Red Medicine Jordan Kahn 2011 Top 5 Rising chef

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8400 Wilshire Blvd. (Gale St.) Send to Phone
A culinary experience by Jordan Kahn, an amazing and creative pastry chef back in the savory world doing Vietnamese-inspired cuisine.   Chef Jordan Kahn of Red Medicine Restaurant was one of our 2011 Top 5 Rising Chefs in the US.


Dinner & Lounge nightly
  • Valet parking
  • Dress code: Casual
  • Full bar
  • Reservations suggested

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THIS RESTAURANT IS CLOSED Red Medicine, Beverly Hills, CA

Operations may be disrupted due to COVID-19. Be sure to contact the restaurant to find out its current status and offerings.

THIS RESTAURANT IS CLOSED Red Medicine Restaurant Review

: RED MEDICINE CLOSED AFTER OCTOBER 31, 2014 --- Jordan Kahn has made a name for himself with his pastries. Some call them too creative---not us. After spending time at Per Se, The French Laundry, Alinea and Michael Mina’s XIV, he is now doing savory cooking as the chef in his own kitchen. The story goes that after Kahn’s long working hours the few places that were still open to grab a bite were Asian eateries. Along with managing partner and fellow XIV alum Noah Ellis, he got hooked on this cuisine, and the idea to open their own place was born. And a unique place it is. Red Medicine has a simple décor, all in gray tones, with wood wall accents. The bare tables stand unset: the silverware and chopsticks are in a mug. For once---in Beverly Hills, at least---you sense that the financial resources have been spent in the kitchen and not in the dining room. Through an open space, you can see quite a team helping Kahn. The list of ingredients used in the dishes would make any non-kitchen-professional’s head spin, because when it comes to the food, simple is not Kahn’s style. See evidence of this in the beef tartare with water lettuce, water chestnut, spicy herbs, nuoc leo and chlorophyll, and the pork chaud-froid, seasoned with crispy chicken skin, lychee, clove, pistachio and mustard leaf. Aesthetics also play a big part in Kahn’s culinary experience. Before using your fork, be sure to admire the picturesque green papaya salad, Brussels sprouts, or the farm egg served with brassicas, pickled rose petals, chili, fried garlic, boiled peanuts and lovage. You also may encounter cod in brown butter-soy milk, topped with verbena, pomelo and lettuce stems, and pork, caramelized in black vinegar and honey, and served on a bed of delicious powdered dried almonds. Then it’s time for the grand finale. It is almost impossible to choose between the lime sabayon, lemon grass pot de crème, coconut bavarois or the bitter chocolate. If dining with a group, order one of each to discover a world of sweets that only Kahn can create. The wine list is separated into three sections---$35, $55, $85---and carries wines mostly from France and Germany. The place can get quite noisy, and will serve food in the lounge until 2 a.m. The prices are quite reasonable and range from $7 to $21.

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