Vespertine - Culver City

I had the immense pleasure of indulging in the Vespertine x The French Laundry dinner set a few months ago, paying tribute to the time when Chef Jordan Kahn honed his culinary prowess collaborating with Chef Thomas Keller. The thoughtful recreation of each dish was a testament to the skills of the kitchen, and I was struck by how exceptional the salad and seafood courses were. To achieve such culinary heights, solid cookery is a must.While Chef Kahn's traditional Vespertine menu may be avant-garde, the TFL meal demonstrated that he is undoubtedly a master of classical cookery. Overall, the Vespertine x The French Laundry dinner set is a gastronomic triumph, a rare and delectable treat for those fortunate enough to partake. Highly recommended for anyone seeking a taste of culinary excellence. Ive eaten here a handful of times. It's great for a date. DISH RATINGS: Carrot-ginger purée, Maine lobster pocket, and pea shoot salad. The carrot-ginger puree is smooth and silky, with the perfect balance of sweetness and spice. The Maine lobster pocket adds a luxurious and decadent texture to the dish, while the pea shoot salad adds a fresh and light element. 5/5 Haricot verts, tomato tartare, and frisée. The dish is a work of art, with the vibrant colors and intricate plating. The haricot verts are cooked to perfection, with just the right amount of crunch and tenderness. The tomato tartare is a delightful surprise, bursting with flavors of tomato and herb. The frisée adds a refreshing and bitter note, perfectly complementing the other flavors on the plate. 4/5 Lettuce Gratin is a dish that I never knew I needed in my life until now. The lettuce is cooked to perfection, with a subtle smokiness that adds depth to the dish. The creamy and cheesy sauce is rich and indulgent, making this dish a true comfort food experience. 5/5 Parker house rolls with Bordier butter are simple yet exquisite. The rolls are warm and fluffy, with a subtle sweetness that perfectly complements the richness of the Bordier butter. 5/5 Pot de feu with short ribs and root vegetables is a hearty and comforting dish that is perfect for a chilly evening. The short ribs are fall-off-the-bone tender, and the root vegetables add a rustic and earthy element to the dish. The broth is rich and flavorful, making this dish a true soul-warming experience. 5/5 English pea gnudi. The gnudi is light and fluffy, with a delicate texture that melts in your mouth. The English peas add a fresh and sweet element, while the sauce is creamy and indulgent. This dish is the perfect balance of lightness and richness, making it a true masterpiece. 5/5 Overall, the dining experience at Vespertine is a journey through a different realm of culinary artistry. Each dish is a work of art, meticulously crafted to perfection. The ambiance is surreal, making you feel as though you've entered a dreamlike world. I highly recommend this restaurant to anyone looking for a truly unique and unforgettable dining experience.

This avant-garde restaurant offers a multi-sensory dining experience that's unlike anything else in LA. The menu features innovative, thought-provoking dishes that are as visually stunning as they are delicious.

The best dining experience I've ever had. If it were up to me, I'd award Vespertine another Michelin star, especially as it blew the and starred restaurants we visited in France just a few months prior out of the water. I don't want to spoil anything, but pretty much everything (service, pacing, music, setting, menu, portion size, and both ambition and execution of the dishes) was exceptional. I couldn't believe how much I loved pretty much every dish. Just hit after hit after hit. If I had to nitpick this nearly perfect experience, as a wine enthusiast, I'm not a fan of their wine program (or at least how it's structured). There is no wine list (you can discuss wines with the somm), which is really annoying/frustrating for someone who knows what the like or knows what they'd be interested in trying. They had some wine BTG, but the selection didn't particularly impress me nor did the price. We ended up splitting a glass of 2011 Lopez de Heredia Tondonia Reserva for $60, which is considerably more than the entire bottle costs are most retail shops. I also wouldn't mind corkage being less than $100 or, more significantly, removing the 1 bottle/table limit. To their credit, they use great Zalto glassware, and the very attentive staff ensured our glasses were never empty and the wine was always at the proper temperature. I recommend either talking to the somm before going to figure out what wine you'll order, or bring a bottle of Champagne, which will pair very well with most of the non-dessert courses. And, once again, the wine program wasn't ideal, but we still had the best dining experience to date, so no harm, no foul. Chef Jordan came to our table at the end of our meal and after chatting with him for only a couple of minutes, we could tell he's a very special talent with an immensely thoughtful approach to his craft.

We have dined at some of the best restaurants in the world--Noma, Geranium, Central, La Tour d 'Argent, Joel Robuchon, French Laundry, Fat Duck, Le Meurice Alain Ducasse, Borago, Oteque, Mellisse, Guy Savoy, Alinea, Ceto, Picasso, and more--so naturally, we had high expectations for this restaurant. While the food was interesting and good, I have a couple of serious complaints: 1. I made it very clear at the time of booking that I am pescatarian. Yet, during dinner, my two meat courses--lamb and quail--were replaced with vegan dishes, not pescatarian ones. I was left with cabbage for one course and mushrooms for another. I was still hungry after both the appetizers and the main course. Thankfully, the dessert filled me up, but given the price and caliber of this restaurant, I expected seafood substitutions for the meat courses, which is standard practice at other top-tier establishments. I brought this up with both our male server and the female supervisor when we paid the bill, and was told it 's their regular substitutions.... 2. We were celebrating a birthday, yet the birthday acknowledgment was severely lacking. The birthday boy received a card--a plain piece of paper with Happy Birthday handwritten on it. No special birthday dessert, no candle, nothing. For a restaurant at this level, that 's unacceptable. 3. We also noticed that the guests at the table next to us were complaining about their wine pairing experience. Two supervisors were involved, and the chef came out briefly to settle their complaint. While it 's great that issues are addressed, it would be nice for the chef to come out and greet all guests, not just when there 's a complaint. I hope these issues are taken seriously, as the experience did not live up to the standards we 've come to expect from a restaurant of this reputation.

By far an experience you will never forget. Every dish was amazing. The staff was so kind too. Walking in the music and ambiance is so inviting. The food is delectable. Each dish takes you on a trip of the chefs vision. I will definitely come back.