Vespertine

It's really an experience worth the price 😌 its not super overwhelming and the full course was nicely spaced with small portions so that you can enjoy all of them. Wonderful experience over all.

An ethereal experience that straddles the line between high art and experimental gastronomy. Each dish evoked fond memories of spending time out in nature trails, smelling pine trees, blooming flowers, and the sharp brine of the ocean. I can see why this was Gold's top restaurant for multiple years and the "alien cuisine" moniker really lives up to the experience because it was otherworldly.

We had a wonderful experience at Vespertine. The service and the food was top notch as you would expect from a michelin star restaurant. All the staff was knowledgeable about the courses and ensured we were well taken care of. The course came out looking like pieces of art and had unique flavor profiles. I took 1 star off of atmosphere as some of the seating was a little worn. All in in it was a memorable evening.

Vespertine calls itself an “experience,” and while that might sound lofty or even a bit stuffy at first glance, we were completely blown away by how true—and how beautifully understated—that description is. Every course was more stunning than the last, both in flavor and visual presentation. The textures, the plating, even the feel of the utensils against the stoneware—it all felt deliberate and deeply considered. It’s immersive, almost theatrical, but never in a way that feels overdone. What really struck us was the staff: poised and elegant without a trace of pretension. They elevate the evening without ever making you feel out of place. Vespertine isn’t just a meal—it’s a memory. We left feeling inspired, impressed, and already planning a return visit.

Timothy Hagood

Pictures show the wine pairing selection. We did upcharge the wine and truffles. Cost is high, but is expected for a reservation only dining experience. As others stated the overall is great but if you are a foodie connoisseur you'll be slightly disappointed with the flavor of some of the dishes. The staff is beyond amazing with the professionalism and memorized stories to tell. Staff accommodated us as we had an issue before we began.. I mean what place has a pillow and blanket when you don't feel well? Plus they refunded for 1 guest and we didn't ask.. Just was in the bank a few days later. Also they have to go boxes if you can't finish. Great job staff.. Thank you!

Thu Pham

I made a reservation at Vespertine to celebrate my boyfriend’s birthday, and it was such an incredible experience from start to finish. The staff were very attentive and descriptive with every dish that was brought out, which made the whole evening feel thoughtful and immersive. I chose the spirit-free tasting, and it was amazing to experience such a wide range of creative flavors with each course. A few memorable dishes were the Obsidian Panna Cotta and the Birch-inspired dish. Both were so unique, flavorful, and unlike anything I’ve had before. I also loved how the chef incorporated personal memories through scent and taste, it added such a meaningful touch to the meal. Experiencing the different levels of the building really elevated the storytelling aspect of the night. Each floor had its own mood, and by the time we went downstairs for the final dishes, the flavors felt grounded and earthy. Almost like the perfect ending to a journey. Overall, it was a truly special dining experience. Huge props to the chef and his amazing team for creating something so thoughtful, beautiful, and unforgettable.

Katelyn

This was an amazing experience all around. It’s very obvious how much time, effort, and creativity goes into every single dish that you are served. I loved how a lot of courses had some sort of fruit component, i’m not used to that but it worked so extremely well! The aged kinmedai was insanely good, the papaya paste with it was incredible. My favorite savory dish of the night was the quail that was served with an emulsion of quail eggs, and deep fried sourdough porridge bread. I mean fried sourdough? I have no idea how they thought of that but it was mind blowing! One of the dessert courses was a lamb fat caramelized sourdough pancake and WOW was it amazing, it was also just such a fun course that you wouldn’t expect to get in a place like this. The final two desserts were life changing, by far some of my all time favorites, they were both extremely complex and unique but tasted so delectable. The atmosphere was modern and elegant, and all of our waiters were wonderful.

Taka H

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.

Kelsey Montgomery

What a fantastic experience. The food and the art and the story behind this place are exceptional. The staff and the chef were wonderful. The food was mind blowing and the ambiance of the space was like something I have never seen before. Highly recommend coming here! It was about a 3 hour experience and there is valet!

Richard Park

Amazing gastronomical experience with attentive and friendly service. From the architecture to the food, an unforgettable dining journey. Its art meets food without sacrificing the taste and culinary experience.

Jessica Chen

All the dishes were flavorful and beautifully plated. I love that every single dish, from the plates itself to the ingredients inside, have an origin story and all the servers knew exactly where and who sourced them. Every bite has a myriad of textures and tastes elevated, yet it still feels intimate. Most of the dishes were a careful combination of tart, savory, sweet, and nutty. The service was 10 out of 10, I had hot water, still water, wine and tea but they were so attentive, never letting my cups be empty. They even packed us extra pancakes to go because they over heard us saying that we’d love to have some for brekky. If you’re debating between the 2 Michelin stars in LA, would choose Vespertine over Providence.

Angela Chetina (Psychology and sexology)

⭐️⭐️⭐️⭐️⭐️ A truly hypnotic dining experience Vespertine is not just a restaurant — it’s an experience. From the moment you step inside, you’re transported into a world that feels otherworldly, cinematic even. The ambiance is absolutely hypnotic — warm, mysterious, and immersive, with lighting and architecture that make you feel like you’ve entered an art installation or a film set. Every detail of the space feels deliberate, from the acoustics to the ceramics. The service is faultlessly polite and deeply respectful, yet never stiff. It feels like you’re being guided through a story. And the food — it’s exceptional. The tasting menu reads like poetry and tastes even better. Highlights for me included the Wild Scallop with passionfruit and ají amarillo, and the Obsidian Mirror, layered with golden osetra caviar, smoked mussel, and plum. Each course is both thoughtful and adventurous: Oat Porridge Bread with quail fat, the delicate Spring Lamb paired with yeast fudge and magnolia, and the standout Sea Urchin with wild kelp and 1960 DX. The experience felt like a gentle trance — not rushed, not performative, just deeply curated and emotionally rich. Vespertine isn’t for everyday dining, but for a special moment, it delivers something truly rare: stillness, beauty, and creative excellence. I left feeling nourished — body, mind, and imagination.

M. MENA

It's really an experience worth the price 😌 its not super overwhelming and the full course was nicely spaced with small portions so that you can enjoy all of them. Wonderful experience over all.

Minako Y

Vespertine calls itself an “experience,” and while that might sound lofty or even a bit stuffy at first glance, we were completely blown away by how true—and how beautifully understated—that description is. Every course was more stunning than the last, both in flavor and visual presentation. The textures, the plating, even the feel of the utensils against the stoneware—it all felt deliberate and deeply considered. It’s immersive, almost theatrical, but never in a way that feels overdone. What really struck us was the staff: poised and elegant without a trace of pretension. They elevate the evening without ever making you feel out of place. Vespertine isn’t just a meal—it’s a memory. We left feeling inspired, impressed, and already planning a return visit.

Luis Leon

Exceptional place! Is not only a restaurant it’s a whole experience. You can tell the servers and staff are passionate about delivering quality, and the price of the meal reflects that. The owner and chef was there, he was very approachable, his talent for creating high quality work is evident in every detail. Thank you Mr Kahn

Chollada Thongnoppakhun

I really love the food here – everything is delicious and impeccably done. I’ll definitely be back. It truly was a very happy birthday. 🎂✨

Andrew Lim

Vespertine can best be described as ethereal and the singular vision of its creator, Jordan Kahn. Every single element of this restaurant has been imagined and planned, from the Eric Moss designed building (affectionally named "The Waffle"), to the dream like music ambiance, the appearance of staff and the incredible intricate dishes that are created and presented. There are flavors and dishes here are indescribable, and work to challenge your traditional notion of food. Some dishes that we had, such as the the wild scallops with passion fruit and aji amarillo and "spring" (peas, onion and toasted nuts in a stone bowl) was some of the best bites we've had in our life. Nothing about Vespertine is conventional, and the dishes are creative, cerebral and almost otherworldly and alien. The inspiration behind each dish is carefully explained which gives you an appreciation of the creative process and uniqueness of each ingredient. This multi-sensory experience definitely requires your commitment (in terms of time, attention and $), but if you are willing to engage with this vision, you will have by far one of the most unique meals in North America. It borders the line between theater and art and invokes themes of spirituality, nature and locality. Vespertine is an experience that is hard to convey in words and requires one to experience it first hand. If you are in the area, it is without a doubt worth a visit and a special trip. We will definitely be back again!

Jovanni Romero

An ethereal experience that straddles the line between high art and experimental gastronomy. Each dish evoked fond memories of spending time out in nature trails, smelling pine trees, blooming flowers, and the sharp brine of the ocean. I can see why this was Gold's top restaurant for multiple years and the "alien cuisine" moniker really lives up to the experience because it was otherworldly.

Joe Reilly

We had a wonderful experience at Vespertine. The service and the food was top notch as you would expect from a michelin star restaurant. All the staff was knowledgeable about the courses and ensured we were well taken care of. The course came out looking like pieces of art and had unique flavor profiles. I took 1 star off of atmosphere as some of the seating was a little worn. All in in it was a memorable evening.

Joshua Escobar

All the cooking shows I’ve seen could not have prepared my husband and I for the many surprises of this early winter feast. The dishes mix fantasy and industry much like the architecture, itself. The flavors really evoke the locations that the servers carefully describe. In a word, elemental. We recommend the housemade non-alcoholic pairing and an order of the uni sherry dessert.

Ingrid

I brought my daughter to celebrate her 40th birthday. From the unique exterior gardens with heated cement seats, where blankets were also available for chilly nights, to the incredible aroma of the first floor (kitchen)..where we were initially taken... to the exceptional attentiveness of the staff, it was a most enjoyable experience. I was so happy that we chose two variations of drink pairings. They were both exceptional, with the Dominic including juice additions..that were extremely unique and delightful to the palate. *I might highly recommend the non-alcoholic choice for those who don't partake. The pottery in/on which the entres were served were both visually and sensually pleasing. Each dish a gustatory delight! It was a most memorable experience for us both

I came to Vespertine to celebrate my birthday, and overall it was a strong, thoughtfully executed experience. The concept is distinctive and immersive, from the architecture to the dishware, and the service team delivered a high-touch, polished experience that felt intentional throughout the evening. Most courses were well-composed and aligned with the restaurant’s creative vision, making the night feel special and well-curated. That said, there were a couple of execution gaps that impacted the overall experience. I unfortunately encountered a shell in one of the dishes, which was disappointing given the level Vespertine aims to operate at. Additionally, despite submitting my dietary request weeks in advance, my main course substitution was limited to mushrooms instead of lamb, which felt underwhelming and not fully aligned with expectations for this caliber of dining. Overall, Vespertine delivers a memorable and innovative experience with excellent service and artistry, but tighter attention to detail and better accommodation of pre-communicated dietary needs would elevate this experience.

Vespertine was simply an awesome experience. From the beginning to the end, the staff was super attentive and a pleasure to talk to. It was a great touch by escorting us to the top floor to see the kitchen before they took us to our table. As for the food, we were a little underwhelmed by some of the dishes. The presentation of each dish was some of the best we have ever seen, but there were a few courses where the flavor was relatively mild and unexciting. We maybe thought the flavor was toned down because many of the dishes were foraged and maybe they wanted to stay pure to the ingredient. We did add the uni dessert and unfortunately we didn't really like it. It didn't quite work for us. We would still recommend adding the drink pairing. We did the dynamic pairing that had a mix of wines with juices. Overall, we had a wonderful evening but we felt that Providence had a better meal. If you are going to spend that much, we would rather go back to Providence.

Vespertine, sleek, ultramodern venture from Jordan Kahn. The restaurant has reopened in April after being closed throughout the pandemic. Designed by renowned architect Eric Owen Moss, the building is a 55-foot tower of undulating glass and curved steel. The only description of this restaurant is that it is a is an experimental experience. The tasting menu integrates elements like scent, sound, and architecture to enhance the dining experience. The dining experience involves moving through various spaces within the building, reflecting the progression of the courses. Vespertine’s food, to put it bluntly, is all over the place. Some courses are fairly tasty, while others are simply unpleasant to consume. Uni as part of a dessert was over the edge.

Zeno Lee

Vespertine was simply an awesome experience. From the beginning to the end, the staff was super attentive and a pleasure to talk to. It was a great touch by escorting us to the top floor to see the kitchen before they took us to our table. As for the food, we were a little underwhelmed by some of the dishes. The presentation of each dish was some of the best we have ever seen, but there were a few courses where the flavor was relatively mild and unexciting. We maybe thought the flavor was toned down because many of the dishes were foraged and maybe they wanted to stay pure to the ingredient. We did add the uni dessert and unfortunately we didn't really like it. It didn't quite work for us. We would still recommend adding the drink pairing. We did the dynamic pairing that had a mix of wines with juices. Overall, we had a wonderful evening but we felt that Providence had a better meal. If you are going to spend that much, we would rather go back to Providence.

Enjoyed my meal but it prob wasn't the best two star I've ever had and while everything was good I feel only a few dishes truly 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 definitely very artistic so on that basis alone I would def recommend the experience just to have that experience.

The experience at this restaurant excels in many respects — the atmosphere is striking, the service polished, and the presentation deeply considered. The ingredients are clearly chosen with care and of undeniably high quality. However, the one element that fell short was the flavor itself. The dishes were pleasant, but none delivered the kind of bold, memorable impact that lingers after the meal. The tea and dessert portion downstairs, in particular, felt conceptually ambitious but ultimately missed the mark. Overall, I appreciate the vision and craftsmanship behind the meal, yet given the price point, I wouldn’t return. The experience is beautiful — but not compelling enough, culinarily, to justify a repeat visit.

Steve Wang

The experience at this restaurant excels in many respects — the atmosphere is striking, the service polished, and the presentation deeply considered. The ingredients are clearly chosen with care and of undeniably high quality. However, the one element that fell short was the flavor itself. The dishes were pleasant, but none delivered the kind of bold, memorable impact that lingers after the meal. The tea and dessert portion downstairs, in particular, felt conceptually ambitious but ultimately missed the mark. Overall, I appreciate the vision and craftsmanship behind the meal, yet given the price point, I wouldn’t return. The experience is beautiful — but not compelling enough, culinarily, to justify a repeat visit.

I have been to 30+ Michelin starred restaurants and this is by far the worst one I have been to. If you just want to take pictures and don’t care what “food” you are eating, you are probably fine. Even the hot towel they gave us at the beginning had a dirty rotten smell. And through out the experience, they are telling great stories, but they are serving bitter, sour and astringent food combinations. If that’s not bad enough, the drinks are even more disastrous, almost all the alcoholic and non-alcoholic drinks are bitter, making me even wanting to vomit. For most restaurants, I always expect what the next course would be, but for this one, I just want to run away. I felt like being a cow in Malibu ranch eating bitter flowers and grass. It’s hard to find anything tasting good. (A rich cow paying 1500 for 2 people) （plus both of us had a slight diarrhea next morning)

Jingwei Zhang

I have been to 30+ Michelin starred restaurants and this is by far the worst one I have been to. If you just want to take pictures and don’t care what “food” you are eating, you are probably fine. Even the hot towel they gave us at the beginning had a dirty rotten smell. And through out the experience, they are telling great stories, but they are serving bitter, sour and astringent food combinations. If that’s not bad enough, the drinks are even more disastrous, almost all the alcoholic and non-alcoholic drinks are bitter, making me even wanting to vomit. For most restaurants, I always expect what the next course would be, but for this one, I just want to run away. I felt like being a cow in Malibu ranch eating bitter flowers and grass. It’s hard to find anything tasting good. (A rich cow paying 1500 for 2 people) （plus both of us had a slight diarrhea next morning)