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SIX COURSE MICHELIN STARRED DINNER AT KALI WITH APPROX $40,000 OF EXTREMELY COLLECTIBLE WINE, PROPERLY PREPPED, DECANTED, AND PAIRED.

TICKETS ARE NOW ALL INCLUSIVE AT $4000 PER TICKET (INCLUDES WINE SERVICE, DINNER, TAX, TIP AND FEES)  

COMPANION TICKET:  $500 ALL INCLUSIVE (NO WINE, DINNER ONLY) [YOU MAY SHARE WINE WITH YOUR COMPANION]  

Michelin Starred Kali Restaurant teams up with Learnaboutwine to present a PETRUS and Friends dinner... not one Petrus but many!!!  Acclaimed Wine Expert, Author and Host Ian Blackburn will open and present $42,000 worth of top collectible wines with a lavish 6 course dinner.  

•⁠  ⁠All coursed out with glassware, pre-poured, pre-numbered.  

Taste over $42,000 worth of collectable wine!

Little known 50 years ago, this chateau has seen the rise of a myth about the uniqueness of its wine. The wine’s inimatibility is due to many factors, first of all, an exceptional terroir - 40 meters above sea level, the highest point of the appellation - with a layer of heavy blue clay soil and an iron subsoil. These are ideal conditions for the expression of the Merlot grape. With such a special terroir, the approach in the vineyard and cellar is traditional and respectful.  

The work done in the vineyard is fastidious - severe pruning in the winter, regular ploughing, crop-thinning, de-leafing, manicuring the clusters in the summer - and allows the perfect ripening of the fruit. The grape are manually harvested within two afternoons and sorted before crush.  

Fermentation is carried out gently, without any overextraction, in temperature-controlled concrete tanks. The blend, very often pure Merlot, is defined in December and the young wine is aged in 100% new oak barrels.  

This property made famous by Madame Edmond Loubat and then by Monsieur Jean-Pierre Moueix(and Christian Mouiex as well). Today, Ets Jean-Pierre Moueix is responsible for the cultivation, vinification and aging as well as the export distribution of Petrus wines.  The supply is small and demand is setting the price…. this is considered a top liquid asset that will truly appreciate over time.

Wine List

Limited to 14 Guests - we have sold 8 seats.  At 12 paid guests, all six Petrus will be opened and poured;  and we maintain the policy of opening one bottle per paying guest.  11 guests / 11 bottles, at 12 guests/ 12 bottles, the Salon Champagne will be opened if we sell out at 14.... truly worth Celebrating.

Fewer guests means larger pours of fewer wines - you will always get more than you paid for with our dinners as we price the dinners with wines at retail not at Restaurant prices.  Sold out means 14 bottles (minimum) for 14 guests; each guest will be poured a total volume of one bottle of wine over the course of dinner. 

Wines are poured into individual numbered glasses.  One glass per wine.  All glasses are high quality, hand polished, spot free and odorless.  

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.

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.