Southern California has its share of exquisite tasting menus, where delicate portions come with a hefty price tag. But for those who've left such experiences still contemplating a taco truck run, a pop-up at Maydan Market is offering a different philosophy. Vesti, led by chefs Adam Gertler and Shane Lyons, aims to send diners home truly content. Lyons himself puts it plainly: they feed you until you're full, and then they still bring out dessert.
Vesti first made its mark with sandwiches served on freshly made focaccia bread, a staple found in grab-and-go form at local spots like Alfred Coffee, andSons Chocolatiers & Cafe, and the Canal Market. The multi-course dinner concept at Maydan Market expands on this, offering a more extensive dining experience. This isn't their first rodeo at Maydan; after a successful run last December, the chefs are back this year, serving dinners at their dedicated chef's counter.
Chefs Gertler and Lyons trace their partnership back to Season 4 of Next Food Network Star in 2007. Their paths diverged before reuniting, with Lyons bringing a diverse background that includes acting in All That at age 12, training at the Culinary Institute of America, and working with culinary luminaries like Daniel Boulud, David Chang, and Tom Colicchio, eventually opening his own restaurant in New York. Gertler, for his part, channeled his "fascination with extruded meat between bread" into his role as "Würstmacher" and culinary director at the popular chain DogHaus. The duo, along with co-CEO and Iraq veteran Chris Berardi, eventually launched Vesti. Initially focused on catering, the pop-up format allows the chefs' engaging personalities to take center stage, a quality the original concept hadn't fully showcased.
The setting for this culinary endeavor is Maydan Market, itself an interesting addition to the local dining scene. It's an expanded version of chef Rose Previte’s Washington, D.C., concept, designed as a curated, elevated dining hall. Tucked away in the back right corner of this beautifully designed space is Vesti's 10-person chef’s counter, where the intimate dining experience unfolds.
Here, the menu is less about a fixed progression and more about adaptation. Each night brings a changing, customized, and creative menu. The chefs demonstrate impressive flexibility, even adjusting on the fly for dietary needs, such as a vegetarian diner. Some dishes might be listed on a posted menu, while others appear as pleasant surprises. The experience cultivates a sense of connection, where diners might feel like they are sharing an amazing dinner with a good friend, according to one account. This engaging atmosphere is matched by dishes served on charmingly mismatched, retro plates. The goal is simple: to ensure no one leaves hungry.
For those interested in this generous approach to dining, Vesti's pop-up offers an amuse-bouche followed by a seven-course meal for $70. Patrons looking for an extra touch can opt for add-ons like caviar and Hudson Valley foie gras. If a full multi-course journey isn't in the cards, Maydan Market also allows guests to grab a table anywhere in the stylish market and order à la carte Vesti items, including their must-try pizza, directly from their phone. These can be paired with cocktails from Compass Rose, the market’s resident bar.
Vesti's residency at Maydan Market is scheduled to continue through January 31, 2027. Seatings are available at 4 pm, 6 pm, and 8 pm, Tuesday through Saturday. Reservations for the chef’s counter can be booked for this unique Southern California dining experience.
