When planning my trip to Los Angeles, I made a long list of venues to visit (literally, twenty restaurants).\u00a0 While I now wish I had done a bit more to find a POC\/WOC kitchen to dine at, I’ll admit, I was swayed by the amount of accolades Vespertine<\/a> has received.\u00a0 Two stars? Best restaurant in Los Angeles? Awards of best atmosphere? This venue had a lot going for it.\u00a0 Although I had been disappointed by my other two-star experience earlier this year (I\u2019m looking at you, Patrick Guilbaud<\/a>), my optimism was once again high.\u00a0 Of course, given I only had limited nights in Los Angeles, I wanted a friend to join me, but, and I\u2019ll get into this below, I couldn\u2019t find anyone to join me.\u00a0 The cost of dinner literally put off every single person I know.\u00a0 I decided to forge ahead with my booking for an ‘otherworldly’ meal, reminding myself that I wasn’t sure when the next time I would be in Los Angeles.\u00a0<\/span><\/p>\n

Arrival in Culver City (or anywhere in Los Angeles) is always a bit of struggle, but the Eric Owen Moss building stands as a behemoth on the street.\u00a0 I decide to go with street parking (mostly because I don\u2019t have small bills to tip the valet).\u00a0 As I am #foreveralone, I think it\u2019s easy for the host to know who I am, but I am still always delighted to be greeted by name.\u00a0 As I\u2019m 3 minutes ahead of schedule, I am seated on one of the heated benches in the garden, then whisked into the building for the carefully orchestrated meal.\u00a0 Lifts open and appear if by magic, and I\u2019m greeted personally by chef Jordan Kaan, who welcomes me.\u00a0<\/span><\/p>\n

As with similar degustations, the meal is broken into snacks (upstairs in the cozy deck on the top level), then dinner in the main dining room, and finally, an after-dinner experience (yes, at an extra cost).\u00a0<\/span><\/p>\n

So, how do I feel about the meal?\u00a0 Thre’s a lot to unpack, so let\u2019s get started!<\/span><\/p>\n

Pros<\/strong><\/h2>\n

\n
• The space is absolutely amazing.<\/strong> There is no denying that architect Eric Owen Moss did something truly awesome with the lot.\u00a0 A venue completely unto itself, there isn\u2019t a lot in the city (any city)\u00a0 that can say the same.\u00a0 Does the building really have an impact on the meal?\u00a0 \u00af\\_(\u30c4)_\/\u00af\u00a0 Basically, you’re overlooking warehouses and other buildings in Culver City, so the elevated space doesn’t add a lot.\u00a0 While I loved (!) the coziness of the top-level, I felt the dining room was weirdly stark, almost to the point of being offputting. <\/span>\n
  \n
  • I think there are real accessibility issues across the outlet (I had to walk upstairs to access the top level, and stairs were also mostly used for people to access the bathroom on the ground floor), and I think fine dining should be available to everyone.<\/span><\/li>\n
  • While the \u2018theme music\u2019 throughout the space was nice, it was also a bit like being in a spa for three hours.<\/span><\/li>\n<\/ul>\n<\/li>\n
  • Beautiful plating.<\/strong> While I might not agree with the taste of everything, the plating of dishes was nothing short of gorgeous.\u00a0 With often dynamic and artistic approaches, there is no question of the level of skill.\u00a0 Each plate was a bit of a piece of art.<\/span><\/li>\n
  • Use of local ingredients.<\/strong>\u00a0 Although part of the description, I could definitely tell that whenever possible, a focus on California produce was highlighted (and really wouldn\u2019t expect things any other way).<\/span><\/li>\n
  • Attention to detail.\u00a0<\/strong> Cold?\u00a0 There’s a cozy blanket (both upstairs and outside in the garden).\u00a0 The table?\u00a0 It retracts easily, allowing the ability to slide in and out of the booth.\u00a0 Knowing my name on arrival?\u00a0 Check.\u00a0 Fun takeaway?\u00a0 Yes, I got a small vial of perfume to take home.<\/li>\n<\/ul>\n

    Cons<\/strong><\/h2>\n

    \n
    • A complete lack of connection with the diners<\/strong>.\u00a0 Readers will know that servers’ ability to connect with me (or any diner) is something I rank as a very important part of the overall dining experience.\u00a0 As a two Michelin star restaurant, my expectations are already very high.\u00a0 While yes, the team knew my name when I walked up, that\u2019s where the \u2018personality\u2019 of the team ended.\u00a0 Dishes were presented quite formally, and then I was left on my own.\u00a0 It\u2019s worth mentioning Dax here (again) because solo dining didn\u2019t have to be such a chore. I stay busy with photography and social media, but at Dax<\/a>, I never felt alone.\u00a0 A similar experience occurred at Gaggan<\/a>, where I could literally witness the service staff to identify what diners were interested in and shift their attention accordingly.\u00a0 For the price point at Vespertine, I feel this is imperative and was surprised at the service approach (I have to believe it was on purpose).<\/span><\/li>\n
    • The cost.<\/strong>\u00a0 Y\u2019all, this is among the most expensive restaurants I\u2019ve ever visited.\u00a0 Without alcohol, it still comes close to Attica<\/a> (yikes).\u00a0 That\u2019s USD295 for the meal (no pairing), USD30 for the afternoon dinner experience\u2019 and USD40(!!!) for a glass of sparkling wine.\u00a0 Yes, the tasting menu is inclusive of service, but adding the pairing will add an additional USD200.\u00a0 Is it worth the price?\u00a0 Personally, I don\u2019t think so.<\/span><\/li>\n
    • Too cool 4 skool.<\/strong>\u00a0 Or, that time I went to the bathroom and used mouthwash instead of soap.\u00a0 To be fair, the soap looked like detergent, so…\u00a0 Similarly, while I don’t mind not seeing a menu for degustation, I think one at the end of the meal is always appreciated.\u00a0 I only received a copy of the menu three days after my visit.<\/span><\/li>\n
    • Not a lot that I actually liked.<\/strong>\u00a0 It\u2019s only been a week since I dined at Vespertine, and I really can\u2019t remember much of the meal.\u00a0 While on the whole, I appreciated the technique when plates didn\u2019t hit, they really didn\u2019t (too salty, bizarro textures, overwhelming flavors, weirdly bland dishes, to name a few).<\/span><\/li>\n<\/ul>\n

      Special thanks to Visit California for their contributions. Visit their website<\/a> if you\u2019re planning a trip any time soon!<\/span><\/em><\/p>\n

      Would I go back to Vespertine?\u00a0 Well, I think that depends on who is paying…<\/p>\n

      Who is Vespertine best for?\u00a0 Appreciative foodies.\u00a0 People with generous expense accounts.<\/p>\n

      Do you have a favorite restaurant in Southern California?<\/strong><\/em><\/p>\n