Meteora

Join us September 9 for an evening of culinary adventure as Chef Leonor Espinosa brings guests closer to Colombia’s diverse landscapes. Revered for her culinary mastery, Chef Leonor was recognized as The World’s Best Female Chef by The World’s 50 Best Restaurants, and her restaurant Leo in Bogotá currently holds the #8 spot on Latin America’s Best Restaurants list.

For this one-night-only event, guests will experience a collaborative menu from Leo and Meteora.

Limited reservations are available via link in bio.

On Monday evening, the Michelin Guide honored Meteora with a coveted star. This achievement is a testament to our entire team’s dedicated efforts, making them deserving of this recognition alongside the esteemed leaders in the world of gastronomy.

I want to express my gratitude to our amazing employees and partners who inspire me to be authentic and lead with empathy, the purveyors who provide us with a foundation of incredible ingredients, our fantastic guests whose curiosity and loyalty make our work joyful and enriching, and my wife, who epitomizes the beauty and wonders of the heart.

Thanks to all who helped bring Meteora to life. This is only the beginning.

-Jordan Kahn

UT UNUM - “As One”

Each year, Meteora will host the world’s most creative and masterful chefs showcasing their distinct culinary heritage and innovative skills for a multi-sensory, collaborative event.

In partnership with OpenTable, Meteora is thrilled to welcome four chefs featured on the prestigious Latin America’s 50 Best Restaurants list this summer.

Our first guest, Chef Mario Castrellon from Panama City joins us on August 7. His restaurant Maito is No.6 on Latin America’s 50 Best Restaurants list and is celebrated for its innovative interpretation of Panamanian cuisine, a blend of Caribbean, Indigenous, Asian, Creole, Afro-Antillean, and American influences.

Reserve on OpenTable via link in bio.

Grilled sourdough flatbreads with caramelized plantain butter and smoked banana skin honey.

To begin your dining experience, a taste of cherimoya kombucha infused with crushed marigold leaves to awaken the palate and senses.

A new dish that captures the essence of Summer’s near arrival.

Acid trip tomatoes from Girl & Dug Farm bathed in warm olive oil infused with fig leaf and then spooned over grilled California cherries, smoked almond milk, Job’s tears, and charred scallions.

Currently served on Meteora’s new seasonal menu.

Mother’s Day at Meteora

Join us for a celebratory lunch and dinner. Choose between a Spring inspired four course menu in our main dining room or an a la carte experience in our lounge. Every mom receives a gift of signature, seasonal granola and jam to take home.

Reserve via the link in bio

Huitlacoche is also known as Mexican truffle or corn fungus. Its origins are deeply rooted in Mexico’s rich gastronomic culture, and its name derives from Nahuatl, the language of the Aztecs of Central Mexico.

A unique and rare ingredient that possesses distinct flavors like the nuttiness of a black truffle and the sweetness of morels.

At Meteora, we celebrate huitlacoche by roasting the season’s fresh kernels over the fire until deeply caramelized. Then, transform them into a smokey, savory jam seasoned with burnt garlic, toasted chiles, and fragrant spices.

ANCESTRAL MEZCAL DINNER | May 1 - 5

The ancestral method dates back to around 400 BC and is practiced today only by select families in Oaxaca. Free of modern technology, agave is baked in an earth oven and then pounded by hand or stone to achieve mezcal’s fullest expression in both taste and spirit.

We are partnering with El Jolgorio, Nuestro Soledad, and Agave de Cortés, highlighting their exceptional, small-batch, and intriguing distillations. We are also proud to highlight Maestra Mezcalera: Doña Justina Ruiz Perez.

For this special experience, Meteora will showcase five of their unique mezcales, both neat and in cocktail form, alongside a five-course menu by Chef Jordan Kahn.

Reserve via link in bio

Artisanal accents infuse our space with beauty and inspiration.

We worked exclusively with Roth Design in Mexico for our light pendants. Their multigenerational artisans crafted each one completely by hand — no two are identical.

The intuitive process leans into the use of macrame, an ancient tradition based on “singing and weaving” combined with nature’s elaborate and delicate fractals of light.

Our coveted brunch returns exclusively for Easter Sunday. Enjoy an enchanting 3-course experience alongside artisanal cocktails,
warm hospitality, and beautiful design.

Reserve via OpenTable or link in bio

A “risotto” of job’s tears, the seed fruit of a wild grass, with lightly smoked sheep’s cheese for richness, serrano chile for a touch of heat, and crushed Peruvian macambo beans for their extraordinary texture.

The new year begins with our new winter menu. Currently, we are showcasing Robin’s koginut squash that is hearth-roasted and smoked until tender and then served tableside along with grilled bone marrow, smoked chili praline, and an almond cream emulsion.

Join us this weekend for a very special menu by Chef Jordan Kahn, showcasing Meteora’s signature dishes of 2023 and innovation for the year ahead.

Last minute reservations available via link in bio and OpenTable

HOLIDAY BRUNCH
Christmas Eve | New Year’s Eve | New Year’s Day

Soak in this special time of the year with loved ones over champagne, cocktails, and delicious brunch favorites.

Reservations available via link in bio and OpenTable

CHRISTMAS EVE & NEW YEARS EVE

Join us for an exciting, immersive evening with an exceptional 6-course tasting menu by Chef Jordan Kahn.

Each holiday will offer a unique menu featuring peak ingredients of the season as well as luxury and rare items like white winter truffles from Alba and kaluga caviar.

Seatings available from 5:30 - 10:15pm
Reserve via link in bio and OpenTable

Every day is an ingredient celebration at Meteora. From incredible produce grown by local farmers and harvested wild by foragers to exceptional seafood caught by fishermen and livestock raised by ranchers.

Here is a preview of what our guests can expect on our new winter menu.

“At this moment, our farms are bursting with extraordinary winter ingredients such as pumpkins, persimmons, chicories, quince, citrus, and mushrooms. Being in Southern California, we are fortunate to have a climate that also produces exceptional tropical fruits and is experiencing the peak season for dragon fruit, guava, feijoa, banana, kiwi, and cherimoya. It is an outstanding flavor experience to have a composed dish of roasted pumpkin with tropical guavas that are grown in the same soil.” - Chef Jordan Kahn

Sunday brunch with a warming brew of Ethiopia Guduba and a selection of raw sugars.

Murasaki yam is known for its deep, intense sweetness and dense, custard-like texture when cooked.

The roasted yam enriches the flavor and texture of our grilled sourdough flatbread without the need for butter, sugar, and eggs. The outcome is an exceptionally buttery, delicious, and pillowy bread with complex sweetness and earthiness.

Nature, design, and experience integrate as one at Meteora. With a creative cuisine that celebrates biodiversity, furnishings made from ethically-sourced natural materials, and over 60 varieties of live plants, diners are immersed into a creative journey of the natural world.

Weathervane scallops, hand-harvested from the icy waters of British Columbia. Tender slivers of raw scallop are draped over cubes of smokey, heirloom pineapple caramelized over the fire, basted with mezcal. The dish is finished with a deeply spiced longaniza sausage oil and accents of lime and habanero.

Thank you and , for highlighting the vision and cuisine behind Meteora’s bar and lounge. Our whole team is grateful.

For the full article, visit our link in bio.

Our team is preparing for Autumn menu changes. We look forward to sharing this new innovative chapter with you soon.

Ingredient sourcing is integral to the kitchen philosophy at Meteora.

Our pork is the heirloom black footed Iberian pig. They are raised in a holistic, natural process where the hogs freely roam among centuries-old pastures dotted with oak trees. This environment is called the Dehesa, and at the time of year when it belongs to the pigs, it is covered with acorns for the pigs to feast upon.

Their diet of acorns from the old oaks and other naturally occurring wild grasses and herbs creates a rich nuttiness to the meat, and ensures a significant concentration of unsaturated fatty acids, the epitome of good fat.

Celebrate in our private dining room, The Nest.

Enjoy plush seating surrounded by flora and artisanal accents beneath an oculus to the sky above while savoring an exciting menu prepared by Chef Jordan Kahn.

Available for dinner and Sunday brunch.

Our 12+ course omakase menu offers a culinary adventure with behind the scenes insights into the creative minds, techniques, and tastes of Chef Jordan Kahn and the Meteora Team.

Our fig leaf martini is a stirred blend of ancestral pox, gin, aquavit, and fig leaf-infused vermouth prepared in house. An excellent complement to dinner or a seat at the bar.

Many of our spirits are made in the ancestral method meaning that they continue to be prepared in their original process free of technology at their place of origin, supporting the small communities who make them.

Tomato pie with five varieties of heirloom tomatoes, candied morita chile, smoked tomatoes, and sesame buttercream.

A snack from our bar and lounge menu.