Vespertine's first year

For chef Jordan Kahn, “intention is everything.” Photo by Christopher Ho.

According to Vespertine’s website, the restaurant “is a gastronomical experience seeking to disrupt the course of the modern restaurant.” And disrupt it did. Vespertine made a controversial debut at the top of Jonathan Gold’s 101 list last year. The food is cerebral and often served in deceptive ways, never fully showing diners the ingredients in their original forms. But now that the restaurant’s first year is coming to a end, chef Jordan Kahn reflects on creating Vespertine’s deeply curated dining experience.