Plate-by-plate of chef DJ Nelson’s tasting menu at Pasta Bar on Saturday, January 23, 2026.

Welcome cocktail via a Japanese cold drip tower.

WILD THAI BANANA CHAI TEA | toasted rice, cinnamon, pistachio, horchata, and Haiken vodka.

Amuse bouches, left to right:

WILD MUSHROOM & CAVIAR | fermented mushroom emulsion, charred king oyster mushrooms, winter mushroom espuma, smoked Kaluga caviar.

TARTELETTE | ham and cheese tart, sliced Iberico ham, triple creme cheese sauce, preserved sun gold tomato, Burgundy black truffle.

CROUSTADE | scallop ceviche with passionfruit, crispy battered kombu seabeans, ogo seaweed.

I feel seen.

Open kitchen.

Front row seats for everyone.

MARGARITA’S SOURDOUGH | cultured butter.

Tenute Senia, ‘Ti Cuntu’, Grillo, Italy, 2023.

SESAME OLD FASHIONED |Nikka Days, Planteray Pineapple, Demerara, Sesame, Chocolate, Tobacco, Black Walnut.

SALAD | wagyu, herbs, ponzu.

KANPACHI | mandarin, citron, pomelo.

AGNOLOTTI | oxtail, comte, onion, rosemary.

Alberto Orte, ‘Atlantida’, Vijiriega Blanco, Spain, 2022.

GNOCCHI | sunchoke, truffle, hazelnut. Paired with Chateau Les Charmes-Godard, ‘Cotes de Bordeaux’, France, 2021.

Gnocchi with a black truffle supplement.

TAGLIOLINI | gyukotsu, tongue, seaweeds. Paired with Domaine de la Grand Cour Fleurie, ‘Clos de la Grand Cour’, Gamay, Beaujolais, France, 2021.

Chateau Les Charmes-Godard, ‘Cotes de Bordeaux’, France, 2021

GARGANELLI RUVIDA | porcini, madeira, brioche, black truffle supplement. Paired with Giovanni Almondo, Nebbiolo, D.O.C.G., Roero, Italy, 2020.

MT. LASSEN TROUT | koginut, butternut, wild cumin.

Rodolphe Demougcot, ‘Bourgogne Chardonnay,’ Burgundy, France, 2022.

DUCK MAGRET | apple, parsnip, pompona. Paired with Da Vero, Sagrentino, Dry Creek Valley, Sonoma, 2017.

ICE CREAM SANDWICH | smoked banana, brioche, caviar.

The caviar-banana pairing reminded me of Angler’s caviar service.

Oremus, Late Harvest Tokaji, Tokaj, Hungary, 2021.

CREAMSICLE PAVLOVA |orange blossom, tonka bean, tangerine.

Mignardise.