Reviewers describe Jordan Kahn’s cuisine as, “the most ambitious in Los Angeles.” Kahn’s cooking is a blend of progressive culinary technique and Vietnamese flavors, and dishes like heirloom rice porridge with Santa Barbara uni, egg yolk, hazelnuts, ginseng, brassicas and echire butter or Pork with caramelized black vinegar, goji berry, lily bulb and dried almond are “a veritable symphony of flavors and textures” that are “almost too beautiful to eat.” Kahn trained as a pastry chef (he cut his teeth in the pastry department at Alinea), and his desserts are so good that “you will have to search long and hard in order to find a better dessert” than his Coconut Bavarois with coffee, condensed milk, Thai basil, peanut croquant and chicory.