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It's an incredibly polarizing restaurant - you'll either love it or hate it, and I was lucky that I loved it. Not every dish works (some of the desserts were disappointing) but quite a lot works well, and the experience is so unique that even a fine dining veteran like me was impressed. Plating here is among the best in the country. And the restaurant aims to impress all of your senses. Hospitality is flawless, as you'd expect from a place striving for a third star. The building itself is incredible, as iconic as the bucolic TFL setting or the industrial-chic look of EMP. Highlights for me included a perfect scallop dish, some deep-sea prawns, a dark custard, and the quail (a unique twist on a pretty common fine dining dish). The add-ons weren't necessary - I do hate the upsell of add-ons at tasting menu places. The NA pairings matched perfectly with the dishes; it's an excellent option, and I suspect more fun than the wine pairings. Desserts were average for me, but I'm not a sweets person, and I don't like dairy. I wouldn't be surprised if this gets its long-desired third star some day. It's definitely a unique experience worth checking out.
This was a mesmerizing culinary expedition--an immersive journey through air, land, and sea. Upon arrival, you're first seated in an outdoor garden, a thoughtful pause that allows you to decompress and transition from the bustle of Los Angeles traffic into a more grounded, serene state. From there, you're guided inside and up an elevator to the kitchen level. The space reflects the restaurant's minimalist, modern aesthetic. Chefs move quietly in black, loose-fitting robes--an intentional departure from traditional uniforms--reinforcing a clear theme of zen and nature. The experience continues on the third floor, where the first seven courses are served. The meal begins with wild scallops--easily one of my top three dishes of the evening. The sweet prawns, smoked mussels, quail, and sourdough porridge bread were equally memorable, each dish thoughtfully composed and beautifully executed. My friend and I each opted for different beverage pairings--one alcoholic and one non-alcoholic. The alcoholic pairing was excellent and thoughtfully curated. The non-alcoholic pairing, however, was less compelling and not something I would choose again. Later, we're guided downstairs for two transitional courses, followed by three desserts. Coffee--both caffeinated and decaffeinated--is offered and pairs beautifully with the final courses, bringing the experience to a quiet, elegant close--one that lingers long after the last sip. Service was excellent. This was a delightful culinary experience of a lifetime - one that I will remember for a long time.
Wow what an incredible experience from the moment we got out of the car to the second we stepped foot on their property. They kindly suggest you come 15 minutes earlier but we were eager so we got there an hour earlier thinking we'd explore the neighborhood beforehand. But without hesitation they were able to accommodate us to start our magical experience almost an hour before the restaurant had officially opened. That's how much they are dedicated to enhancing your entire experience. Since we were there before the restaurant opening we had the whole dining room to ourselves so it felt like we had the whole place rented just for us. This experience came with continuous attentive service from the welcoming greet with specially curated music and wet towels to the cleansing hand towels served on a stone plate. The night unraveled with the storytelling of each of their dishes as they slowly rolled out over an 11 course meal. As time slowly rolled into the evening we got to experience the sun setting in the background as the dim glimmering night lights started filling the night sky. The dining room started filling up a couple at a time into every booth and table. It was special to witness everyone slowly experience a similar wave of uniquely hand crafted fine dining experience very unlike any other experience you could imagine. I loved how the bowls, dishes, even the utensils were somehow tied to an earth-like element. Everything was presented to support a calming aura and mood that was centered in a zen aesthetic decor of edible plants, rocks, or textured stones. After the first few courses we were thinking we'd leave hungry but no this was the opposite of our experience. I had to start asking for half of the last several courses packed to go and the last course we had to ask them to box without serving because we were quite content and filled. My favorites were the red snapper that was gently skewered off the metal sticks and the quail. But to be honest EVERYTHING was good!!! Very well executed in delivery and taste with some sort of unique flair to it all. I loved the changing of the rooms to finish off the night to ease your pallets from savory into the sweet courses downstairs. I discovered my last favorite dish was the one I asked to be boxed to go that I didn't even get to see at the restaurant, which was a mousse like tart with swirls of sweetness that looked like a marveled custard cake with pink & purple hued swirls extending out. It was the grandest of ways to celebrate my birthday, belated Valentine's, and anniversary all in one with my ever so debonair, exquisitely charming, sexy husband who planned this whole tryst like evening. A truly memorable dining experience I'll never forget.
Most incredible Michelin experience! I feel as though saying and sharing too much is unfair to the experience so I'm only sharing a few photos. Just know that this is an experience for ALL of your senses and try to appreciate all the intricate details! That said, here are a few highlights: -Service was exceptional from the moment you arrive. -The building is beautiful and well appointed. I enjoyed the earlier seating because it was incredible to see the building transform from light to dark as we moved through the different floors. -The cutlery, stemware, pottery, plating...so creative and artist but also complimentary to the various dishes. I really appreciate the temperature control of the serving vessel where it was important. -The food: so complex yet simple and cohesive at the same time. The explanation of each course by the staff really added to the overall experience. There may have been some notes I would have missed otherwise. -Lighting, music, and scent also very well done. Try to stop and notice these. I wish I tried the non-alcoholic flight of beverages as they are all prepared in house and very unique. We had one taster in the beginning and it was the most unique and refreshing drink I've ever had. I will do this next time if I have the opportunity to go back. Enjoy this journey! It is truly memorable and a complete artistic immersive experience. Thank you Chef Jordan Kahn!
TL:DR - It is the best meal I've ever had and all the hype is true! I didn't know anything about Verspertine when I arrived at the twisted iron rusted building that houses the restaurant. The outdoor seating area with it's concrete airport like seating and strange cubic water run off. I didn't even know it was a 2-star Michelin restaurant. But by the time I left, I understood why people pursue the fine dining experience. Located in Culver City, there is ample street parking leading up to the restaurant. When we went, we didn't even have to pay for the street parking. The building itself stands alone in a parking lot, towering over the smaller industrial buildings in the neighborhood. People clad in a black vest, with black undershirt, black pants, and black shoes, engage us in soft conversation when we approach. They offer us a seat in the adjacent garden where the concrete benches are draped with a soft wool blanket, and the seats themselves are internally warmed. I don't understand where I am. I was just sitting in LA traffic and it's cacophony of chaos and lethality, and now find myself warming my butt on a cream colored concrete bench while I stare up at this glass and iron building. This isn't a side of LA that I get to experience often. My partner and I are lead inside and take an elevator ride up to the 3rd floor. This is where all the cooking happens. Dozens of people silently shuffling around plating, cooking, and assembling dishes that I don't recognize. Food and ingredients that I can't identify. And it's silent. There's no screaming, banging of pots and pans, just chefs clad in all black, moving like smoke. We walk down to the 2nd floor and are seated. I could spend 10,000 words trying to describe the 13 dish course that we would eat, but it would ultimately be pointless. The food exists in a place where there is no comparison. For example, a black obsidian column about 6 inches tall and about 6 inches in diameter is served to us. It's an obsidian mirror of smoked mussels and green meyer lemon. Neither of those ingredients look like what I am staring at. We are given mussel shells to scoop up the black reflective pudding like texture before us. I take a bite of it and my mind can't make sense of the flavors that infuse my mouth. It's delicious, I crave it, I'm in disbelief. Each dish operates on this level of culinary creativity while also delivering on absolutely delicious flavor. There are flavors that I had, that I didn't know existed. It's the reason people pay the big bucks to experience these fine dining experiences. There are flavors and ingredients that I had never tried before, let alone even knew were out there. What other flavors have I been missing the whole time. For a second my mind flashes back to elementary school; my eyes stare at my box of 12 crayon colors then dart to the rich kids with a box of 196 colors. How many colors have I been missing this whole time? The first 8 courses are served on the 2nd floor, then we're lead to the 1st floor, where cream colored couches line the walls. The food is transitioning from savory to full on sweet. Douglas fir tea is served, and I feel myself being transported to the forests of the Sierra Nevadas. The desert courses are equally transformative and make me feel like they should offer a 13 course meal of just sweets. I know that I would go wild for that. We were celebrating my birthday tonight, and as a surprise they brought out a lit candle. It was fully edible and made of chocolate mousse and other unidentifiable pastry pieces, but was absolutely delicious. Just to reiterate, it was an edible candle. Insanity. After 3.5 hours of eating, we left with our bellies full and our senses exhausted. I began the meal with a wry skepticism of the pretentious presentation of the food, but left appreciating the experience I was gifted. The food doesn't look like food, it doesn't take like any food I ever had, and yet, it engaged me in a way that made me realize I didn't know food at all. It's one thing to cook food that is recognizable and make it delicious, it's another to transform it completely, while still making it the absolute most delicious thing you've ever eaten. I loved every moment of dinner and would highly recommend to eat at Vespertine as well. Post-Script: The wait staff was as lovely and impressive as the food. They were very knowledgeable about everything on the menu, and were even able to speak on how the food was sourced and cooked. Their demeanor was like that of a warm bath on a cool night; comforting. They made the experience equally as memorable as the food!
We spend our 13th anniversary here and it did not disappoint! It's like a food spa here! I feel like I've been healed from the food and the drinks! If you dine here, please, get the drink pairing especially the non-alcohol pairing!! This restaurant is all in the details you really have to experience it in person. We will definitely be back!
WOW, what an amazing experiencea at a TWO STAR MICHELIN spot. From the building developed by Eric Owen Moss Architects to the culinary experience by Chef Jordan Kahn. FOOD 5/5 MENU FOR FALL 2025 BELOW - WILD SCALLOP passionfruit, aji amarillo = GREAT OPENING DISH SUPER REFRESHING - HIDDEN MEADOW tomato, kiwi = DIDN'T WANT TO EAT IT - SO BEAUTIFUL - DEEP OCEAN sweet prawn, quince = THE SMELL AND PRESENTATION IS FIRE - OBSIDIAN MIRROR smoked mussel, plum = LOOKS BEAUTIFUL IN PERSON - AGED KINMEDAI red papaya, indian mallow - COTURNIX QUAIL waxflower, sacred pepper = EVERYONE FAV DISH - SOURDOUGH PORRIDGE BREAD heirloom peel-corn oats, quail fat - SPRING LAMB yeast fudge, magnolia = NOT GAMEY AT ALL - VERY TENDER - RED EARTH hokkaido pumpkin, strawberry, temascal - CARAMELIZED PANCAKE lamb fat, single-malt scotch = VERY GAMEY - ICY BIRCH parsnip, reduced milk - LAYERS black raspberry, sheep's milk = VERY SWEET AND TART SERVICE 5/5 Fantastic service from the entire staff from beginning to end. They don't rush you, just the amount of attentiveness, and kindness. AMBIENCE 5/5 Three floors to experience your captivating moments - Top floor: Kitchen area - Second floor: Main dining experience - Bottom floor: Dessert and bathrooms Yes, as others have mentioned if you don't request the seats on the perimeter it can be awkward in the center tables. You seat further away and everyone is facing you while you dine. PARKING 4/5 TONS of FREE parking within the perimeter since it's an industrial area. If you feel like valeting it's right next to the building you can't miss it.
Enjoyed my meal but it prob wasn't the best two star I've ever had and while everything was good I think only a few dishes really really blew me away. $395 base before tax tip and drinks. The price is pretty comparable to other 2 star restaurants. Overall, some dishes were very cool concepts and were def art so on that basis alone I would def recommend the experience just to have that experience.
Vespertine is a remarkable and unforgettable experience. From the moment you enter to the moment you depart, service is friendly and impeccable and it is unlike any food experience we have ever encountered. Some aspects of the experience were 5-star and other aspects were more of a 3/4-star experience, causing us to rate it as an overall, excellent 4-star experience. It is a decadent and unique Michelin star experience and worth the indulgence provided you are prepared to spend $500-$700+ per person. We were greeted at the door by name, escorted to the kitchen for a viewing of the behind the scenes operation, and then lead to a great and romantic table for two with wonderful views of the restaurant and the guests. We made a reservation for our anniversary and the staff was amazing at guiding us through the unique menu and options, and wishing us a happy anniversary at every opportunity. The menu is fixed (around 12 courses and around $350 or so per person) with options to add on $175 or more for wine/sake/beer pairings, $125 unique zero proof fruit juices, and add ons for the meal (caviar, truffles, wagyu, etc). More on this below. Each plate comes with a story on how the food is sourced as well as the inspiration for the dish and some incredible and fun details about each. Each of the savory dishes were outstanding - all 5 star - and each had its own unique texture and flavor that was unlike the next one. Additionally, the presentation was spectacular - a work of art with vibrant colors and meticulous attention to detail. Our absolute favorites that were 5-star incredible included: scallops, quail, lamb and the obsidian mirror (smoked mussel). The three sweet/dessert dishes we were served (downstairs) sadly did not compare. Each was satisfactory, but not delicious, and none were dishes we hoped to try again. The desserts were adequate but not memorable and not comparable to the savory experiences. Additionally, we both felt that the expense of the wine/juice pairings did not justify the price tag and were not something we would repeat. Pours were small and the value was not there. Therefore, we would rate those experiences more like 3 or 4 star experiences. Overall an amazing experience...incredible savory dishes and spectacular service. However, for the price point, given our perceived deficiencies, we felt that it was a 4-star experience overall.
This was a very interesting experience. The vibe reminded me of the movie "The Menu". The service was outstanding. My water was never empty and they matched our pace. However fast we were finishing our plates, they brought out the next dish and we finished before other parties that got there before us which was nice because we were starving. The appetizers and entrees were so different and amazing. They were beautifully plated. I could do without the tea and dessert though. There's street parking but it's difficult so we just valeted.
As foodies, Vespertine had always been on our list... but I'll admit, I was a little worried we'd be paying a lot to "eat air" Turns out--we were pleasantly surprised. Every dish was unique yet genuinely delicious, thoughtfully composed in a way you truly can't experience anywhere else. The flavors, textures, and presentation felt intentional rather than strange for the sake of being strange. The juice pairing was truly one of a kind and added an extra layer of excitement to the entire meal--unexpected, playful, and perfectly timed with each course. And yes, despite all the preconceived notions, we were thoroughly full by the end. The experience itself was one of a kind: slightly eccentric, very zen, and surprisingly relaxing. From the incense aroma to the quiet outdoor meditation before the meal, everything set the tone. The building alone is a work of art and worth exploring, and the evening flowed seamlessly--clearly reflecting the chef's incredible attention to detail, even in the smallest moments. The birthday dessert was such a fun highlight--a candle you can actually eat. We couldn't help but joke that it looked like Sukuna's finger from Jujutsu Kaisen (which we're big fans of ). Definitely pricey, but for a birthday or special occasion, it felt absolutely worth it. A memorable, immersive experience that lingers long after the last bite
Vespertine is an ... EXPERIENCE. Therefore, my three keys for enjoying Vespertine are: 1. Accept that dinner at Vespertine is not just about the food ... remember, it is an experience. 2. Accept that dinner at Vespertine is expensive, but not nearly as expensive when you think of it as a dinner, a show, and a late-night cocktail all wrapped in one ... remember, it is an experience. 3. Finally, accept that dinner at Vespertine may not strictly follow any pre-conceived notions about fine dining ... remember, it is a UNIQUE experience. Vespertine occupies the whole "waffle" building in Culver City. Dinner began with a visit to the third floor, where the kitchen is located and where we were warmly introduced to Chef Kahn. We were then taken down a set of stairs to the second floor, where we were seated for our dinner service. Following dinner, we were taken down another set of stairs to the first floor, where we were seated for our dessert service. (When Vespertine first opened, sometimes referred to as Version 1.0, we were actually seated and served canapes on the third floor before moving to the second floor. Vespertine then closed during the COVID pandemic and reopened this last year, Version 2.0. I admittedly enjoyed having canapes on the third floor, but recognize that Version 2.0 is a little more streamlined and efficient.) Dinner lasted for approximately three hours. Food: The tasting menu included 13 courses, plus optional supplements. There was also an option of three drink pairings (the non-alcoholic Vitality paring, the mixed Dynamic paring, or the Vinifera wine pairing). Each course was expertly prepared and visually intriguing. For example, one striking dish called "Summer" was composed primarily of wild herbs and flowers. The presentation was beautiful, but I honestly expected this dish to exemplify "form over function." I was so wrong, as it was playfully delicious. In turn, the well-known dish "Obsidian Mirror" (mussel gelee and smoked mussel panna cotta hidden under a layer of kombu oil) was visually stunning and unique in terms of flavor and texture. Finally, the "Coturnix Quail" (quail breast served along with an emulsion of quail egg yolk, mushrooms, and butter) was outstanding. Service: The service was impeccable, friendly and professional. Bottom Line: Vespertine truly is a dining experience. Some may want to compare Vespertine to the Hawthorn, from the movie "The Menu." But I think that misunderstands Vespertine. Whereas, the Hawthorn had come to embody pretentiousness, Vespertine is Chef Khan's effort to create an immersive and unique dining experience, something that diners can continue talking (and even debating) about days afterwards. Note: There is no bar at Vespertine. Therefore, if you arrive early, you are simply left to wait in an outdoor seating area (which had been used in Version 1.0 for dessert service) until your reservation time.
Amazing dinner in an amazing building. This dinner was an experience to say the least. We started outside under the stars in blankets and a heated seat. We then took the elevator up to the top floor to tour the kitchen. One floor down we ate our amazing mains. The bottom floor we had our desserts. This meal was one to remember. Happy Yelping!
2 months ago
Greeted with warm blankets, did a tour of all floors including kitchen. Giving futuristic vibes with modern touches. Staff were attentive. This is a place for the experience not so much for the food. Everything tasted earthy and natural lol. Not your typical American pallet lol! Did the wine pairing to bring out all the flavors. This is more of a lighter meal, tasted fresh. Would i do this again? Sure! read more
This avant garde dining experience begins by entering Eric Owen Moss' super creative, undulating "Waffle" building. I'm then taken to the top floor, where the kitchen is located. The chefs work in an all-glass, cathedral-like space bathed in sunlight. It really is beautiful. I'm then taken down one floor where the first few courses are served. This room is also bathed in light and it's a fun space to watch the sun set over the industrial neighborhood that surrounds the restaurant. The service was incredible. Overall, the meal was fun though I thought only half of the dishes were particularly good. Is this place worth 2 Michelin stars and the hefty price tag? (My total bill came out to $750 all in, per person) I'd say no. You're definitely paying a premium for the theater, but the food itself is rather mid when compared to other fine dining. This was my menu: 1) Alaskan diver scallops with chilled passion fruit juice and topped with petunia petals. This dish was such a great starter. The scallops were super fresh and tender. Their clean crisp flavor served as a wonderful base note to the sweet tartness of the passion fruit. 2) Raw deep sea prawns caught 2500 ft below the ocean surface off the coast of Kauai. The shrimp are topped with little bits of pink lady apples and cherry blossoms, topped with a poached apple vinaigrette, and served in a giant block of handcarved ice. 3) The Obsidian Mirror - a multi-layered dish focused on mussels. There's a layer of mussel gel dyed with black squid ink, a layer of mussel panna cotta with water chestnut, and a thin layer of kelp oil on top to give the dish a reflective sheen. I'm handed a beautiful mussel mother of pearl shell to serve as my spoon. 4) Barley koji cake layered with Japanese mountain spinach, courgette (zucchini), fresh herbs, and egg yolk. The dish is then finished off with a creamy sauce of Normandy butter and sake yeast and freshly grated yuzu, and a few spritzes of yuzu essence. I thought this fully vegetarian dish was going to be ho hum. Boy was I wrong! It was packed with deeply rich flavor and powerful umami. I loved it! 5) A dish inspired by Lassen Volcano in Northern California. A steelhead trout warmed on Japanese charcoal, topped with pine mushrooms. The dish is served with a "Seed of Life" geometric puree, made from emberred chilis, wild nettles, and wild garlic 6) Steelhead trout belly custard topped with smoked juniper and trout roe, finished with the vapor of juniper. Nice rich flavor, though not my favorite dish. 7) Vacaville quail breast prepared with rice koji and scented with wax flowers. Served with an emulsion of quail, black trumpet mushroom, and alder tree pinecone. Also served with sourdough bread deep fried in quail fat. 8) Quail thigh wrapped in poached leaf and plated with chanterelle buttons. Topped with a vinaigrette of roasted quail, Concord grape and peppercorn. This dish was so savory and delicious. I loved the tangy punch of the vinaigrette that was also richly savory because of the roasted quail. At this point, I was led down one more floor to the ground level. 9) Sonoma dry-aged duck served with caramelized yeast fudge with puree of plantain and herbs. Topped with an emulsion foam. This was not the finest piece of duck I've ever had. There were a fair bit of tendons in the meat. 10) A caramelized sourdough pancake with light cream, brown butter jam, and fresh market pluots. I did not enjoy this course. The pancake caramelization was bitter. The toppings weren't to my liking either. The only element I enjoyed were the the pluots. 11) Parsnip ice with parsnip ice cream and Tiger nut marzipan topped with Aloe liquor 13) An homage to Chef Jordan's layer cake. Frozen black raspberry, roasted almond praline, sheep's milk yogurt, and chips of roasted beets My wine and sake pairing was as follows: 1) Vilmart & Cie Premier Cru Champagne 2) Mendocino Pinot grapes fermented with red peppercorn, black currant, and kombucha 3) Austrian Kolfok Furmint 2022 - dry white wine 4) Kurodasho Monryu sake 5) Les Roncières Chablis Premier Cru 6) Agan red wine from the Canary Islands 7) Fonteinen aged Belgian lambic 8) Douglas fir needle tea with rosehips 9) Redwood sapling juice, fermented with grapes and birch sap. This was sooooon good! read more
This was such an experience. Felt like not only ly did we enjoy each of the 15 course meal but went thru a surreal and harmonious experience. The dinner was like therapy thru quisine. 5 stars for service. Ambiance and food. We 1st sit and wait in the garden dressed with thick blankets to sit on covering the cemented rock benches. The theme was peace thru water.. sand and air. Then the well versed waiter guides us to the 2nd floor .. and we view the chefs making magic. They let us take pictures and take our time. Then the 3rd floor we r lead to the dining area. The tables are surrounded by clear windows and benches. Here they serve each course.. of aromatherapy soups. And red snappers.. then brings us to dessert and a rock theme and provides us with different tastes and senses all put together. The additionals we had were the caviar.. buried under circles of creamy dots.. so smooth. And wagyu. Then they bring us to our main course. Quail meat.. tender lamb and lightly salted wagyu with a dollop of aloe Vera bubbles. Even the music was ethereal. I felt so happy .. and peaceful at the end of our 4 hour dinner. Also very sleepy. I enjoyed every bit of it. The each waiter was educated with each unique dish. It was worth $1500 for both of us. Wish we could go everyday. But my bday was enough. Thank you for a wonderful experience. read more
It's an incredibly polarizing restaurant - you'll either love it or hate it, and I was lucky that I loved it. Not every dish works (some of the desserts were disappointing) but quite a lot works well, and the experience is so unique that even a fine dining veteran like me was impressed. Plating here is among the best in the country. And the restaurant aims to impress all of your senses. Hospitality is flawless, as you'd expect from a place striving for a third star. The building itself is incredible, as iconic as the bucolic TFL setting or the industrial-chic look of EMP. Highlights for me included a perfect scallop dish, some deep-sea prawns, a dark custard, and the quail (a unique twist on a pretty common fine dining dish). The add-ons weren't necessary - I do hate the upsell of add-ons at tasting menu places. The NA pairings matched perfectly with the dishes; it's an excellent option, and I suspect more fun than the wine pairings. Desserts were average for me, but I'm not a sweets person, and I don't like dairy. I wouldn't be surprised if this gets its long-desired third star some day. It's definitely a unique experience worth checking out. read more
This was a mesmerizing culinary expedition--an immersive journey through air, land, and sea. Upon arrival, you're first seated in an outdoor garden, a thoughtful pause that allows you to decompress and transition from the bustle of Los Angeles traffic into a more grounded, serene state. From there, you're guided inside and up an elevator to the kitchen level. The space reflects the restaurant's minimalist, modern aesthetic. Chefs move quietly in black, loose-fitting robes--an intentional departure from traditional uniforms--reinforcing a clear theme of zen and nature. The experience continues on the third floor, where the first seven courses are served. The meal begins with wild scallops--easily one of my top three dishes of the evening. The sweet prawns, smoked mussels, quail, and sourdough porridge bread were equally memorable, each dish thoughtfully composed and beautifully executed. My friend and I each opted for different beverage pairings--one alcoholic and one non-alcoholic. The alcoholic pairing was excellent and thoughtfully curated. The non-alcoholic pairing, however, was less compelling and not something I would choose again. Later, we're guided downstairs for two transitional courses, followed by three desserts. Coffee--both caffeinated and decaffeinated--is offered and pairs beautifully with the final courses, bringing the experience to a quiet, elegant close--one that lingers long after the last sip. Service was excellent. This was a delightful culinary experience of a lifetime - one that I will remember for a long time. read more
7 months ago
Wow what an incredible experience from the moment we got out of the car to the second we stepped foot on their property. They kindly suggest you come 15 minutes earlier but we were eager so we got there an hour earlier thinking we'd explore the neighborhood beforehand. But without hesitation they were able to accommodate us to start our magical experience almost an hour before the restaurant had officially opened. That's how much they are dedicated to enhancing your entire experience. Since we were there before the restaurant opening we had the whole dining room to ourselves so it felt like we had the whole place rented just for us. This experience came with continuous attentive service from the welcoming greet with specially curated music and wet towels to the cleansing hand towels served on a stone plate. The night unraveled with the storytelling of each of their dishes as they slowly rolled out over an 11 course meal. As time slowly rolled into the evening we got to experience the sun setting in the background as the dim glimmering night lights started filling the night sky. The dining room started filling up a couple at a time into every booth and table. It was special to witness everyone slowly experience a similar wave of uniquely hand crafted fine dining experience very unlike any other experience you could imagine. I loved how the bowls, dishes, even the utensils were somehow tied to an earth-like element. Everything was presented to support a calming aura and mood that was centered in a zen aesthetic decor of edible plants, rocks, or textured stones. After the first few courses we were thinking we'd leave hungry but no this was the opposite of our experience. I had to start asking for half of the last several courses packed to go and the last course we had to ask them to box without serving because we were quite content and filled. My favorites were the red snapper that was gently skewered off the metal sticks and the quail. But to be honest EVERYTHING was good!!! Very well executed in delivery and taste with some sort of unique flair to it all. I loved the changing of the rooms to finish off the night to ease your pallets from savory into the sweet courses downstairs. I discovered my last favorite dish was the one I asked to be boxed to go that I didn't even get to see at the restaurant, which was a mousse like tart with swirls of sweetness that looked like a marveled custard cake with pink & purple hued swirls extending out. It was the grandest of ways to celebrate my birthday, belated Valentine's, and anniversary all in one with my ever so debonair, exquisitely charming, sexy husband who planned this whole tryst like evening. A truly memorable dining experience I'll never forget. read more
Most incredible Michelin experience! I feel as though saying and sharing too much is unfair to the experience so I'm only sharing a few photos. Just know that this is an experience for ALL of your senses and try to appreciate all the intricate details! That said, here are a few highlights: -Service was exceptional from the moment you arrive. -The building is beautiful and well appointed. I enjoyed the earlier seating because it was incredible to see the building transform from light to dark as we moved through the different floors. -The cutlery, stemware, pottery, plating...so creative and artist but also complimentary to the various dishes. I really appreciate the temperature control of the serving vessel where it was important. -The food: so complex yet simple and cohesive at the same time. The explanation of each course by the staff really added to the overall experience. There may have been some notes I would have missed otherwise. -Lighting, music, and scent also very well done. Try to stop and notice these. I wish I tried the non-alcoholic flight of beverages as they are all prepared in house and very unique. We had one taster in the beginning and it was the most unique and refreshing drink I've ever had. I will do this next time if I have the opportunity to go back. Enjoy this journey! It is truly memorable and a complete artistic immersive experience. Thank you Chef Jordan Kahn! read more
TL:DR - It is the best meal I've ever had and all the hype is true! I didn't know anything about Verspertine when I arrived at the twisted iron rusted building that houses the restaurant. The outdoor seating area with it's concrete airport like seating and strange cubic water run off. I didn't even know it was a 2-star Michelin restaurant. But by the time I left, I understood why people pursue the fine dining experience. Located in Culver City, there is ample street parking leading up to the restaurant. When we went, we didn't even have to pay for the street parking. The building itself stands alone in a parking lot, towering over the smaller industrial buildings in the neighborhood. People clad in a black vest, with black undershirt, black pants, and black shoes, engage us in soft conversation when we approach. They offer us a seat in the adjacent garden where the concrete benches are draped with a soft wool blanket, and the seats themselves are internally warmed. I don't understand where I am. I was just sitting in LA traffic and it's cacophony of chaos and lethality, and now find myself warming my butt on a cream colored concrete bench while I stare up at this glass and iron building. This isn't a side of LA that I get to experience often. My partner and I are lead inside and take an elevator ride up to the 3rd floor. This is where all the cooking happens. Dozens of people silently shuffling around plating, cooking, and assembling dishes that I don't recognize. Food and ingredients that I can't identify. And it's silent. There's no screaming, banging of pots and pans, just chefs clad in all black, moving like smoke. We walk down to the 2nd floor and are seated. I could spend 10,000 words trying to describe the 13 dish course that we would eat, but it would ultimately be pointless. The food exists in a place where there is no comparison. For example, a black obsidian column about 6 inches tall and about 6 inches in diameter is served to us. It's an obsidian mirror of smoked mussels and green meyer lemon. Neither of those ingredients look like what I am staring at. We are given mussel shells to scoop up the black reflective pudding like texture before us. I take a bite of it and my mind can't make sense of the flavors that infuse my mouth. It's delicious, I crave it, I'm in disbelief. Each dish operates on this level of culinary creativity while also delivering on absolutely delicious flavor. There are flavors that I had, that I didn't know existed. It's the reason people pay the big bucks to experience these fine dining experiences. There are flavors and ingredients that I had never tried before, let alone even knew were out there. What other flavors have I been missing the whole time. For a second my mind flashes back to elementary school; my eyes stare at my box of 12 crayon colors then dart to the rich kids with a box of 196 colors. How many colors have I been missing this whole time? The first 8 courses are served on the 2nd floor, then we're lead to the 1st floor, where cream colored couches line the walls. The food is transitioning from savory to full on sweet. Douglas fir tea is served, and I feel myself being transported to the forests of the Sierra Nevadas. The desert courses are equally transformative and make me feel like they should offer a 13 course meal of just sweets. I know that I would go wild for that. We were celebrating my birthday tonight, and as a surprise they brought out a lit candle. It was fully edible and made of chocolate mousse and other unidentifiable pastry pieces, but was absolutely delicious. Just to reiterate, it was an edible candle. Insanity. After 3.5 hours of eating, we left with our bellies full and our senses exhausted. I began the meal with a wry skepticism of the pretentious presentation of the food, but left appreciating the experience I was gifted. The food doesn't look like food, it doesn't take like any food I ever had, and yet, it engaged me in a way that made me realize I didn't know food at all. It's one thing to cook food that is recognizable and make it delicious, it's another to transform it completely, while still making it the absolute most delicious thing you've ever eaten. I loved every moment of dinner and would highly recommend to eat at Vespertine as well. Post-Script: The wait staff was as lovely and impressive as the food. They were very knowledgeable about everything on the menu, and were even able to speak on how the food was sourced and cooked. Their demeanor was like that of a warm bath on a cool night; comforting. They made the experience equally as memorable as the food! read more
1 month ago
We spend our 13th anniversary here and it did not disappoint! It's like a food spa here! I feel like I've been healed from the food and the drinks! If you dine here, please, get the drink pairing especially the non-alcohol pairing!! This restaurant is all in the details you really have to experience it in person. We will definitely be back! read more
WOW, what an amazing experiencea at a TWO STAR MICHELIN spot. From the building developed by Eric Owen Moss Architects to the culinary experience by Chef Jordan Kahn. FOOD 5/5 MENU FOR FALL 2025 BELOW - WILD SCALLOP passionfruit, aji amarillo = GREAT OPENING DISH SUPER REFRESHING - HIDDEN MEADOW tomato, kiwi = DIDN'T WANT TO EAT IT - SO BEAUTIFUL - DEEP OCEAN sweet prawn, quince = THE SMELL AND PRESENTATION IS FIRE - OBSIDIAN MIRROR smoked mussel, plum = LOOKS BEAUTIFUL IN PERSON - AGED KINMEDAI red papaya, indian mallow - COTURNIX QUAIL waxflower, sacred pepper = EVERYONE FAV DISH - SOURDOUGH PORRIDGE BREAD heirloom peel-corn oats, quail fat - SPRING LAMB yeast fudge, magnolia = NOT GAMEY AT ALL - VERY TENDER - RED EARTH hokkaido pumpkin, strawberry, temascal - CARAMELIZED PANCAKE lamb fat, single-malt scotch = VERY GAMEY - ICY BIRCH parsnip, reduced milk - LAYERS black raspberry, sheep's milk = VERY SWEET AND TART SERVICE 5/5 Fantastic service from the entire staff from beginning to end. They don't rush you, just the amount of attentiveness, and kindness. AMBIENCE 5/5 Three floors to experience your captivating moments - Top floor: Kitchen area - Second floor: Main dining experience - Bottom floor: Dessert and bathrooms Yes, as others have mentioned if you don't request the seats on the perimeter it can be awkward in the center tables. You seat further away and everyone is facing you while you dine. PARKING 4/5 TONS of FREE parking within the perimeter since it's an industrial area. If you feel like valeting it's right next to the building you can't miss it. read more
Enjoyed my meal but it prob wasn't the best two star I've ever had and while everything was good I think only a few dishes really really blew me away. $395 base before tax tip and drinks. The price is pretty comparable to other 2 star restaurants. Overall, some dishes were very cool concepts and were def art so on that basis alone I would def recommend the experience just to have that experience. read more
5 days ago
Vespertine is a remarkable and unforgettable experience. From the moment you enter to the moment you depart, service is friendly and impeccable and it is unlike any food experience we have ever encountered. Some aspects of the experience were 5-star and other aspects were more of a 3/4-star experience, causing us to rate it as an overall, excellent 4-star experience. It is a decadent and unique Michelin star experience and worth the indulgence provided you are prepared to spend $500-$700+ per person. We were greeted at the door by name, escorted to the kitchen for a viewing of the behind the scenes operation, and then lead to a great and romantic table for two with wonderful views of the restaurant and the guests. We made a reservation for our anniversary and the staff was amazing at guiding us through the unique menu and options, and wishing us a happy anniversary at every opportunity. The menu is fixed (around 12 courses and around $350 or so per person) with options to add on $175 or more for wine/sake/beer pairings, $125 unique zero proof fruit juices, and add ons for the meal (caviar, truffles, wagyu, etc). More on this below. Each plate comes with a story on how the food is sourced as well as the inspiration for the dish and some incredible and fun details about each. Each of the savory dishes were outstanding - all 5 star - and each had its own unique texture and flavor that was unlike the next one. Additionally, the presentation was spectacular - a work of art with vibrant colors and meticulous attention to detail. Our absolute favorites that were 5-star incredible included: scallops, quail, lamb and the obsidian mirror (smoked mussel). The three sweet/dessert dishes we were served (downstairs) sadly did not compare. Each was satisfactory, but not delicious, and none were dishes we hoped to try again. The desserts were adequate but not memorable and not comparable to the savory experiences. Additionally, we both felt that the expense of the wine/juice pairings did not justify the price tag and were not something we would repeat. Pours were small and the value was not there. Therefore, we would rate those experiences more like 3 or 4 star experiences. Overall an amazing experience...incredible savory dishes and spectacular service. However, for the price point, given our perceived deficiencies, we felt that it was a 4-star experience overall. read more
This was a very interesting experience. The vibe reminded me of the movie "The Menu". The service was outstanding. My water was never empty and they matched our pace. However fast we were finishing our plates, they brought out the next dish and we finished before other parties that got there before us which was nice because we were starving. The appetizers and entrees were so different and amazing. They were beautifully plated. I could do without the tea and dessert though. There's street parking but it's difficult so we just valeted. read more
As foodies, Vespertine had always been on our list... but I'll admit, I was a little worried we'd be paying a lot to "eat air" Turns out--we were pleasantly surprised. Every dish was unique yet genuinely delicious, thoughtfully composed in a way you truly can't experience anywhere else. The flavors, textures, and presentation felt intentional rather than strange for the sake of being strange. The juice pairing was truly one of a kind and added an extra layer of excitement to the entire meal--unexpected, playful, and perfectly timed with each course. And yes, despite all the preconceived notions, we were thoroughly full by the end. The experience itself was one of a kind: slightly eccentric, very zen, and surprisingly relaxing. From the incense aroma to the quiet outdoor meditation before the meal, everything set the tone. The building alone is a work of art and worth exploring, and the evening flowed seamlessly--clearly reflecting the chef's incredible attention to detail, even in the smallest moments. The birthday dessert was such a fun highlight--a candle you can actually eat. We couldn't help but joke that it looked like Sukuna's finger from Jujutsu Kaisen (which we're big fans of ). Definitely pricey, but for a birthday or special occasion, it felt absolutely worth it. A memorable, immersive experience that lingers long after the last bite read more
Vespertine is an ... EXPERIENCE. Therefore, my three keys for enjoying Vespertine are: 1. Accept that dinner at Vespertine is not just about the food ... remember, it is an experience. 2. Accept that dinner at Vespertine is expensive, but not nearly as expensive when you think of it as a dinner, a show, and a late-night cocktail all wrapped in one ... remember, it is an experience. 3. Finally, accept that dinner at Vespertine may not strictly follow any pre-conceived notions about fine dining ... remember, it is a UNIQUE experience. Vespertine occupies the whole "waffle" building in Culver City. Dinner began with a visit to the third floor, where the kitchen is located and where we were warmly introduced to Chef Kahn. We were then taken down a set of stairs to the second floor, where we were seated for our dinner service. Following dinner, we were taken down another set of stairs to the first floor, where we were seated for our dessert service. (When Vespertine first opened, sometimes referred to as Version 1.0, we were actually seated and served canapes on the third floor before moving to the second floor. Vespertine then closed during the COVID pandemic and reopened this last year, Version 2.0. I admittedly enjoyed having canapes on the third floor, but recognize that Version 2.0 is a little more streamlined and efficient.) Dinner lasted for approximately three hours. Food: The tasting menu included 13 courses, plus optional supplements. There was also an option of three drink pairings (the non-alcoholic Vitality paring, the mixed Dynamic paring, or the Vinifera wine pairing). Each course was expertly prepared and visually intriguing. For example, one striking dish called "Summer" was composed primarily of wild herbs and flowers. The presentation was beautiful, but I honestly expected this dish to exemplify "form over function." I was so wrong, as it was playfully delicious. In turn, the well-known dish "Obsidian Mirror" (mussel gelee and smoked mussel panna cotta hidden under a layer of kombu oil) was visually stunning and unique in terms of flavor and texture. Finally, the "Coturnix Quail" (quail breast served along with an emulsion of quail egg yolk, mushrooms, and butter) was outstanding. Service: The service was impeccable, friendly and professional. Bottom Line: Vespertine truly is a dining experience. Some may want to compare Vespertine to the Hawthorn, from the movie "The Menu." But I think that misunderstands Vespertine. Whereas, the Hawthorn had come to embody pretentiousness, Vespertine is Chef Khan's effort to create an immersive and unique dining experience, something that diners can continue talking (and even debating) about days afterwards. Note: There is no bar at Vespertine. Therefore, if you arrive early, you are simply left to wait in an outdoor seating area (which had been used in Version 1.0 for dessert service) until your reservation time. read more
Amazing dinner in an amazing building. This dinner was an experience to say the least. We started outside under the stars in blankets and a heated seat. We then took the elevator up to the top floor to tour the kitchen. One floor down we ate our amazing mains. The bottom floor we had our desserts. This meal was one to remember. Happy Yelping! read more
Wow, what a date night. Everything is meticulously curated from arrival to departure-engaging every sense. The non alcoholic pairing was interesting with several unique flavors. The champagne by the glass was top notch. The movement throughout the building was a pleasant immersive touch. Service was A+, food A+, atmosphere A+. Highly recommend. read more
Compliments to chef Jordan Khan for preparing such an exquisite dining experience. My friend and I both had an unforgettable time and hope to come back again soon. First, the venue is inside the famous Waffle House. The exterior structure itself is a twisting tower with horizontal red panels that wrap around the tower giving it a waffle like pattern (attaching a pic for you to see)...very chic. Inside you are met by a host. Once your party has arrived you are taken up the elevator to the top floor. The dinner experience starts off with a tour of the kitchen (on the top floor). You are then escorted down to the lower level into the main dining hall-dimly lit and very romantic. Here we are presented with a pairing menu (zero proof options available too). We decided to go with the dynamic pairing which consisted of both alcohol and zero proof selections (wine, champagne, sake, and fruit juices). The dinner consisted of 12 courses. Each dish had its own unique texture and flavor that was unlike the next one. To add on, the presentation was also a work of art with its vibrant colors and meticulous attention to little details. The pics below just doesn't do justice. Oh, they do offer vegetarian options but should request ahead of time. Protein served: Alaskan scallops, prawn, mussel, Kinmedai fish, quail, and lamb dishes served. So many amazing dishes it's difficult for me to choose a favorite. But if I were to pick just two it would be the obsidian mirror (smoked mussel and plum) and hidden meadow (I call this the secret garden). Oh the scallops with passionfruit (refreshing) was also soooo good. As for the pairing, I love the Heiwa Shuzou (red sake). Has a slight spicy kick to it...love. Also really e joyed the warm Douglas fir tea which tasted like Christmas in a bowl. Overall an amazing experience...the food was exceptional, presentation a work of art, and the service top notch. A perfect place to bring out of town guests if you're looking to impress. Thank you again chef Jordan Kahn and all members of your team for making this experience memorable for us. read more
10 months ago
I celebrated my birthday at Vespertine this year and it was truly one of the most extraordinary dining experiences of my life. From the moment we arrived, the staff made us feel special and guided us through a journey unlike any other. We began with a quick tour of the open kitchen, then were walked into the main dining room where the evening unfolded like art. Later, we were escorted to the gallery on a different ground floor for dessert, which added a magical finale to the night. The food itself was very good but more than that, each dish was beautifully presented, almost sculptural, with a story behind it. Every course felt like a chapter in a narrative, blending flavors, textures, and visuals in ways that amazed and delighted us. The atmosphere is avant-garde and immersive, making you feel like you're part of a living installation. The service was warm, attentive, and perfectly timed, elevating the entire experience. Vespertine isn't just a restaurant. It is a sensory journey where food, art, and storytelling come together. My birthday there was unforgettable, and I can't recommend it highly enough. I would hope and love the chance to meet @ChefJordanKahn himself and ask for his autograph, to thank him personally for creating such a remarkable experience. read more
11 months ago
Walking into Vespertine feels a bit like stepping into another dimension, one designed by an architect who dreams in riddles and stainless steel. The building hums with quiet intensity, and by the time the first course arrives, you start to realize that dinner here isn't about eating so much as experiencing. When I first sat down, I wasn't sure what to expect. There's no menu, no familiar rhythm of appetizer, entree, and dessert. Just a slow unfolding of moments. One dish arrived suspended on a cube of ice, another was served in something that looked like a tiny meteorite. I caught myself laughing mid bite because I couldn't tell if what I was tasting was floral, smoky, or just beautifully strange. Every dish is wonderfully plated and thoughtfully arranged. This is a meal that stimulates both mind and taste buds! Over the course of 3-4 hours, we were absolutely stuffed to the brim and could not finish off all of the desserts. Among the many temples of fine dining in Los Angeles, Vespertine feels like something from another world. It doesn't compete with places like Providence so much as exist in its own orbit, quietly redefining what dining in California can mean. read more
Food was beautifully presented & delicious Servers all very attentive Modern stark decor Minus 1 star because dessert was disappointing & I love dessert It looked amazing but the flavors were not my thing. I like dark chocolate & not goat cheese Would have liked mignardises Also the bathroom soap was weird = powder like back in the 1980s And bathrooms need "person with uterus" accommodations= trashcan + free tampons/pantliners Didn't like seeing a urinal read more
Came here for a birthday celebration and it was definitely a memorable experience. I really liked the creativity and uniqueness behind each dish. From the flavors to the artistic plating, utensils, and dishware, everything felt different and thoughtfully designed. Some dishes I really loved, while others weren't quite for me, but they were all interesting and unlike anything I've had before. The seating arrangement was a bit unusual, not a fan. Though was a fun experience, however for the price point, I'm not totally sure the flavors lived up to the cost. The bench I sat on in the garden was also not heated as they claimed. Unfortunate. Was a bit cold to be seated outside to unwind prior to entry to the restaurant. *valet was $20 but you can literally park free anywhere around the restaurant. Parking is easy. read more
At the upper end of fine dining restaurants are places that transcend simply serving astonishing food and create an entire environment for enjoying it. Vespertine is one of those places. From the moment you lay eyes on the dramatic, custom-designed building, you know you're in for something special. Here, the journey is part of the story, beginning with a tour of the kitchen on the third floor, descending to the dining room on the second, and finally ending your visit in a dessert lounge at ground level. It's easy to defend Vespertine as the finest restaurant in Los Angeles. For me, it is among the top in the country, ranking up there with Single Thread in Healdsburg and the original version of Eleven Madison in New York City. It exists at that ideal Michelin two-star level where chefs are not afraid to take risks, and the service has not yet become a regimented, stiff, and formal process that renders a place soulless. On the contrary, the service at Vespertine is embracing, informative, and fun. And the food. Of course that's what it's all about, and Vespertine does not disappoint. The emphasis here is on hidden layers, often found at the bottoms of exotically assembled bowls. It's hard to total the number of courses because several of them are served in stages or comprised of multiple components. But nearly everything was a home run. The strengths relate to the incorporations of vegetables, fruits, exotic herbs, and especially flowers. There's nothing wrong with the proteins either. A spring lamb is glorious. The quail also superb. The kinmedai perhaps the only miss. But for me, the meal revolves around the obsidian mirror. The dish defies description, both visually and on the palate. Its iridescent texture is unlike anything I've ever consumed, and although the entire dish is probably comprised of less than one tablespoon, it should be appreciated in a dozen or more tiny little bites where every element of flavor and texture can be savored. I simply can't explain it any further. You must experience it. Often I find wine pairings to be comprised of sommelier favorites that are high acid, obscure, and not necessarily wines that could be enjoyed on their own, even if they do happen to match the food they are served with. None of these are problems at Vespertine. The Vinifera pairing consists of mostly old-world wines of high pedigree that superbly match their courses and are each notable wines standing on their own. The more expensive Optivus pairing swapped out three wines for bigger names. While all three replacements were fine wines, I'm not sure whether the additional cost is justified as the Vinifera pairing was quite stellar on its own. Vespertine is not inexpensive, but for the quality of the food, the experience, and the wine, I think the price is well justified and compares well with the other great dining experiences in the country and the world. It's certainly in my top five, worldwide. read more
28 days ago
This is truly an experience. Its magic all the way. You are literally in another world the whole time. You start at the top of the building and you eat your way to the garden. It was such a beautiful moment. The restaurant is open from 6:00 pm to 8:30pm which basically makes for a beautiful Golden hour experience. let me just say that the food is exquisite. Every meal and every level had its own story and its own aesthetic which made every bite even more unique. Chef Jordan Kahn combines flavors that not even your mind thinks of putting together. Have you ever thought of Saffron and Horseradish together? The staff are some of the most generous and genuine people I have ever met. They take care of you like you are part of the family. They make sure that you are calm and cozy the whole time you are there. Fine Dining at its peak for sure. The Michelin Stars are well earned. I wouldn't recommend this place for someone who wants to have a full belly, but it is definitely the most content you will feel and worth the experience. Go for the story, stay for the story. Side note: they also own a coffee shop down the street from there called Destroyer. Go there too! read more
3 months ago
Went to Vespertine for date night. The vibe and architecture is stunning and the presentation for each dish is beautiful. Unfortunately, the food didn't live up to my expectations. It felt like the focus was more on presentation than flavor. Every course looked exciting to try but almost every bite was disappointing. The only dish I truly enjoyed was the caviar course and that says a lot. We also did the wine pairing but most of the wines were mediocre. The only ones I liked were the bottles I included in my photos. By the time dessert came around I was ready to leave. I did not realize that the experience would take over 3 hours. Overall, cool experience but I would never go back. :) read more
An otherworldly experience like none other. Chef Jordan Khan is the real deal, bringing an experimental and whimsical approach to dining that is both magical and frantic. I felt like for those 3 hours that I was transformed onto another planet, each dish magically outdoing the next. Elven knife? Yes, they still have those. You may call the current iteration of the menu 2.0, and in my opinion it's a little more approachable than its pre-covid 1.0 version, but none the less just as delicious and intriguing. And, if you can make it through the lull of the monotone music, just enough to drive you to the brink of insanity, you'll be rewarded with dish after dish of creative culinary excellence. I opted for every supplement available, cause when you're going to spend a house payment on a meal, you might as well. I'm not saying this meal is cheap, but I would argue it's a bargain in terms of the overall experience that would be impossible to recreate anywhere else. Did I mention the birthday candle is edible? Yes, eat it. read more
1 year ago
I've been wanting to go to Vespertine for many many years. But, my hubby said this is probably going to be one of those places that you'll go once, you pay a lot and the food is ok. Well, at the end of the meal, we were both proven wrong. First of all, the restaurant reminds me of the movie The Menu. If you haven't seen the movie yet, see it first before you go there. I don't know how to describe the vibe of the restaurant. It's modern, yet old school at the same time? The price tag is heavy ($800 per person), but the food is definitely out of this world. My hubby is not a foody, yet he was impressed with the food AND the dessert. Our favorite dish were the flower in a bowl dish. It's as beautiful to look at as it is to eat. Our favorite desert was the purple ring dessert. I don't know how they are able to get the pieces into the bowls to fit perfectly. The service here was top notch. Even though it was a 2 - 3 hour seating, it didn't feel like it because the pace that they serve the food was perfection! There wasn't long long long pauses between the dish and it also didn't felt rushed with the 12 courses they served. I definitely want to come back here again when there's another special occasion. The only regret I have is not wearing a dress that was loose enough to eat EVERY SINGLE BIT of the food! read more
10 months ago
After all the takeouts during the pandemic I always wanted to visit the actual restaurant but never had a chance till this evening The evening started on the heated bench patio with stunning views and initial bites. A kitchen tour followed, offering a peek into the precision, before settling in the main dining room. We finished in the intimate gallery space for transitional plates and desserts. The ~11 course menu featured innovative, seasonal ingredients. Highlights: * Wild Scallop: Passionfruit, ají amarillo--bright and delicate. * Hidden Meadow: Preserved tomato, wild forest berries--earthy tang. * Deep Ocean: Sweet prawn, quince--pristine seafood. * Obsidian Mirror: Smoked mussel, Buddha's hand--the standout: a glossy black "rock" of smoked mussel cream, salted plum, and kelp oil. Visually mesmerizing, with smoky-briny depth. * Mains: Tender Coturnix Quail (waxflower, sacred pepper) and rich Spring Lamb (yeast fudge, magnolia). * Other gems: Aged Kinmedai (red papaya, Indian mallow), sourdough porridge bread (quail fat), Red Earth (Hokkaido pumpkin, strawberry, temescal), Caramelized Pancake (lamb fat, single-malt scotch). I chose the Vitality Pairing (non-alcoholic)--a masterful series of house-made juices, kombuchas, and infusions: sparkling birch, rosé of black muscat grapes, jicama rice yeast rambutan, rhubarb kombucha with red currant, chanterelle mushroom bear root, roasted barley huckleberry forest herbs, purple corn blood orange rose, Douglas fir tea, and sparkling redwood. Refreshing, layered, and perfectly matched. Desserts like Icy Birch (parsnip, reduced milk) and Layers (black raspberry, sheep's milk) capped a 4+ hour journey. Vespertine is polarizing and pricey, but for those craving transcendence over traditional fine dining, it's unparalleled in LA. A bucket-list triumph--highly recommended for special occasions. read more
8 months ago
If you're looking for a truly beautiful date and a very unique experience, this is the place. The music, the service, the stunning view, and of course the beautifully presented food -- this is where you want to be. I love all of Jordan Kahn's restaurants, especially his taste in music. Thank you for the emotions. read more
You start your experience with a quick visit to the kitchen where the magic starts and then make your way down to the second level for the main part of the meal. How cool is that? That's nothing compared to the actual food and it's presentation. Every plate that is placed in front of you looks out of this world which matches exactly how everything tastes! Fantastic courses with excellent service. Definitely worth a visit! read more
From the eerie synth music to the clear acrylic seat backing, Vespertine sets the stage for an immersive dinner that feels like performance art. It's a multi-sensory journey that needs to be experienced to be understood. Definitely opt for the caviar supplement, the contrast against the black oyster goo was phenomenal. I'd skip the UNI though- It arrived as part of a dessert, paired with white chocolate which was a combination I wasn't prepared for, and wouldn't recommend (some things just aren't meant to be fused). We did both the wine and non-alcoholic pairings, and I'd recommend doing the same if you're curious. they each added distinct layers to the experience. Come with an open mind and let yourself be surprised. read more
This restaurant was beyond belief and I can see why it is a 2 Michelin star restaurant. The menu is so well crafted and the flavors are some I've never experienced before! There is only a set number of tables and we all come in at around the same time. The host will take us around the restaurant and into the kitchen to see the chefs working hard to prepare our meal. Each plate comes with a story on how the food is sourced as well as the inspiration for the dish. Once we were done with the savory food, we were escorted downstairs where we transitioned from savory to sweet. The savory food was out of this world but I personally was not a fan of the desserts. Overall, this restaurant is really one where everyone should try at least once. read more
It's been about 8 years since we return here. Came here for our 8 year marriage anniversary .The building seem the same but the food and experience has evolved. My first experience felt like chef Jordan Kahn had us enjoy the food with compliment to the new building. It felt like I was preparing to take off into a space ship and landed at a new planet at the end of the culinary journey. This time the space ship has settled on the new planet and he is sharing with you what the planet has to offer. With bountiful flavors, diverse beverages and it feels like the planetary colony has flourished into a settlement. The tasting menu reminiscent of his style of using unique platings and organic presentations of the food. The signature "looking into a terrarium " and experiencing the miniature world through your five senses. I augmented my experience with the dynamic pairing: wine, sake, beer, curated nonalcoholic beverages and white truffles . My husband did the wine pairing and the uni augmentation. We were surprised in how the ingredients were presented! I highly recommend this new experience for individuals who remember the beginning of chef Kahn's vespertine journal to the present and for any adventurous gastrohunters out there to read more
We love traveling and trying the rare Michelin star restaurants. While cinc sentis in Barcelona is one of our favorite, this easily became one of our top three! We came here for a last minute birthday celebration. The service, the view, the food---all well crafted and attention to detail is guaranteed. We decided to skip the wine pairing and instead get suggestions from the sommelier. He walked us through some amazing wines to pair with the meal. Every wine we tried was unique and left me wanting more. It is an absolutely memorable birthday and we will definitely return. The flavors are very unique, the duck was not gamey, and the variety of this experience went through all flavors and brought about memories I long forgot. The power of food to both connect past memories and create new ones. read more
I finally went to this experience and it was very nice. The presentation of the food entrees by Chef Jordan was very interesting and unique. You had 12 courses to dine with plus dessert and tea. The waiters were phenomenal. They explained everything thoroughly how the meal was prepared and where the ingredients came from. Fantastic view. The building has a modern architectural abstract look with three levels. Some food items were just ok and some were outstanding. You start on the top floor in the kitchen and then work your way down to the second floor for entrees and then to the bottom floor, for desserts and tea. They have a beautiful courtyard outside in the waiting area. Note: Expensive so bring your wallet. The experience is worth trying. read more
5 months ago
I took my wife to Vespertine for her birthday last Tuesday for its tasting menu and it was really the most creative and original tasting menu I've enjoyed. The dishes were very unique and beautifully presented. One dish was served in a hand-carved ice bowl...pretty impressive. It was a 12-course program, so you were not going to leave hungry. We went with the wine-pairing as well, which were excellent selections for each course. Housed in a very unique and TALL structure that thankfully has an elevator. I thought it was clever that you finished your dinner on the floor below, which is at street level, so you just walked to your car when you were finished. This isn't lunch money that's for sure, so put some cash aside for it. A special treat for the eyes and palate. read more
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More info about Vespertine
3599 Hayden Ave
Culver City, CA 90232
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(323) 320-4023
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Ask the Community - Vespertine
How much is the avg price per person?
Without drinks pairing about $450 to $500. With drinks pairing and coffee $600 to $700.
Is this restaurant ever supposed to open inside again?
Yes, it is reopening in April 2024. Reservations are on Open Table.
Is the restaurant still offering take out? I can't seem to find that option on their website.
Yes, I just ordered some tonight but it appears that the days and the times are limited.
How's the dining experience during covid?
We've done their take out dinners and they have been phenomenal. Inventive, clearly described, beautifully presented, oh and delicious and a plenty to eat.
When I try to check out on ExploreTock, it requires me to purchase the $90 wine pairing. I don't drink, is this a new requirement?
Hello Lindsey, thank you so much for reaching out! For this particular menu we do have a required beverage pairing. We also have a non-alcoholic option for those that prefer not to imbibe. Since it is The French Laundry, we wanted to complete the…
Are the drink pairings cocktails or wine ? Or do we have a choice?
Although I am sure it changes, the pairings were a combination of wine, sake, kombucha and there was a cocktail of their choice included as one of the starter courses and they inquire if you want the cocktail. I am sure you can supplement as you…
What is the average price for two?
Hello! Each tasting menu is $295/person. Service charge and tax is additional and the reservation is pre-paid in advance. Upon arrival, no additional payment would need to be made, unless anything else were to be added on, such as beverages. Valet…
Will you adjust the menu for a seafood allergy ? Ty
yes, when you are taken up to the lounge at the beginning of the experience you are greeted by the chef. He specifically asks if there are any food allergies or restrictions. In my party one person couldn't eat fin fish and they had no problem…
On what day of the month do future reservations become available?
Hello Sofia, we release our reservations monthly, on the 5th of each month (for the following month) at 10am. We hope to welcome you soon!
How long does the dining experience usually take at Vespertine?
Hello Gabriel, The experience lasts, on average, 3 hours depending on each guest's individual pacing.…
Hi, would we be able to request a Vegan tasting menu ahead of time? Thank you
Hello Ruby! We would be delighted to make a vegan menu for you. We look forward to welcoming you soon!
Were you guys inspired by the Bjork album Vespertine?
Hello Jonathan, While we are huge fans of Bjork and her album Vespertine is very inspirational, the name Vespertine for us primarily refers to things that come alive or…
Can you accommodate gluten free, i.e., cross contamination?
Absolutely! We are happy to accommodate all dietary restrictions and preferences and will modify the menu accordingly.
Is the food at your restaurant pregnant woman friendly? (Wife can't eat anything undercooked and raw fish)
Congratulations on the new addition to your family!! Just let them know when you get there what you can or cannot have. They are so communicative, friendly and accommodating. Plus, the have a great juice option. So delicious!
Can we bring our child?
Hello Diana, Thank you for your interest in Vespertine! We absolutely do welcome little ones with…
Do they sell gift cards?
Hello Terry, We do sell gift cards! You can reach us at contact@vespertine.la or…
Can they accommodate one person?
Hello Bruce, Thank you for your interest in Vespertine! We can absolutely accommodate reservations…
My wife is pregnant & I am allergic to shell fish. I want to celebrate her birthday there. Can we be accommodated for that?
Yes, when you make the reservations, let them know in advance and they will advise if they can substitute. Their menu changes based on the ingredients available/in season.
Why does Yelp recommend reviews?
43 reviews that are not currently recommended
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