Three unique/unconventional aspects of Meteora, Los Angeles:

1. Jungle-Inspired Biophilic Design as "Living Architecture"
   Meteora’s interior is designed to resemble a jungle overtaking the space, featuring over 600 plants and a natural, regenerative atmosphere. This biophilic design was created in collaboration with Roth Architecture and OV&CO, making the environment not just seen but felt, immersing diners in a botanical, otherworldly yet earthly setting.

2. Primal Live-Fire Cooking with a New California Cuisine Focus
   Chef Jordan Kahn’s culinary approach at Meteora centers on primal, elemental cooking over live fire, using sustainably sourced California ingredients. The cuisine blends pre-colonial Latin American influences with modernist techniques, creating a parade of dishes that are both avant-garde and rooted in ancient traditions.

3. Multi-Sensory, Interactive Dining Experience with Concealed Ingredients
   The meal at Meteora is designed to engage all senses through interactive courses that activate memories of past, present, and future. Some dishes feature concealed ingredients and are adorned with flowers, leaves, and foliage, often paired with complex, unusual flavor combinations. The experience is highly curated and intentionally immersive, including elements like salt pieces designed to grate over specific dishes.

The most honored or signature ingredients at the Michelin-starred restaurant Meteora in Los Angeles include:

• Smoked Trout Roe: Featured in the burnt Murasaki yam dish, paired with grass-fed butter and yeast sauce, cucumber, and grilled hazelnuts. This ingredient brings a rich, smoky, and briny depth that contrasts with the caramelized yam and crunchy nuts, showcasing the restaurant's mastery of live-fire and smoke techniques.

• Burnt Murasaki Yam: A standout ingredient that is caramelized yet savory, balancing the smoky trout roe and hazelnuts. It exemplifies Meteora's approach to transforming produce through live-fire cooking to create complex textures and flavors.

• Dry-Aged Beef (Tartare and Ribeye): Used in innovative dishes such as dry-aged beef tartare with smoked bone marrow emulsion, pickled mushrooms, toasted seeds, dried chiles, and grilled cinnamon bark, and a prime beef ribeye served with runner beans, smoked rhubarb sambal, and tamarind. These dishes highlight the restaurant’s focus on umami-rich, deeply flavored proteins with creative accompaniments.

• Pacific Kingfish: Served with grilled pineapple, horseradish cream, longaniza oil, toasted seeds, and asin tibuok (a rare Filipino sea salt), this ingredient is a signature seafood element that combines smoky, sweet, and savory notes, reflecting Meteora’s pre-colonial Latin American culinary influences.

• Heirloom Corn (Nixtamalized): Used in dishes like nixtamalized corn panisse with squash blossom and passion fruit chili, this ingredient connects to traditional Latin American techniques and flavors, emphasizing the restaurant’s ethos of blending innovation with cultural heritage.

These ingredients are significant as they embody Meteora’s philosophy of elemental, live-fire cooking with a modernist yet primal approach, often referencing pre-colonial Latin American roots while pushing culinary boundaries through texture, smoke, and flavor contrasts.

Meteora Restaurant Menu Summary

Tasting Menu

• 8 Courses: $250 (not specified)

A La Carte

• Blue Lobster: $95 (not found in menu)

Other Options

• Small plates and organic dishes available
• Extensive wine list, including beer and cocktails