Vespertine

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Your Two Michelin Stars | Michelin Green Star | Culver City, CAHeading

Vespertine offers one of the most singular dining experiences in the country, housed inside “The Waffle,” a striking red steel structure in Culver City designed by architect Eric Owen Moss. Led by Chef Jordan Kahn, the restaurant earned two Michelin Stars and a Michelin Green Star in 2024, recognized for both its creative excellence and its rigorous environmental standards. Food, music, art, and architecture are woven together into an immersive evening where sustainability and invention are the same pursuit.

The Sustainability Print:

Vespertine’s sustainability philosophy starts at the source and extends to every surface in the room. Chef Kahn applies a whole-ingredient approach throughout the tasting menu, ensuring nothing is wasted. A lamb dish might yield cured fat that reappears in a later course as a caramelized sourdough pancake. The dining room reflects the same thinking: wool carpeting, recycled and upcycled glassware, and ceramic service pieces shaped from wild-harvested materials signal a commitment to closed-loop design.

A Study in Sourcing: Ethical and Biodynamic

Every ingredient is sourced ethically, from biodynamic, organic, or wild origins.

Biodynamic Foundations:

The restaurant works specifically with two local farms practicing biodynamic agriculture, with all other produce organic or wild.

Wild and Local Seafood:

Seafood is sustainably harvested from local fishermen, keeping the sourcing close to home.

Foraged Aromatics:

All herbs used across the tasting menu are foraged locally, grounding the futuristic cuisine in the immediate Southern California landscape.

Artful Precision:

Dishes like scallops with passionfruit and ají amarillo or bowls finished with tomato water and edible flowers demonstrate mastery of technique built on ingredients sourced with genuine intention.

Insights

Vespertine proves that the most avant-garde restaurant in Los Angeles can also be one of its most ecologically responsible. Chef Kahn doesn’t treat sustainability as a constraint on creativity. He treats it as the starting condition. Every ingredient tracked, every byproduct reused, every surface considered. For Tinġo, it’s a powerful example of what happens when environmental integrity becomes part of the art.

vespertine.la

(323) 320 – 4023

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