Inside Jordan Kahn’s kitchen at Destroyer

At Jordan Kahn's Culver City restaurant Destroyer, carefully arranged, unconventional plating such as a dish of roasted yam with onion caramel in buttermilk is the norm.

At Jordan Kahn’s Culver City restaurant Destroyer, carefully arranged, unconventional plating such as a dish of roasted yam with onion caramel in buttermilk is the norm.

(Robert Gauthier / Los Angeles Times)

Nov. 3, 2016 2:22 PM PT

Jonathan Gold reviews Destroyer

A dish of roasted carrots, sorel, avocado and aronia berries at Destroyer.

(Robert Gauthier / Los Angeles Times)

Jonathan Gold reviews Destroyer

Roasted carrots, sorel, avocado and aronia berries at Destroyer.

(Robert Gauthier / Los Angeles Times)

Jonathan Gold reviews Destroyer

The Destroyer team preps the kitchen for a new round of fresh, plant-centric servings.

(Robert Gauthier / Los Angeles Times)

Jonathan Gold reviews Destroyer

Oats with a frozen yogurt disk and birch syrup at Destroyer.

(Robert Gauthier / Los Angeles Times)

Jonathan Gold reviews Destroyer

Chef Jordan Kahn adds a few drops of birch syrup to his oats and frozen yogurt recipe at Destroyer.

(Robert Gauthier / Los Angeles Times)

Jonathan Gold reviews Destroyer

Destroyer stocks a multitude of fresh herbs, spices and more.

(Robert Gauthier / Los Angeles Times)

Jonathan Gold reviews Destroyer

Chef Jordan Kahn, right, is creating the best plant-centered, Nordic-style cooking in L.A. at his Culver City restaurant Destroyer.

(Robert Gauthier / Los Angeles Times)

Jonathan Gold reviews Destroyer

Destroyer is a small breakfast and lunch restaurant in Culver City’s Hayden Industrial Tract quadrant.

(Robert Gauthier / Los Angeles Times)

More From the Los Angeles Times

Most Read in Food