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11 Reviews
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Fantastic
Without a doubt, the most innovative, captivating, and delectable feast I will ever savor. It transcends mere dining; it becomes an immersive experience, a meditative endeavor, and a voyage to an exotic and unfathomable realm. A visit to Vespertine is more than just a meal; it is an extraordinary event.
Be the first to ReplyTake-home on Steroids
We recently ordered last week's vegetarian take-home experience from Vespertine. It was truly amazing. the positive vibes began with an email inquiry about a certain ingredient which was answered quickly even though the restaurant was not open on that day. Thank you Megan. When we picked up the meal it was beautifully boxed and contained a sheet with a description of each dish and detail reheating instructions. the food was inventive and unique which has always been a forte of Chef Kahn. We are not big eaters and had no difficulty in getting two complete meals out of what was billed as servings for two. We do not eat meat and a vegetarian experience like this was truly delightful. Sort of wish they would do a vege or pescetarian meal more often.It was a very good value for the quantity and quality of the food and the expert take out service and "presentation." Kudos to the chef and the entire Vespertine team.
Be the first to ReplyCovid-19 Takeout Love Affair
My partner ordered pick-up and told me we were having a date night some seven weeks into quarantine. Music on, candles lit, wine breathing, dress AND make-up on ... quite an effort after living in yoga pants and sweats for weeks. He arrived with the bag, complete with menu cards and a note "We encourage you to enjoy tonight's menu in a celebratory fashion and allow these offerings to provide temporary respite from the circumstances." Perfect.
I am from New Orleans and my mother is a southern belle and I was lucky enough to be raised by my parents who's passion was cooking dinner together almost every evening, including cocktail hour, and our meals were gourmet delights.
This southern comfort food knocked me down into a sensory delight from the first to last dish. I think I was 'Geechee Gullahed" as the chef explained on the card.
Finger licking explosion of flavors, and this is where your love affair begins as one must use their fingers while eating boiled peanuts. I hadn't had boiled peanuts since I was a little girl on my grandfather's farm. The pimento cheese spread on the perfect crisps was like the 4th of July in my mouth and oh so savory. The corn bread/pudding was some of the best I've ever had and along with the greens?! Heaven and childhood sent. The grits ... never have there been such a fabulously textured and flavorful southern staple. The garden box was a sight to behold ... the most beautiful vegetable grouping with a sauce divine. The prawns in their rich broth with delicate purple fingerlings and corn on the cob. Again, fingers in good use and licking good. The sweet potato ... small bundles of caramelized molasses mini explosions and every bite eaten. The desserts ... I don't normally eat pralines, but it was the most delicious confectionary treat and every single bite was savored with gratitude. Thank you Vespertine for sharing my childhood times 1000.
Wow. wow wow wow
We've eaten all over the world. We have fun discussing our 1-5 restaurant rankings. We struggle over which one ranks where. Well, after a night at Vespertine, the number 1 position is perhaps locked "forever" with Vespertine holding the position. Just a crazy, nearly insane (in a good way) experience. I won't repeat the many thousands of observations posted in other reviews.
Adventuristic foodie? If you can, you must.
Cannot wait to go back.
Wow...
2 stars is just right
Am I glad I went? Yes. Would I go back? Maybe but maybe not. The food was beautiful and artistically presented. I've been to 6 of the 7 3-star places in CA and this visit was one stop of three 2-star LA joints over a long weekend. The theater of the experience was a strong point. You start outside, stop briefly on the 2nd floor to to greet the chief, then up to roof for first courses, etc, Lots of motion. The food was very good but not 3-star life changing or even close. Some of the dishes were visually quite stunning, but none were emotionally evocative. The drink pairings were a notable weak point. The descriptions were terse (e.g., red wine from northern California) and the interplay with the food was unremarkable. After the main meal, we were escorted back to the uncomfortable outside siting area for an overwhelming number of last bites. The whole experience was more food-based visual art/theater rather than simply great food in the spirit of Manresa or Benu.
Do I appreciate the art of Vespertine? Absolutely, Would I return there compared to other more food-centric LA locations like Providence? Probably not.
Spectacular Menu WoW
I really have only great things to report. Creativity, flavor, experience and great portions. Absolutey reccomend before they get a 3rd M star. I don;t want them to increase the price at all. It was well worth every penny though.
Only to slightly negative comments
#1
Coffee is $10 - this is fine but I was asked if I wanted another and it wasn't clear. That I was being charged for the 2nd coffee which was cold and I only took one small pour of.
I won't make that mistake again! totaling $20... hmm
#2
The only dish I didn't like was a course that looks very interesting! It looks like asphalt but is very salty.
Besides these two comments...
I want to return the next time I'm in LA & OH I LOVED the quail and every course.
I was stuffed at the end and that's how I like to feel.
Not to mention it's beautiful and every aspect of the experience is unique.
100% recommend
Photo's don't even do it justice.
I’ve never eaten so many flowers
Vespertine is a once in a lifetime experience. There were at least 20 small dishes, I may have lost count. Several included flowers that were consumed. Everything was impeccable, service, decor, ambiance. At the beginning you are seated in the outdoor garden (where you return after the end of the meal), then you are taken to the 3rd floor to meet the chef then back to the 2nd floor to eat. The building is an art form especially designed for the restaurant. The clothing of wait staff and cooks all custom designed. The dishes, food containers, utensils all designed by various artists. The background music is specially composed by a friend of the chef. It goes on... The wine to go with the tasting menu was perfect. My only criticism is that there was no singular main dish. At the end of the meal we were full but had not had a major specially satisfying dish. For the price, it was an experience I would only do once. But an experience like none other I have ever had.
Be the first to ReplyExperience of a Lifetime
This is not just dinner. This is a life's experience that should not be missed. Others have posted enough pictures to give you the idea that this is not your average restaurant. They are meticulous with the way they prepare the food, cater to dietary restrictions and provide service that is second to none. I would say that you should definitely use this as a Once In A Lifetime type event.
Be the first to ReplyINSIDE VESPERTINE: LA’S MOST MYSTERIOUS RESTAURANT (OR IS IT A SPACESHIP?)
This year's birthday dinner at Vespertine stirred up quite the reaction whenever I mentioned it. But probably my favorite response was watching my husband's face as I read the official press materials, describing it as "a place of shadows and whispers."
He looked confused, but I continued -- explaining it would be a 20+ course meal, consisting mostly of unidentifiable food, served on dinnerware that looked more at home on the Starship Enterprise than say, in Culver City. Plus, the entire wait staff wore frocks that resembled the wardrobe from The Handmaid's Tale.
Like a good husband, he agreed to go without too much resistance. And booked the reservation -- paying a required upfront cost of $250 per person (not including drinks). Clearly, this isn't a cheap date. But I didn't view this as a typical dinner out. It's more of a performance piece.
Chef Jordan Kahn has quite an impressive resume -- working at some of the country's most notable restaurants including Chicago's Michelin-starred Alinea and Thomas Keller's Per Se (at 17-years-old, the youngest-ever to work in Keller's kitchen). Plus, the great food critic Jonathan Gold ranked Vespertine as his no. 1 pick on his very last "101 Best Restaurants" list in Los Angeles.
Each of the dishes were unique -- but honestly, our favorite part was getting the backstory on each entree and trying to figure out how to eat it. Plus, when you have 20+ dishes, it's tough to narrow it down. We pretty much enjoyed all of them. But we appreciated the spectacle of it the most -- like the choreographed routine of the wait staff when delivering a dish.
The building has also been described as a spaceship. The chef even went as far as telling GQ Magazine that the building is "a machine artifact from an extraterrestrial planet" and that it was "left here a billion years ago by a species that were moon worshipers," and that the building "has its own gravity." Whatever the case -- we thought it was pretty cool!
Before heading out, they served 3 more aperitifs, hot tea and sliced fruit. And just when I thought I couldn't drink or eat anything else, the last frock-wearing waiter for the evening asked if we'd like to "revisit" anything else. We kindly passed. After all, we've returned to Earth -- and felt about 10 pounds heavier. Maybe they were right after all -- that Vespertine is a spaceship and has no gravity inside. Now only if they could make that magic happen when I weigh myself next at the gym!
They try too hard
It's obviously "dressed to impress"; an amazing architectural feat as part of a rejuvenation of a whole suburb. But as someone who is a design tragic and fanatic, it almost left me cold. Everything is choreographed like a Broadway show or Oscar Awards Evening, nothing is left to chance but it lacks warmth and spontaneity.
Yes, it's just been awarded 2 stars by Michelin and yes, it won a recent award for best restaurant in the world for atmosphere but that says more about the building than for the team.
The first step was to head to the top floor and see the views over L.A. - I was taken upstairs and met the main man but then taken immediately downstairs; missed what others say is a highlight.
Then a series of dishes arrive, obviously all perfect and wonderful but as you don't get a menu, you struggle to remember what you have eaten days later.
It's now 2 months later and my trip memories are more on the personal side; e.g meeting and talking to chefs like Dave Beran at Dialogue, Kyle Connaughton at Single Thread, David Bouley of Bouley at Home and the teams at Alinea and Eleven Madison - they all brought a personal touch that is missing at Vespertine
It's a night that I'll treasure but more as a point of saying I've been here.
Be aware though of difficulties of getting home - Uber and local taxi drivers had no idea where it was and I had to wait some time to get a ride back to my hotel.
#1 Restaurant in the World !!!
My wife and I have spent the past several years traveling around the world to try different restaurants, and we have eaten at more than 1/2 the Pellegrino 50. Little do we know that the #1 restaurant in the world is right here in the good old U.S. of A.!!!
The combination of the environment, the presentation, the food, and the service is head and shoulder above all the other restaurants. There are other places with better presentation (Single Thread), more out-of-the-world food (Tickets), service (Guy Savoy), or environment (many Parisian restaurants), but Vespertine makes the entire package work.
My wife ordered the non-alcoholic pairing, and it was amazing. I had the full wine pairing and I probably would never have ordered those wine on my own, but they worked perfectly with the food. My recommendation is to add the non-alcoholic pairing on top of the full wine pairing in order to get the complete experience.
My only complaint is that the staff did not offer us any beverage paring. After 3 courses, I had to flag down a server to let him know that we wanted the paring.