Vespertine - The Gaffe of Kahn

Did vespertine pull out early? I could have sworn they had dates until at least october.

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Interesting. Emergency switch?

I noticed their dinners through TFL sold out much quicker than the ones after. Plus this one seems like a low-grade disaster. They must have heard.

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They didn’t learn a goddamn thing :laughing:

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did they learn yet?

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@moonboy403’s review:

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To my eye he (Jordan Khan) does not know how to properly cut fish for sashimi.

It’s pretty insulting to all the work a CMC has to do to call JK a master chef :rage:

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I guess I should copy and paste Gavin’s my review here on FTC.

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Is this largely a cut and paste of your review? :frowning:

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No, I didn’t order from Vespertine. But I’m tempted to juxtapose the situation this time. :poop:

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Is this the same guy who stole posts before?

Same guy that word-for-word plagiarized from reviews here? Yup.

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We should call him out on social media. What are his handles?

yup

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Ephemera

Vespertine chef Jordan Kahn will launch Ephemere, a temporary pop-up restaurant located at the former Auburn restaurant space, in November. The “gastronomic installation” will feature an array of guest chefs and seat up to 38 guests on an outdoor patio. Tickets will be released via Vespertine’s website.

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Got an email from them about more availability.

But it doesn’t look like many people are biting :grimacing:

Interesting tidbit from the article is that Vespertine is doing about 300 takeout meals per night (presumably per night they do takeout).

“ But he ultimately decided that while Vespertine focused on the 300 takeout orders it does each night—currently a multi-course exploration of Japan for $95 per person—part of the team could split off and serve people in the new space. During the pandemic, demand has been such that he’s been able to retain his staff, give them raises and maintain their healthcare. “The staff has been really amazing through this and not bitching and moaning about doing takeout, but we still talk about wanting to connect directly to people and crank up the experience we can give them,” Kahn says. “And it’ll allow us to hire more staff.”

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vespertine sicily

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“One time I took a trip to Sicily, here’s some eggplant and tomato mixed together…”

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