After discovering the restaurant over a year ago and waiting feverishly since they reopened to have a trip and opportunity to dine there, finally happened yesterday evening. Below my review I posted on TripAdvisor. In my opinion- flawless and pure art.
Vespertine is an avant-garde dining experience unlike any other, blending food, art, architecture, and atmosphere into a truly surreal evening. It is not just dinner—it is a sensory journey.
Housed in a futuristic, strikingly modern building, designed by renowned architect Eric Owen Moss, Vespertine immerses you the moment you arrive. The design is minimal yet intense, setting a mysterious tone. Everything—from the music to the lighting outside—feels deliberately curated to heighten the experience.
The multi-course tasting menu is incredibly inventive, with each dish resembling a work of art. The flavors are complex, leaning heavily on textures and unusual ingredient pairings. While some dishes are astonishingly good, others may feel more like an experiment than a satisfying bite. It is a meal that is meant to provoke thought as much as it hopes to please the palate.
Highlights were for me: Wild Scallop (1st dish), Deep Ocean – sweet prawn with white nectarines (3rd dish in ice), Obsidian Mirror – smoked mussel with squid ink and plum (4th dish), Layers – Black raspberry and brown sugar crips (12th dish).
Service is attentive, but in a very controlled, almost theatrical way. The staff maintains the tone of the experience, which is formal and synthesized. When placing or removing dishes, each movement was perfectly orchestrated. Every course is explained in great detail, however, brief enough that you’re not getting a novel and are enthusiastically asked to enjoy. As the evening winded down, commencing on 4 hours, the staff took time to talk with me about their path in life, how they feel working with Chef Jordan Kahn and their aspirations. I truly enjoy conversations like that, even after 11 PM.
Vespertine is not for everyone. It’s a deeply conceptual dining experience that feels more like attending an art installation than sitting down for dinner. For those open to experimental cuisine and willing to embrace the abstract, it’s an unforgettable evening.
However, if you're seeking traditional fine dining or comfort, Vespertine may feel more challenging and a bit out there. Expensive, perhaps and definitely daring, it’s an adventure meant for curious palates. Definitely worthy of 2 Michelin Stars!!
This will be a treat each time I come to LA which I hope will be often.
by cotedusunset
12 Comments
Great post, it’s been on my bucket list for years
Wish they’d take solo diners.
Wow this looks amazing
Holy shit that looks…expensive….and amazing. Adding it to my list, thanks for the photos.
Definitely a must try.
If you can swing it the caviar addition goes really nice with the third dish. Also if you like uni they do an uni desert that is really unique. Just like Meteora they do a sort of whacky beverage pairing that is pretty cool – otherwise I stand by their reserve wine pairing is one of my favorites of any place I’ve been. This is my favorite quail preparation I’ve ever had. This place is my favorite in LA although Providence is really spectacular as well.
Is 395 still the price? All told, I dont see it as particularly pricey for such an experience, IMO, yet the price has been commented on in other reviews and touched on here. I assume the pairing and supplementals raise that price to 4 figures per swiftly, with easy possibilities for 5?
This was a well written review, thank you for sharing! The Mirror and Layer dishes really pique the imagination.
How heavy was the meal compared to other long fine dining experiences you’ve had?
I had the opportunity to eat there about five years ago before they closed for the pandemic. Truly an incredible experience albeit not entirely enjoyable. It’s was almost like the culinary equivalent of watching a Lars Von Trier movie. Beautiful but challenging. Some of the food was amazing. A lot of it tasted like brunch food. Very seasoned, sweet and savory. Chef Kahn is a brilliant dessert chef so I think his palate kind of crosses over into savory dishes. I left incredibly full. And kind of uncomfortable. But I would recommend it to anyone who loves fine dining and the highest level of cooking and creativity.
I’m so glad to hear about this. I booked a reservation there a couple weeks ago, hoping it’s great
We really enjoyed it when we went. Wish me had more room for the dessert outside!
Love Vespertine! What an extraordinary experience like no other.