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✔️Dinner ✔️Dine in ✔️Take out
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Dining as art at this sleek, ultramodern venture from Jordan Kahn (Destroyer, Red Medicine).
Hours
| Saturday | 6–8:30 PM |
| Sunday | Closed |
| Monday | Closed |
| Tuesday | 6–8:30 PM |
| Wednesday | 6–8:30 PM |
| Thursday | 6–8:30 PM |
| Friday | 6–8:30 PM |
Address and Contact Information
Address: 3599 Hayden Ave, Culver City, CA 90232
Phone: (323) 320-4023
Website: https://vespertine.la/
Menu Photos
Order and Reservations
Reservations: opentable.com
Photo Gallery
Related Web Results
Vespertine – Culver City – a MICHELIN Guide Restaurant
Chef Jordan Kahn’s singular operation is tucked inside a strikingly futuristic edifice of red steel aptly named “The Waffle.” The bold, stark setting is a …
V E S P E R T I N E (@vespertine.la) · Culver City, CA – Instagram
Vespertine is more than a restaurant — it serves as an artistic medium for expression, where nature takes center stage. Each dish narrates a story rooted in …
Vespertine (Culver City, CA) [5] – kevinEats
Vespertine Restaurant 3599 Hayden Ave, Culver City, CA 90232 323-320-4023 www.vespertine.la. Sat 09/21/2024, 08:00p-12:25a
Reviews
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!
… moreThu 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.
… moreI 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.
Sammi L.
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.
… moreThat 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.
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.
… moreHowever, 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.
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.
… moreFrom 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.
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.
… moreKelsey 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!
… moreRichard 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.
… moreJessica 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.
… moreZeno 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.
… moreAs 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.