Behind the Line: Pascal's on Ponce

Behind the Line: Pascal's on Ponce

Chef Pascal Oudin - Image by Jacob Katel

Pascal's on Ponce, winner of three New Times Best of Miami's and more national accolades than you can swing a cleaver at, is still going strong after all these years. Chef Pascal Oudin says in his distinct French-accented English, "We're celebrating our anniversary next year...Ten years is a lifetime in the restaurant business."

Check out this slideshow of the highly vaunted contemporary French cuisine produced in Pascal's tiny kitchen.

"We not ready to stop; we want to keep going. I work about 8 a.m. to midnight every day, every night. Every Friday, we have three to four new dishes, and we send a big email to about 5,000 people to tell them about it. At lunch, we have a prix-fixe menu for about $22. That's ongoing. In April, we're doing a $20 prix-fixe for dinner from 6 to 7:30 p.m. to get people excited in this economy. It's rewarding; we do it for the people to enjoy and come back. Our guests are almost only local. We don't cheat people. We're a neighborhood restaurant. We're known for value. We charge, but it's no Mickey Mouse; our portions are big."

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