Finally crossed Vespertine off my list thanks to
@tom.pie and it was a surreal odyssey. Felt like escaping to a brutalist concrete monastery from the future that’s slowly being overtaken by nature. It’s easy to dismiss as high concept nonsense, but I found the experience more akin to visiting an artist’s studio than that of a restaurant. Some dishes barely looked edible and resembled sculptures. There was so much to appreciate beyond eating food. If you took the movie Annihilation (2018) and made it into a tasting menu, that’s Vespertine.
For context, chef Jordan Kahn aimed to create “food devoid of tradition” at Vespertine. While I think that’s impossible, dude aimed for the stars and landed on the moon. He collaborated with architects, fashion designers, ceramicists, and musicians to craft every element of the experience in alignment with his vision
1. 🍴Wild Scallop - passionfruit, aji amarillo, horseradish
2. 🍴Summer - snap peas, kiwi
3. 🍷Kiwi with oxalis and lemon verbena
4. 🍴Deep Ocean - sweet prawns, quince
5. 🍷Kuheiji junmai daiginjo
6. 🍴Obsidian Mirror - smoked mussel mousse, plum, squid ink gel
7. 🍷Plum kombucha with redcurrant and lipstick pepper
8. 🍴Aged Kinmedai - red papaya, indian mallow
9. 🍴Coturnix Quail - waxflower, sacred pepper
10. 🍴Sourdough Porridge Bread - heirloom peel-corn oats, quail fat
11. 🍴Spring Lamb - yeast fudge, magnolia foam
12. 🍷Heiwa shuzou red rice sake
13. 🍰 Red Earth - hokkaido pumpkin, strawberry, temescal, palo santo mist
14. 🍰 Caramelized Pancake - lamb fat, single-malt scotch, birch syrup, deconstructed blackberry. Douglas fir tea infusion
15. 🍰 Uni - white chocolate, candied kelp, water chestnut, 1968 PX sherry
16. 🍷Sparkling redwood sapling & verjus
17. 🍰 Layers - black raspberry, sheep’s milk yogurt, beets, butterfly pea milk dust
Despite feeling completely overstimulated at the end, I highly recommend