The story
Chef Jordan Kahn, the award-winning chef/artist behind two-Michelin-starred Vespertine and the acclaimed Destroyer, brings his singular vision to Meteora. Here, he and his team present a contemporary and creative showcase of exceptional California ingredients. The cuisine is defined by primal live-fire cooking, ingredients of rich biodiversity, and a deep sense of creativity—what they call New California cuisine. Meteora partners exclusively with sustainably-minded farmers, foragers, fishermen, and ranchers, sourcing ingredients that reflect the bounty of the state.
The Michelin-starred tasting menu at Meteora is a multi-sensory journey. Sample dishes include Sue Buxton day boat scallops with caramelized honey and heirloom banana, or Job’s tears with cachucha peppers and smoked almond. Guests choose between main courses like acorn-fed pork with Tropea onion and strawberries, or Margaret River Wagyu. The bar offers a separate menu of smaller plates, such as oysters with flaming beef fat and smoked tomato, or avocado and caviar with porridge bread. The experience is rooted in a “new fine dining” philosophy—a more relaxed approach with an emphasis on comfort and ease.
The restaurant’s biophilic design, created in collaboration with Roth Architecture and OV&CO, is described as “living architecture.” It interprets a natural, regenerative atmosphere that can be seen and felt. The space is intimate and immersive, with an interactive, nourishing meal that activates memories of the past, present, and future. A private room is available for special occasions. This holistic hospitality, centered on warmth and connection, makes Meteora a distinctive destination for contemporary dining in Los Angeles.
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