Meteora

Meteora is my second favorite restaurant, first would be vespertine. The interior is beautiful and the servers go around with incense during the tasting menu experience. The duck was delicious. I enjoyed it so much at the end we asked to go to try the bar menu! The staff are all very kind and the food was delicious

We have always loved The Destroyer for brunch so we were delighted when some friends invited us to try out one of Jordan Kahn's other restaurants. The menu is pre-fixe but customizable in terms of your diet preferences with every member of your group able to have their own preferences if so desired.We really loved the ambience and design of the space. The presentation of the food was beautifully done, with very creative use of combinations of ingredients. Most of the dishes very good. Standouts for me was the avocado dish and the burnt yam dish.

Meteora was a great experience. We stopped by for a birthday celebration and did the 7 course dinner. Starting with the entrance door, the entire restaurant is themed like a prehistoric jungle. Very well themed, down to the bathrooms. The dishes were all great and well put together. Service was quick and professional. Only gripe was that there aren't any coasters... so if you try their amazing cocktails, the condensation gets everywhere on the table. Our favorite dishes were the Murasaki Yam and the Dry Aged Duck!

"How do you open this door?!" was probably my first impression of this restaurant. The door looked like a giant bird's nest; it was very unique and I could tell at that moment that I was on for an interesting experience.I dined here with a corporate group and I was the first to arrive. I was captivated by the unique interior decor, and just observed my surroundings. I felt Iike I was still outdoors in an exotic jungle somewhere, and in the distance there was a scent of burnt wood. The kind hostess gave me a quick tour. I was impressed with the 'chef's table', which was also a private dining option that was in the same area as the kitchen. Very cool set up!Once my group was all seated, we were presented with the 8 course menu. At first glance, I was excited to see a variety of foods that I generally enjoy, so I looked forward to how this unique restaurant plans to present the foods. Amuse bouche: peas and kiwi in cream sauce - this was an interesting way to start the meal. It had interesting flavors and I liked the crunchiness of the peas.Bay scallops - I was a bit underwhelmed with this dish. I found the flavors a bit bland, but they did leave some crushed salt as a side, so I loaded it up. While the presentation was nice, unfortunately this was one of my least favorite.Grilled Jon's Tears - I don't really know what I was eating, but this was my top 2 of the course. Surprisingly it was a vegan dish, but it had such unique flavors and consistency that I really enjoyed with my glass of white wine. Recommend this!Avocado & caviar: that's literally what it was. Grilled avocado with caviar topped on top, with a side of house-made bread. Bread was good, avocado was meh ok.Burnt murasaki yam: the yam was, well, a yam, but I enjoyed the accompanying sauce. It was a good dish, I probably won't point it out too much. Striped bass - also a slightly underwhelming dish. I found the dish a bit dry and bland, but I like the smoked onion foam haha!Dry Aged duck - yes, add this to my top 2! The meat was cooked beautifully and the rhubarb was perfect to sweeten the duck. It was a good proportion and I liked that it didn't stuff me. Recommend this dish!Pear sorbet - this was my least favorite. I really did not enjoy the flavors of the sorbet. I took a bite and couldn't go back for another.Wild Amazonian Cacao - this basically looks like dip n' dots for adults! What an interesting dessert! Every bite tasted different depending on what part of the dessert I scooped up. Very unique flavors and memorable. Maybe recommend.The service was so-so. I had to ask 2 different servers for a drink menu, and someone finally brought it to me after a third time. Besides that, all meals came out together and they introduced every new dish that was presented before is. Overall, I have no regrets coming here on the company dime, but I would question if I had to use my own dollars. Worth a visit for foodies!

I enjoy trying new restaurants that allow me to try innovative delicious combinations of flavors and cooking techniques that I have not enjoyed prior. And a pretty presentation is a plus. When looking for a restaurant to celebrate my new job, I made reservations through Open Table for my boyfriend and I to visit Meteora. They have valet parking or street parking in the area, but beware of the residential area where a permit is required. The restaurant is an artistic masterpiece of a bohemian man-made jungle. The entrance reminds me of a birds nest. It was absolutely stunning. At the time of making the reservation, I opted for the outdoor space. Their outdoor is concieled so you won't have to deal with the hardships of real nature. There is fresh air coming from the top, but heat lamps to keep you warm. They had a 4-course option and a 7-course option, where they explained both is the same amount of food and duration experience. But the 7 courses give you more variety. We opted for the 7-courses ($150/person). The restaurant starts you off with a complimentary amuse bouche that helps cleanse your palette and prepare you for the meal. That is not part of the courses. Weathervane Scallops - Served with heirloom bananas, horseradish, and longaniza oil. Delicious and beautifully displayed on a shell. Great way to start the meal.Grilled Job's Tears - Super delicious and nutty. I've never had job's tears before but they're amazing. It came with emberred peppers, fuyu persimmon, smoked almonds and a creamy sauce on top. Burnt Murasaki Yam - Mhmm didn't love that the yam was actually burned so we peeled off the burnt skin for health reasons. Nevertheless enjoyed the rest of the dish. It had a tasty yeast butter, smoked trout roc, hazelnut and guava. So tasty.Striped Bass - A really good portion of sea bass with futsu squash, wild peanuts whole and pureed, rhubarb sambal, and covered in an onion foam. So the bass had a perfectly crispy skin layer but it was undercooked in the center. It tasted fishy and borderline still raw. For a restaurant of this caliber and pricing... I expect my fish to be better executed. And I didn't like the onion foam. 14 Day Dry Aged Duck - Perfectly crispy skin, the fat was rendered, the meat was tender. Unfortunately the knife was dull, and made it difficult to cut the duck. It was accompanied by cos lettuce, sunflower seed cream, and a duck caramel was poured over tableside. Sooooooo good. Sapote Sorbet - There was a layer of date toffee and tonka bean with the sapote sorbet. Surprisingly barely anyyyy sweetness at all and yet so addicting and tasty. Great light dessert.Wild Amazonian Cacao - Yay another dessert. A combination of wild amazonian cacao with grains, coconuts, and then fluffy icy cucumber stuff is thrown over tableside. Interestinggggg. Trust the process and eat everything together. Go from the center and pull outwards. It's a unique bite. At the end we were even given slices of chermoya to round out our meal. I can definitely say these dishes were so unique I have not had anything like it anywhere else. It was delicious, and despite a few flaws, still an amazing experience. The restaurant even brought over a candle nut to congratulate me and wish me the best with my new job. Please note the candle nut is not edible. I guess it's just for fun :) Service was impeccable and there were new utensils for each course. They would constantly wipe the table to be flawless. There is a 4% charge on the bill for their staff's healthcare, which I hate getting charged at restaurants in LA. But at least they do a good job disclosing it up front. The portion was really good. We both left feeling full and satisfied. Enjoyed the ambiance. A lot of couples were here on romantic date nights. The majority of the food was enjoyable but I really can't give them 5 stars for that super underdone fish.

First fine Michelin star restaurant in LA, great introduction to the fine dining experience. First the inside of the restaurant has such a cool vibe, gives a tulumesque atmosphere in a quieter setting. The food was incredible, I tend to eat larger portions so was worried I'd be starving after, but their menu was more than enough, and the food tasted incredible.Great food, amazing service, and all for a reasonable price for a Michelin grade restaurant. Would highly recommend to any food lovers out there

Nothing like it. Not in LA, or much elsewhere to my memory. More than a restaurant, it's more of an experience. From the minute you open the door, to the fragrant incense exuding with the kind of greenish prana/reiki to cleanse all the dirty static clinging to your aura, it feels like you're stepping into another world. Like you're in the Land of the Lost. But instead of running into Cha-Ka, Will Ferrell, or 1970s sleestaks, the place is filled with LA's finest, exploring what's more to life than being really really really ridiculously good-looking... ^_-To say the least of the excellent staff, conditioned to tout every detail of every dish, every component of where it was sourced, all while also being really really really ridiculously good-looking themselves.You'll definitely have time to soak in the vibe, of branches, vines, rocks, and stones, while the multi-course meal is being prepped. Service when I went on a rather busy weeknight took about 2.5 hours for the slammed kitchen staff get out all the courses and extras dishes out. Oh, the food? Hmm... bear with me here, since it's been several months since we dined here. This is just me, but when you're shelling out over $200/person, you do kind of hope that is a memorable and leaves a lasting impression. So what do I remember? Avant-garde, a kind of contemporary modern global fusion of South American, Filipino, and Japanese ingredients, with a menu geared towards "whats-in-season?" A lot of smokiness, as it seemed the menu was really geared towards pairing with a mezcal tasting menu. An interesting choice to use a piece of rou gui/cinnamon bark to use as a scooping spoon to eat smoked peppers seasoned beef tartare. The duck, the wagyu, the oysters, all fair fare."Primal" seems to be the going theme, though the presentation, plating, et al are some Rolls-Royce level of paleo caveman 'n shit, for such advanced techniques that would pre-date Gobeklitepe or Lemuria. Surprisingly they made it a point to make a dish out of Yi Yi Ren. Job's Tears. Coix Seeds. Semen coicis (if you're nasty). A Chinese medicinal food staple that helps get rid of dampness and heat from the lungs, kidneys, spleen and stomach - like, help with arthritis, muscle stiffness, spasms, pus and abscesses in Western medical speak. There's a sophisticated and artistic worldly culinary discipline that a deep thinker can appreciate. In that sense, this is a place you bring a date or some friends along that are cool with something unique, theatrical, and off the beaten-path of the usual textures and flavor combinations. Not a place where you bring that friend that doesn't eat vegetables, and their staple diet is Chik-Fil-A, Flaming Hot Cheetos, and would have been much happier with a carton filled with Pastrami Fries. While there isn't any one dish that etched itself memorably and emotionally to me, that doesn't mean it would be the same for you. As with any yelp review, take it with a grain of salt, and listen more to reviewers whose palates match yours. I'd give this place another chance, but not as a primary choice. But I think it's a great spot enough, where I'd be perfectly content getting a cocktail at the bar and trying out a few bites of what's in season.

My boyfriend surprised me with dinner here to celebrate our 100 days of officially being together (he's the sweetest ). From the moment we walked in, the restaurant's vibe was stunning...total Tulum aesthetic with a warm, relaxing ambiance.The dishes were unique. You can tell a lot of thought goes into every plate. My personal favorites were the Weathervane Scallops and the Wild Amazonian Cacao dessert.this spot is perfect for a special occasion. Great food, beautiful setting, and it made for such a memorable celebration. Definitely worth the splurge!

Meteora is unlike any restaurant you'll visit. You're taken to another world and your visit will be one of exploration and wonder. From the moment you step inside you know you're in for something special and every moment after grows that idea into reality. Let's talk about Meteora.InteriorThe play with plants, earthen walls, wooden beams, and open air makes you feel you've disappeared from the city and into a capsule floating above the earth. The use of booths made of curved stone makes you feel the play on how materials are used to juxtapose their whimsy. The roundness of the stone booths invites touch and its smooth surface makes you want to follow the contours with your fingertips. Big, squishy pillows work in contrast to fight the material, but play on the shape of softness. With each booth facing outwards it makes all diners feel like not only do they have their own space but also part of a bigger community. And the music? I don't know how to describe it but it feels absolutely at home with the vibes of this place.ServiceThe service is exceptional. Everyone works together like clockwork and every dish is replaced with new cutlery and bowls added for each dish. Attention is placed on each table individually and you feel it. From the detailed description of every item brought to their quick turn around between dishes you feel like a VIP here. Meal - The 4 CourseAmouse-bouche - I have no idea what it was because as the server explained it I got entranced by the aesthetics. It was savory, sweet, and clean, providing one of the most interesting palate cleansers I've ever had. A great way to start the meal. Course 1: Grilled Job's Tears - It's interesting because the first aromas are of pizza, but as you bite in you get a burst of flavor where smokiness mixes with creaminess. On second bite the crunchy bits of the dish add a pleasant textural change. Each element is necessary and although there is no meat in this dish it feels hearty without feeling heavy. The items that taste like barley are the Job's Tears, a seed that comes from tall grass, and they cook it with an onion vinaigrette mixed with habanero ash which adds umami flavors. The charred fuyu persimmon has similar caramelization and crunch of a charred sauced meat. It brings a sweet note to a dish where it rounds all the flavors completely. Compliments from the chef - Prawns over a hot rock with peppercorn paste and prawn head butter with a blue corn tortilla. This is a balanced dish utilizing the tortilla in a way where it functions more as a strong vehicle for all the items combined instead of overpowering any of it. The prawns are savory without being overpowering and the peppercorn paste was kicking with flavor. That mixture of the prawn heads with butter also enhanced each bite and would make anything it drizzles over better. Course 2: Striped Bass - Accompanied with a smoked onion broth foam on top this is one of those dishes where everything is smooth except for the texture of the bass' skin which is fried skin down. The lettuce is cooked in dashi broth and butter, adding a luxurious flavor as you reach the bottom of the bowl. It feels like a home cooked meal with elevated techniques. It feels nostalgic at times and everything is crafted with balance in mind. Course 3: Dry Aged Duck - If you are a fan of duck you'll love this. With a crispy skin on top and fat that melts with the meat this duck is cooked rare and brings out the flavors of the meat. With the same sides as the California aged cow you can add more saltiness to it from the salt on the side. Course 3 Supplement: California Aged Cow - My cut was a ribeye steak and it was everything I wanted it to be. Cooked perfectly medium rare with a chew satisfying each bite. The flavors melt in the mouth and the range of sweetness from the heirloom pumpkin and dates served on the side add a balance to all the savoriness. Dessert: Wild Amazonian Cacao - A cucumber snow came down on top of a chocolate ganache in the middle and cacao nibs on the perimeter. Meant to be eaten in layers and not mixed this is an example of how new, unlikely flavors can meld into something special. Whoever thought the refreshing melting taste of cucumber mixed with the decadence of a ganache is truly innovative. Both fresh and rich, it was just as fun to eat as it was to experience. Bonus - The chef was so kind and gave us a palate cleanser at the end with pineapple infused with mezcal and topped with nutmeg.Often times multi course meals in high end restaurants give you a great range of flavors, but leave you wanting more and hungry at the end. Meteora is no such place. Every bite was wonderful, every gesture appreciated, and I left with the only desire being to return and experience this restaurant once more. I cannot wait to return and treat myself to a dining experience I know I'll never forget once again. Thank you for taking me out of this world Meteora!

Had been meaning to make it out to Jordan Kahn's restaurant for a while and finally made the time to do it. First, as you walk up to the front door, you'll notice it isn't like any regular door, it looks like an overgrown jungle mess that you pull on to enter. When you enter, you feel like you're in some old Mayan ruins. Just very wonderful ambienceWe were seated immediately and drink orders taken. The cocktails, overall, were decent, could have had a little more flavor but they weren't bad. The menu is a tasting menu consisting ofseven courses. We started off with an amous of an Arava melon that was very good. Had never had that melon before and now I need more of it in my life. The first course was a weathervane scallop with banana, radish and longaniza oil. Usually you think of a hard seared scallop, but this was more in its natural form, soft and tender. It was very nice with a little crunch from the radish. The second course was grilled Job's tear with some guava, smoked almond and embered peppers. So good! Hard to really describe it, it is more of a delicious experience. The third dish was a burnt yam with smoked roe and butter sauce. That sauce was absolutely delicious, the burnt crust on the yam have it texture to contrast the sauce, and so much discuss with each bite.bWith the fourth, we started getting into the mains for the night, starting with a halibut with honey nut squash and wild peanuts. The halibut was so nice, juicy, just feel apart in your mouth, and the sauce on top have it a sweetness to pair. It was nice. With main entree you decided between the hen or the dairy cow. I went with the green, which had a nice crust on the outside but really felt like standard chicken in many ways. We also tried the dairy cow which was cooked perfectly and had a great sauce posted with it. Desserts started with a pear Sorbet that was probably one of the best sorbets I've ever had. Such great pear flavor came through, with that pear texture mixed into the sorbet. The final dessert item was wild Amazonian cacao with a chocolate ganashe, coconut and cucumber. Very interesting. Cacao, on it's own, not very rightful, more bitter, but taking a little bit of everything with each scoop gives it texture and flavors. Not the best dessert but an interesting dishOverall a very nice meal with great ambiance and service. Not every dish was a hit but they were all good in their own right. Definitely worth it if you're looking for an upscale rubber