Vespertine

Stories about Vespertine

Vespertine makes the most creative takeout food in Los Angeles

Bill Addison • Los Angeles Times • May 19, 2020

Before Jordan Kahn’s unearthly project Vespertine took up residence in the four-story building at 3599 Hayden Ave. in Culver City, architect Eric Owen Moss simply called his structure “Waffle.” No nickname could be more apt: Its form resembles

will rush home to unpack our meals. We don’t know the specific contents yet, only that the week’s theme is “A Southern Supper.” While idling I think about my last time inside Vespertine — which, when fully operational, is one of the most polarizing

Vespertine   

L.A. special occasion takeout and delivery recommendations

Bill Addison • Los Angeles Times • April 15, 2020

, Costa Mesa, (713) 463-6060, vacarestaurant.com Vespertine We need artists in the heart of darkness; Jordan Kahn is as much an artist as he is a chef. Among restaurants serving takeout, unearthly Vespertine was perhaps the biggest surprise: How would Kahn

Auburn    Bavel    Bestia    Bon Temps    Broken Spanish    The Brothers Sushi    Cassia    Crustacean    Dialogue    Pasjoli    Felix    n/naka    Shunji    Vaca    Vespertine   

Vespertine Chef Jordan Kahn Is Bringing an Ambitious Pop-Up to Hollywood

Hailey Eber • Los Angeles Magazine • September 28, 2020

While many L.A. restaurants have gotten creative with their outdoor spaces—turning parking lots into piazzas and the like—to offer al fresco dining amidst COVID-19 precautions, Vespertine chef Jordan Kahn is, of course, taking things further. Kahn

, who’s known for his avant-garde take on fine dining, is planning to take over the former Auburn restaurant space on Melrose Avenue for a pop-up called Ephemera. “The Melrose space is more conducive to the Vespertine experience than the outdoor space we

This Stylish Market in Chinatown Is Curated with Love

Heather Platt • Los Angeles Magazine • October 5, 2021

restaurant, Vespertine. She was keen to carry some of the gourmet-toast accoutrements he makes. “He’s been super supportive.” Omsom Spice Packets “They make it easy to create popular Asian meals at home,” she says of these pre-blended seasoning packs. “I love

3 New and Notable L.A. Restaurants to Try in June

Hailey Eber • Los Angeles Magazine • June 2, 2021

are behind this ambitious trattoria at the O Hotel. Clay Cassis hails from Bestia and Vespertine; Joel Stovall comes from Josef Centeno’s restaurants. Together, they’re cooking intriguing riffs on Italian classics. Papaya makes an appearance in a pork

Jonathan Gold's 10 best dishes of 2017

Jonathan Gold • Los Angeles Times • December 15, 2017

Angeles, things are complicated. 1124 San Julian St., Los Angeles, (213) 749-1099, www.rossoblula.com. Hirame Detail of Vespertine chef Jordan Kahn’s Hirame at his restaurant in Culver City. Allen J. Schaben / Los Angeles Times If you were looking for the

oddest dish being served in an American restaurant right now, you might start with the fish course at Jordan Kahn’s Vespertine, a dish that nudges the idea of culinary abstraction dangerously close to the singularity. It doesn’t look like fish, for one

Verlaine    Cosa Buona    Irenia    Kismet    Holbox    Pizzana    Kobee Factory    Rossoblu    Vespertine    Dialogue   

Is this the world's cheffiest fried chicken sandwich?

Jenn Harris • Los Angeles Times • November 7, 2020

the fried chicken sandwich: As part of Food Bowl, the Los Angeles Times' annual food festival, Jordan Kahn of Vespertine and Destroyer in Culver City melded minds with Zaiyu Hasegawa of Den restaurant in Japan to make a fried chicken sandwich. It was

chicken with moshio, a Japanese sea salt harvested by scraping dried and hardened seaweed, and added sansho pepper for a piney, citrusy flavor that numbed the tongue. Kahn’s restaurant Vespertine is known for its exquisite tasting menus that challenge

These Were Our Favorite Places to Get Takeout in 2020

Andy Wang • Los Angeles Magazine • December 21, 2020

Eastern food. 500 Mateo St., Arts District, baveldtla.com. Vespertine Jordan Kahn’s deeply thoughtful, evocative, and ever-changing multicourse takeout menus have spanned the globe—Sicily, the Yucatán Peninsula, Japan—and he’s re-created dishes by Grant

Review: Ghost kitchens are everywhere, but are they good?

Brad A. Johnson • Orange County Register • October 28, 2020

behind Yi Shan is Victor Zhou, a young chef who interned at Next in Chicago and later worked at Vespertine in Culver City, both very expensive restaurants specializing in modernist cuisine. Yi Shan is quite the enigma. The online menu is illustrated with

photos of elegant, very modern-looking fine-dining cuisine, the sort of fancy presentations you might expect from a chef who worked at Next and Vespertine. Each diminutive dish is intricately plated and dramatically sauced and garnished. But that’s not

At Vespertine, Jonathan Gold makes contact with otherworldly cooking. Is dinner for two worth $1,000?

Jonathan Gold • Los Angeles Times • September 1, 2017

If you were looking for the oddest dish being served in an American restaurant right now, you should probably start with the fish course at Jordan Kahn’s new Vespertine, a dish that nudges the idea of culinary abstraction dangerously close to the

, your server would instruct you on how to eat the dish, or at least on where you might direct your spoon. At Vespertine, the server, wearing a severe frock like something out of “The Handmaid’s Tale,” does not. If you prompt her, she may whisper the word