DRC & Friends Dinner [Re-Calculated] | Kali: Thursday, January 16th at 6:45PM

This is a gathering of "the" top names in burgundy.... all wines are presented with a Michelin Star meal from Kali on Melrose. Approx $40,000 of wine is scheduled to be shared with 14 guests. 

Wine List

Welcome | Champagne Magnum

First Course | Top Names in Chablis 

Domaine Vincent Dauvissat, "Les Preuses" Chablis Grand Cru, 2021
Domaine Francois Raveneau, 'Montée de Tonnerre' Chablis 1er Cru, 2020
Domaine Nathalie and Gilles Fèvre, Chablis Les Preuses Grand Cru, 2019

Second Course | Top Names in White Burgundy

Domaine Roulot, Meursault 1er Cru Clos Des Bouchères, 2022 
Domaine Leflaive, Puligny-Montrachet 'Les Combettes' Premier Cru, 2020
Coche-Dury, Meursault Coche-Dury, 2018

Third Course | Mis Favorites Little Wines That Inspire

Domaine Robert Chevillon, Nuits-Saint-Georges Les Vaucrains, Cote d'Or, Burgundy, France, 2012
Domaine Marquis d'Angerville, Champans Volnay Premier Cru, Burgundy, France, 2020
Leroy, Nuits St. George, 1982
Comte Armand, Clos des Epeneaux Pommard Premier Cru, Burgundy, France, 2010
Dominique Laurent, Gevrey-Chambertin 'Les Combottes' 1er Cru, Burgundy, France, 2005

Fourth Course | The Bigs

Domaine de La Romanee-Conti, La Tâche Grand Cru, 2018
Arman Rousseau, Gevrey -Chambertine 1er Cru, Clos St-Jacques, 2016
Maison Dujac Fils & Pere, Romanee Saint Vivant Grand Cru, 2009

Dessert | TBA

Kali is a small neighborhood restaurant tucked in between Hollywood and Larchmont village. Created by lifelong friends/co-workers chef Kevin Meehan and Drew Langley, the two have had always dreamed about creating a high-end restaurant without pretension. Stripping away all facades of what fine dining should be, Kali focuses strictly on the ingredient, technique, and service creating a casual environment everyone can enjoy.

We focus on local and hyper-seasonal farmers' market ingredients with a contemporary twist and Californian sensibilities.

5722 Melrose Avenue, Los Angeles, CA 90038

Kevin Meehan
Co-Owner/Chef, Kali

With the opening of Kali Restaurant, Chef Kevin Meehan's broad 23-year culinary career reaches its apex. At Kali, Meehan, whose deft hand was cultivated in Los Angeles' most prestigious kitchens, joins forces with long-time friend and professional colleague, Drew Langley, previously the wine director at the iconic, Michelin-starred Providence.

For the 41-year-old Meehan, Kali represents the evolution of not just Kali Dining, his roving private dinner pop-up, but the rigorous years he spent refining his craft. The contemporary California restaurant blends the precision and hospitality of the white tablecloth kitchens where Meehan developed his culinary acumen, with the accessibility and ease of a local's favorite neighborhood haunt.

Born and raised in Long Island, New York, Meehan's initial foray in the industry was at a fried chicken joint when he was a teenager. While most would be turned off by working the fryer, Meehan was feeding an innate attraction to food, and, in the process, unearthing what would become a life-long love affair with the restaurant world. After graduating high school, Meehan enrolled in the esteemed Culinary Arts program at Johnson & Wales University in Providence, Rhode Island, an education that he would test and sharpen on-the-line during an apprenticeship at the Michelin-starred L'alban Chambon under French Master Chef Dominique Michou, and, later, alongside Los Angeles' finest chefs.

In 2000, Meehan drove cross country to assume a post at the celebrated L'Orangerie, then helmed by Chef Ludo Lefebvre. It was there that Meehan met Langley, who he would subsequently work with at the now late Bastide, where Meehan served as Chef de Cuisine, and, later, at Citrine. After Citrine's closure in 2005, Meehan joined Patina Restaurant Group as Chef de Cuisine at Joachim Spichal's seminal Patina restaurant in Downtown. During his three-year tenure, the restaurant received a Michelin Star for its fresh interpretation of French cuisine informed by seasonality, and Meehan was consequently promoted to Executive Chef of Café Pinot.
 
In 2012, Meehan parted ways with the prolific restaurant group to launch his passion project, Kali Dining. The underground operation quickly garnered critical attention for Meehan's assertive, yet nuanced tasting menus that he prepared, dinner party-style, for Los Angeles top tastemakers, luminaries, and food enthusiasts. Kali the restaurant was birthed from the success of Kali Dining, and the passion that Meehan and co-owner Langley share for pushing the boundaries of the typical fine dining experience.

When Meehan is not in the kitchen, or finding inspiration from the stacks of books he collects, the Culver City resident and new father can be found spending time with his wife and twin girls, and watching English Premier League football games.

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How it Works:

1. We take a $250 non-refundable deposit - this is not the cost of the dinner approx will hold your space.  Should the dinner not hit the minimum of 14 guests - we will refund your purchase.  Should the dinner continue, deposit is forfeited.
2. We open 1 bottle per guest - maximum 14 guests.  Our policies about corked bottles, One bottle per paying guest, and price of dinner is not predicated on any one wine remain in place and are excepted at deposit.
3. All guests are welcome to bring a special bottle to share without additional corkage fees (we will pour) we do ask that you let us know in advance so we can prepare glassware.
4. We will offer companion tickets - $500 food only or $750 to share wine (we will provide additional glasses and service) (only available with a full price companion - you will share their wine)
5. Once we reach the minimum - we issue invoices that need to be paid inside of 48 hours.  Price of the event includes tax but does not include service and 3.5% credit card fee.
   
   Why do we do the deposit system?  Credit card companies no longer refund the 3.5% credit card fees - That is approx $150 per person in fees.

Rules of the Shared Wine Companion: We will split one pour evenly between the two guests - providing extra service, and additional stems.

Glassware will be AP (all purpose) - we will offer a ZALTO upgrade when we issue final invoice & agreement.

Zalto Upgrade: 

• We will double decant and prepour all wines when appropriate.
• Wines will be poured into a nice AP glass (all-purpose)
• You can use them as a decanter and pour into a great glass that you bring or we can provide a ZALTO Burgundy stem that you get to keep for $90
• $90 per ZALTO - you will own the glass - you can purchase more than one if you would like a set.  

Dinner Policy

All tickets (including Deposits) are non-refundable.  We can adjust your menu for dietary needs up to 72 hours prior without any additional cost.  Wines can change without notice, failure or corked wines do not result in any type of credit or refund. We open one bottle minimum per paying guest, and can reduce the total number of bottles being opened so that the event does not have to cancel should ticket sales not reach potential.  Fewer bottles will equal larger pours, so you will get the same quantity of wine and we always open the best wines for the quality of the event. Cancellation due to illness is understandable and appreciated, but does not qualify for a refund.  If you are not well, you may ask for the food to be made available for togo or assign your seat to someone else without fee.  The perishable nature of our product requires no cancellation, no credit, no refunds for any reason. Cost of ticketing fees and credit card fees are lost at purchase.