温度非常满意，冰凉爽滑，肉质紧实弹牙、有嚼劲，筋膜感也处于可接受范围内；开心果碎的存在感很强，酱汁里也带有浓郁的紫苏和开心果香味，惊喜～ Raviolo 【圆云吞】 macadamia 夏威夷果｜pineapple 菠萝｜tom kha 南良姜椰汁汤 嗯？以菠萝块作为内馅，不禁让人联想到菠萝披萨，菠萝的酸甜，叠加蟹肉的鲜美，咸度控制得恰到好处，完美的泰式融合风味，并且有大量的青柠檬汁加持，清新而不油腻 Cavatelli 【贝壳粉】 mole 墨西哥莫利辣酱｜salsify 婆罗门参｜poblano 墨西哥波布兰诺辣椒 保留菜品，即使融合了墨西哥风味，却依旧没有记忆点，面的质地也偏软糯，缺少嚼劲 Cappelletti 【带馅小帽饺】 mushroom 牛肝菌｜dashi 出汁｜escarole 宽叶苦苣 面饺不错吃～ 但新鲜牛肝菌的品质真是极大败笔，肉质不够饱满，口感不够软脆，更别提完全体会不到的鲜味... 加倍想念三藩Quince的牛肝菌！！！ Tagliolini 【长形鸟窝鸡蛋面】 carrot 胡萝卜｜vadouvan 印法混合香料咖喱｜basil 罗勒 这道的面条熟度完美，偏硬的质地更有嚼劲；搭配鲜美的虾肉，越嚼越鲜甜，不过肉质差点意思，略带筋膜；表面撒了一些花生碎，增加脆感 Loup de Mer 【烤海鲈鱼】 porcini 牛肝菌｜brioche 布里欧修面包｜bordelaise 法式葡萄酒酱汁-波尔多牛排酱 Lamb 【烤羊肉】 black truffle 黑松露｜asparagus 芦笋｜merguez 梅格兹孜然辣味香肠 印象深刻！！！羊肉经过干式熟成发酵，肥肉的部分最为惊喜，连带着皮脂层和相接的瘦肉最好吃，占比虽大，却软糯弹牙，完全没有一丝油腻感，油脂香随着咀嚼慢慢地散发到整个口腔。无奈酱汁太咸，纯瘦肉的部分过柴，不然这会是一道我吃过最有意思的羊肉料理 Bone Marrow 【骨髓奶酱｜蛋白霜】 black currant 黑醋栗｜raspberry 覆盆子 甜品超长发挥，第一道酸甜可口，把骨髓做成了卡仕达奶酱的形态，细腻绵密，却没有骨髓的腥味；喜欢蛋白霜的质感：细腻、酥脆且不硬，只需温柔轻咬，还伴随着些许蓬松感 Gelato 【意式冰激凌】 geranium 天竺葵｜strawberry 草莓｜pink peppercorn 粉红胡椒｜amaranth 苋菜籽 层次分明，底部是吉拉朵的香甜浓郁，中层是奶油的轻盈柔软，最后撒上焦香酥脆的油炸苋菜籽，口感完胜炸米花～ 挖一大勺在嘴里慢慢融合，简直一绝！！！ Caviar 【鱼子酱饼干】 brown butter brioche 红糖布里欧修饼干｜smoked banana 烟熏香蕉 红糖布里欧修烘烤至蓬松酥脆的饼干质地，甜度适中，搭配微咸的鱼子酱，甜咸不愧为最佳拍档！！！烟熏香蕉巧妙地隐藏在其中，并没有因为香蕉本身太强烈的味道而影响整体的平衡 read more

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We splurged and had one of the best meals (if not THE BEST meal) we've ever had. Exceeded all expectations by a long shot. Outstanding culinary experience, beyond delicious food, and incredible next level service. Oh, and it's a vibe too; best music and awesome atmosphere. Thank you Pasta Bar read more

Pasta Bar - Italian Near Me - Los Angeles, California

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From the moment we walked through the door, the experience at Pasta|Bar was absolute perfection. Chef DJ and the entire team have created something truly special here. The atmosphere is the perfect balance of fun, casual, and engaging while maintaining a world class level of professionalism. We opted for the wine pairing, which was expertly curated and elevated every course. The standout for me was the Agnolotti featuring oxtail and comte. I typically do not enjoy dishes where onion is the star, but this was so elegantly executed that it became my favorite of the night. My wife's favorite was the Garganelli Ruvida. Again, it was incredibly mushroom forward, a flavor I usually avoid, yet it was so perfectly balanced I could not get enough of it. If you want a top tier culinary experience that feels like a dinner with friends who happen to be Michelin level chefs, this is it. Thank you to Chef DJ and the staff for an unforgettable evening! read more

I just love anything Scratch!! The service and the food were both amazing- the broth and truffle pasta were the two dishes that stood out to me the most. The whole crew; from Makayla(sp) and Gil in the lounge, to DJ, Austin, and Steven the kitchen crew just impecable service. Jennifer the sommelier was very knowledgeable and helpful with the wine selection. If you're looking for a "once in a blue moon" experience I definitely recommend Pasta Bar. read more

My daughter Amber wanted to take me out for a special birthday celebration and boy did she succeed. She took me to the Pasta Bar in Encino, a Michelin star restaurant. When you first enter it you would never know you were walking into an exclusive 12 seat restaurant. You have to ring the doorbell and they invite you into the bar for a cocktail and pre-dinner treats that were beautifully displayed. It was here that we met Grant the Manager who was so warm and inviting. After this we were brought into the dining area which overlooks the kitchen. I really felt like I was in a scene from the show The Bear (although there was no screaming or craziness). It was calm, professional, and the attention to detail was amazing. It is a pre-set 12 course menu and we had the wine pairing to go with it. The sommelier Drew was so knowledgeable about the wines. Every course that was brought out was beautifully described and every item looked like a work of art and the taste was out of this world. So many different textures and ingredients. The entire staff took such pride in their creations and made sure we were fully taken care of. You could see them watching to see when they could come and clear the plate and utensils and bring the next glass of wine and food course. It was really a fun atmosphere and we thoroughly enjoyed the evening. This was truly and unique and special dining experience. I can't wait to return. read more

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Psh, I mean, a Michelin starred restaurant with PASTA in its name? Count me in. How convenient that my man's birthday was around the corner and I was able to snag a reservation. This wasn't just a dinner. This was an EXPERIENCE. I love the inconspicuous entrance. It almost looked like an abandoned area of a mall that was waiting for a new store to come. You have to know where to look. Once you do figure out where the door is, then the welcome area is a full service bar where they allow you to relax, sip on a fabulous welcome drink, and wait for everyone at your dinner time to arrive. When everyone has arrived and the chefs are ready, they take everyone through the hallways to a chefs counter that looks like it came straight out of a European design catalog. The chefs are preparing everything right in front of you, there are personalized notes at your seat, the lighting scheme highlights everything that needs to be seen, and then the main event begins. There's no point in reviewing each dish because not only do they change on a regular basis, but it goes without saying that the ingredients, preparation, techniques, flavors, and presentation were masterful. Every single dish, every single bite. The chefs took turns presenting each dish. They were approachable, fun to talk to, and knew every detail inside and out. They accommodated my menu option that I selected when I made the reservation and pointed out when my dish was different. At the end, they opened another door I had no idea was there, and we went through the portal back to reality, having just been transported to another world. read more

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My husband and I had such an amazing date night here! Welcome drinks and apps were delicious, and it was so special to have dinner in such an intimate setting. Loved seeing how meticulous the team was with the creation of every dish and the experience overall. Chef DJ was a great vibe - as was his music playlist. We each did a wine pairing, and the sommelier absolutely killed it. Each pairing made sense and really complimented the dishes. It was so good we're coming back in a couple weeks :) read more

Every bite a delight to the senses, and every moment perfectly curated for an incredible experience! Chef DJ was a wonderful host for us and we had an excellent time. The flavor combinations and wine pairings were unbelievable, and the notes in the wine harmonized exceptionally with the nuanced and novel flavors in the dishes. Three couples were sat in the space, it was private and ambient, and we had a revolving door of chefs and a sommelier to guide us on a splendid tour of unique Italian and Japanese flavor combinations. We were in absolute heaven! read more

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It's definitely an awesome and unique foodie experience. Let's start with the logistics they open up reservations a month before and it's requires a $25 per person deposit which is applied to your total bill. It's definitely not a cheap dinner at $195 a person. They have timed servings for about 10 people per time slot. Once you arrive you get a welcome cocktail before the entire group is ushered through a door into the restaurant. You are then seated in an open kitchen style bar seating half circle table while the servers and chefs introduce themselves and get you ready for your dinner. Each course is beautifully created like a piece of art, placed on front of you and explained in such great detail. If you are expecting pasta after pasta dishes the name Pasta Bar will throw you off since very few dishes were pasta. Each dish is meticulously prepared and each bite had such unique flavors. They start with warm sourdough bread, 9 courses and then finish off with dessert. Each bite was heaven. Weirdly they hand you the menu at the end of the meal. They also change their menu seasonally so you should plan your return accordingly so you can try a different menu. read more

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Such a great experience! Service and atmosphere is so amazing! Recommend that you do this experience.

Took my family here to celebrate my niece's 30th birthday. This was not only a delicious Tasting menu but the presentation was fabulous. The Pasta Bar team and its Chef took the time to explain each course and their wine, champagne and speakeasy bar pre~libation is amazing too. read more

PastaBar is one of my favorite restaurants with one Michelin star! This was my first time dining at a chef's counter experience and I loved it. It was so fun how interactive it was, being able to watch the chefs create these beautiful dishes as well as ask them questions about it afterwards. Every dish was cooked perfectly and had wonderful flavors. The courses that were most memorable for me were the A5 wagyu carpaccio, crab ravioli, truffle gnocchi, iberico, and the lemon granita. The Iberico was like nothing i've had before, it was my first time trying it and it just melted right in my mouth, it was so buttery! I definitely want to come back here in the future, this was such a fun night that I will never forget! (October 2022) read more

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I won't waste my breath or your time, so I'll keep this review short n' sweet and let the pictures do the dirty work. This meal is fantastic, the staff is outstanding and their attention to detail is immaculate. I came here not loving seafood, and left seeing the power of a well-cooked, love-soaked, intentional meal. So, do I like seafood now??? Pasta Bar is worth the $$. Come hungry. read more

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For a place named Pasta Bar, pasta isn't the star of the show. To be honest, I was a little confused on what concept they were going for - Italian? Asian? Seafood-focused (given its sister restaurant Sushi Bar)? But perhaps concept doesn't matter when you should let the food speak for itself. Ultimately I felt that this menu lacked cohesion. The first course starts heavy with a salty kale salad topped with wagyu, followed by the sharp fish sauce pungency of a crudo second course. You are then introduced to the first pasta dish of the night, Dungeness crab enveloped by a sheet of pasta, which was just so-so. Then dinner proceeds with some tasty but juxtaposing courses: everything-bagel trout, spicy Calabrian ravioli, chicken with cherry sauce (fancy ketchup), and a woefully unassuming pork finale. I could pluck these menu items from different restaurant concepts. Pasta is just an accessory to the menu (except for the one truffle pasta dish that was the best one of the night). You would probably not notice nor miss it. The setting was intimate but luckily not stiff thanks to their hip hop playlist. Pacing could be improved. They talked at length about the sauce reductions that took hours to make. Yet the minute I finished the course, it would be whipped away - let me soup up the sauce with bread! Hoping this restaurant improves. read more

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Far exceeded expectations in just regard to everything we could have hoped for. This is definitely a michellin restaurant and you can tell from the intentionally to every single ingredient used, to the ambiance and culture that truly embodies a one of a kind, "fine dining", experience. Every dish was introduced and edified spectacularly, every bite for us hit the spot, every recommended beverage pairing did not miss. Shoutout to chef DJ & to his entire team. Truly felt like one happy, precisioned and inspired family. From the custom dining, to the handpicked playlist, I could write a full on paper on why we would recommend and continue to come to this place. Don't pay attention to the haters here who probably watch too much food channel and have a silver spoon up their asses. This place is quality and if you enjoy immaculate, well intentioned and thought out pieces, you won't be disappointed. Thank you again! Ps. Shoutout to Marquise for the experimental cocktail. Wifey loved it and so did I! read more

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