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✔️Dinner ✔️Dine in
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Pasta|Bar is a bold new addition to the Scratch|Restarant family. Our mission has always been to create and prepare ‘from scratch’ cooking, and nowhere is that better exemplified than in the preparation of fresh pasta, inspired by the flavors of California and the culinary techniques of Italy. Join us, as we take you yet again on an exciting dinner adventure. This is Pasta|Bar.
Hours
| Friday | 4:30–10 PM |
| Saturday | 4:30–10 PM |
| Sunday | 4:30–10 PM |
| Monday | Closed |
| Tuesday | Closed |
| Wednesday | 4:30–10 PM |
| Thursday | 4:30–10 PM |
Address and Contact Information
Address: 16101 Ventura Blvd #255, Encino, CA 91436
Phone: (818) 208-1805
Website: http://www.pastabarencino.com/
Menu Photos
Order and Reservations
Reservations: sevenrooms.com
Photo Gallery
Related Web Results
Pasta|Bar – Encino – a MICHELIN Guide Restaurant
Pasta|Bar. 3. Low quality preview for 9994758a0ecf4a9f9898e28198bfae1e … Pasta|Bar. 16101 Ventura Blvd., Ste. 250, Encino, CA, 91436, USA.
Reservation at Pasta|Bar Los Angeles – SevenRooms
Join us, as we take you yet again on an exciting dinner adventure. This is Pasta|Bar. View More. 16101 Ventura Boulevard, Los Angeles, CA, 91436. Experience by.
Pasta | Bar (@pastabarla) • Instagram photos and videos
A seasonally inspired tribute to Italy via LA by @phillipfranklandlee and @margaritakallaslee. Michelin ⭐️ 2021, 2022, 2023, 2024.
Reviews
Scott Patton
I had one of my favorite dining experiences of all time here. To start the staff is incredibly friendly, they seem to care about making sure you have the best experience possible.
The food was incredible, of the 12 courses I can’t think of one that was just ok. Everything tasted great and the dishes were incredibly creative takes on pasta make with lots of seasonal ingredients including several they grow themselves.
The atmosphere is pretty cool, the bar seating around the kitchen puts you in the middle of things and lends itself a more lively vibe then a more traditional setup. It’s definitely very “west coast” type of atmosphere so if you are expecting a more formal atmosphere you aren’t getting that here.
Definitely show up early for the pre dinner cocktail and little bites, very well worth it.
Overall loved this place and I hope to come back in the future.
… moreThe food was incredible, of the 12 courses I can’t think of one that was just ok. Everything tasted great and the dishes were incredibly creative takes on pasta make with lots of seasonal ingredients including several they grow themselves.
The atmosphere is pretty cool, the bar seating around the kitchen puts you in the middle of things and lends itself a more lively vibe then a more traditional setup. It’s definitely very “west coast” type of atmosphere so if you are expecting a more formal atmosphere you aren’t getting that here.
Definitely show up early for the pre dinner cocktail and little bites, very well worth it.
Overall loved this place and I hope to come back in the future.
A. D. (A-bomb)
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.
… moreThe 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.
M. MENA
WOW! I was absolutely impressed what a wonderful place to experience a fabulous meal. Makes sense why all the MICHELIN . All I can say it’s I can’t wait to go back!
Thank you Chef (Mr) DJ and the whole staff Grant, Katie… forgive me for not naming everyone…for making this worth my while! See you all again soon.
… moreThank you Chef (Mr) DJ and the whole staff Grant, Katie… forgive me for not naming everyone…for making this worth my while! See you all again soon.
Richard Pak
What an amazing experience and couldn’t have found a better place for our wedding anniversary. Such a warm and inviting staff with incredible dishes made with ingredients grown in their own garden! Would highly recommend to everyone I know! Best Michelin star restaurant I’ve been to!
… moreBob Denton
This Michelin starred restaurant was a true dining experience, from the moment one rings the best to gain entry to the final departure. Service wss unimpeachable, food delicious, presentation, remarkable. One of the most memorable in years
… moreNicolas Cosmer-Lippa
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
… moreSusanna SS
We celebrated my birthday in this Michelin star restaurant. Everything was perfect from the welcome cocktail, the drinks, the delicious and inventive tasting menu, desserts and take home cookies! The chef and staff explained the components of each dish as it was served.
Service was top notch and unhurried. Chef Phillip and his staff greeted me individually. The chef chatted and even walked us out after dinner.
… moreService was top notch and unhurried. Chef Phillip and his staff greeted me individually. The chef chatted and even walked us out after dinner.
Pearl Kim
2/28/2026
Second time here — first visit was about two years ago with my husband. This time we came to celebrate a friend’s birthday.
Service and ambiance were good. The vibe is nice and the staff was friendly.
Unfortunately, the food did not live up to expectations. For three people, the bill came out to a little over $1,300. I truly don’t mind paying that if the food is exceptional — but this was not it.
One pasta dish (soy sauce–based, soupy style with a quail egg on top) was extremely salty and over-seasoned.
I mentioned it to the manager, but nothing was done.
I only had one bite of most courses. The fish and dessert were the only highlights.
At this price point, the food should be memorable. Sadly, it wasn’t.
We won’t be returning.
… moreSecond time here — first visit was about two years ago with my husband. This time we came to celebrate a friend’s birthday.
Service and ambiance were good. The vibe is nice and the staff was friendly.
Unfortunately, the food did not live up to expectations. For three people, the bill came out to a little over $1,300. I truly don’t mind paying that if the food is exceptional — but this was not it.
One pasta dish (soy sauce–based, soupy style with a quail egg on top) was extremely salty and over-seasoned.
I mentioned it to the manager, but nothing was done.
I only had one bite of most courses. The fish and dessert were the only highlights.
At this price point, the food should be memorable. Sadly, it wasn’t.
We won’t be returning.
M. Butler
We went for their Valentine’s Day special so YMMV.
This place was amazing. Each member of the staff was incredibly friendly and every bite of food was delicious. With this experience, we sat at the chef’s table they have in the kitchen and got to see everything in action. You can see the care that goes into each item on the menu and each member of the staff was both courteous as well as jovial to match the energy of the group at the table. Every plate coincides with the contents on it to make a beautiful dish that pictures do a disservice of showing. This was a special meal, but I would highly recommend the experience or similar offering.
… moreThis place was amazing. Each member of the staff was incredibly friendly and every bite of food was delicious. With this experience, we sat at the chef’s table they have in the kitchen and got to see everything in action. You can see the care that goes into each item on the menu and each member of the staff was both courteous as well as jovial to match the energy of the group at the table. Every plate coincides with the contents on it to make a beautiful dish that pictures do a disservice of showing. This was a special meal, but I would highly recommend the experience or similar offering.
Shanelle S
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.
… more1. 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.