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How to End a Conversation Without Being a Jerk | Hot 101 9

How to End a Conversation Without Being a Jerk | Hot 101 9
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The new dining reality: Shorter menus, quicker meals » Borneo Bulletin Online

The new dining reality: Shorter menus, quicker meals » Borneo Bulletin Online
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The Day - The new dining reality: Shorter menus, quicker meals - and ugly-delicious dishes

The new dining reality: Shorter menus, quicker meals - and ugly-delicious dishes The meal kit at Pasjoli in Santa Monica, Calif.: Clockwise from top left: roasted cabbage and apples; melted leeks with hazelnut vinaigrette; buckwheat crepe with mushrooms and bean ragout; and pain perdu. (Jenna Schoenefeld for The Washington Post) Published February 21. 2021 12:01AM  Tom Sietsema, The Washington Post Get the weekly rundown Email Submit Let s walk down memory lane and inhale the joys of Pasjoli, the Santa Monica restaurant introduced by chef Dave Beran in 2019. The stars of the show included a whole pressed duck, delivered atop a teak trolley, and a chocolate souffle graced with fresh vanilla bean ice cream.

The Day - The new dining reality: Shorter menus, quicker meals - and ugly-delicious dishes

The Day - The new dining reality: Shorter menus, quicker meals - and ugly-delicious dishes
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The new dining reality: Shorter menus, quicker meals - and ugly-delicious dishes

The new dining reality: Shorter menus, quicker meals - and ugly-delicious dishes Tom Sietsema, The Washington Post Feb. 16, 2021 FacebookTwitterEmail The meal kit at Pasjoli in Santa Monica, Calif.: Clockwise from top left: roasted cabbage and apples; melted leeks with hazelnut vinaigrette; buckwheat crepe with mushrooms and bean ragout; and pain perdu.Photo by Jenna Schoenefeld for The Washington Post. Let s walk down memory lane and inhale the joys of Pasjoli, the Santa Monica restaurant introduced by chef Dave Beran in 2019. The stars of the show included a whole pressed duck, delivered atop a teak trolley, and a chocolate souffle graced with fresh vanilla bean ice cream.

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