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At Vespertine, the last word in outlandish eating, staff are on a mission to "disrupt the course of the modern restaurant" as pioneers in the immersive culinary scene.In LA's thriving foodie scene, Vespertine has emerged as part of a new generation of restaurants where the experience of eating is matched by an equally sumptuous feast for the other senses.Kahn greets diners in a kitchen worthy of an interior decorating magazine and they are then escorted to the open-air lounge on the top floor.In the dining room, guests taste 15 dishes. Kahn said his work is influenced by the molecular gastronomy of Spanish chef Ferran Adria and the avant-garde Chicago restaurant Alinea, where he cut his teeth.Food can appear to take a back seat amid all this ostentation, but Kahn insisted that the dining experience is about more than what's on the plate.
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