Video: Vespertine L.A.'s Most Revolutionary Restaurant

The most revolutionary restaurant in L.A. right now is Chef Jordan Kahn’s Vespertine. Vespertine is so much more than a meal. It’s an architectural experience that incorporates the whole “Waffle” building. Diners start outside in the garden, continue up onto the rooftop, greet the chef in the kitchen, and, finally, take a seat in the dining room. To dine at Vespertine is to be transported to another world. Flowers, succulents, seaweed, and space goo are just a selection of offerings you might find on the menu. The dishes look out of this world, but they are delicious. It’s a polarizing restaurant that had mixed reviews when it first opened, but Jonathan Gold loved it and named it his number one restaurant in L.A. Vespertine is game changing and should be on the international map.

Did you enjoy this video? Make sure to subscribe to our YouTube channel.

[arve url=”https://youtu.be/1ilJA3WUKNE” /]

Looking for more great spots for food and drinks in L.A.? Check out our city map of Los Angeles!

VESPERTINE

Address & Contact Information
3599 Hayden Ave, Culver City, California, United States
Website
Instagram
The four-story “Waffle” building, designed by Eric Owen Moss.
The four-story “Waffle” building, designed by Eric Owen Moss.
Baby succulents and chicken dripping emulsion on a truffle seaweed chip.
Baby succulents and chicken dripping emulsion on a truffle seaweed chip.
Kelp chip with fermented chickpea.
Kelp chip with fermented chickpea.
Cookie with black currant and foraged wildflowers.
Cookie with black currant and foraged wildflowers.
Mango, brined in marigold.
Mango, brined in marigold.
Preserved bougainvillea with horseradish cream, red apple, and aged rice vinegar.
Preserved bougainvillea with horseradish cream, red apple, and aged rice vinegar.
Wild trout roe with almond buttercream and icicle radish.
Wild trout roe with almond buttercream and icicle radish.
Vespertine has some of the craziest presentations in the world!
Vespertine has some of the craziest presentations in the world!
Raw Hokkaido scallops with umeboshi, burnt onion, smoked bone marrow, and puffed quinoa.
Raw Hokkaido scallops with umeboshi, burnt onion, smoked bone marrow, and puffed quinoa.
British Columbia honey mussels, coated in poppyseed, with Chinese artichoke, and tapioca in vegetable juice.
British Columbia honey mussels, coated in poppyseed, with Chinese artichoke, and tapioca in vegetable juice.
Cod cheeks with cured pork fat and pickled lovage.
Cod cheeks with cured pork fat and pickled lovage.
Aged squab with quince and black currant.
Aged squab with quince and black currant.
Leg of the squab, barbecued over the coals and brushed in rose petals.
Leg of the squab, barbecued over the coals and brushed in rose petals.
Lamb heart with fresh sheep cheese and fermented plum.
Lamb heart with fresh sheep cheese and fermented plum.
Overripe plantain taco with lamb marmite and nasturtium.
Overripe plantain taco with lamb marmite and nasturtium.
Kiwi, snap pea, chickpea, and violet custard.
Kiwi, snap pea, chickpea, and violet custard.
Poached rhubarb, black carrot, sweet cream, and black raspberry juice.
Poached rhubarb, black carrot, sweet cream, and black raspberry juice.
Santa Barbara uni with frozen bergamot cream, date toffee, pecan candy, and Pedro Jimenez sherry.
Santa Barbara uni with frozen bergamot cream, date toffee, pecan candy, and Pedro Jimenez sherry.
Roasted almond praline, cucumber redwood ice, and pieces of shortbread.
Roasted almond praline, cucumber redwood ice, and pieces of shortbread.
Kaitlin with chef Jordan Kahn after our meal.
Kaitlin with chef Jordan Kahn after our meal.

Have you been to Vespertine? Leave a comment below.

2 comments

Submit a comment

Your email address will not be published. Required fields are marked *

This site uses Akismet to reduce spam. Learn how your comment data is processed.