Oh, I've not yet had the chance to try Destroyer, though am hoping to rectify that sometime soon'ish.
This (Vespertine) is such a leap from his previous experiences ... I know he has a great pedigree, pastry-wise, but this is at least an order of magnitude more, in terms of degree of difficulty.
I wish him well, and would absolutely be thrilled to see something this conceptual take hold in LA. But, I'm very unsure whether LA is the type of dining town that embraces something like this. It does seem much more Scandic/Nordic (a region I adore).