Vespertine

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!

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 ha

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

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.

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