Celebrating our anniversary this year was more special than we could have anticipated. We had planned a dinner at Meteora, a Michelin-starred restaurant on Melrose Avenue in Los Angeles, but little did we know, our reservation would fall on the first full dinner service after the restaurant earned its first Michelin star. Even more exciting, we were among the final guests to experience Chef Jordan Kahn’s celebrated 11-course Omakase menu—the one that secured them the prestigious star. What followed was an extraordinary journey of flavor, creativity, and a connection to nature, all while dining in a space that felt like a futuristic haven.
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The Atmosphere: A Blend of Futuristic Design and Natural Beauty
Meteora’s atmosphere was unlike anything we had ever encountered. It felt as if we were dining on a spacecraft from the future, with organic elements like oversized mushrooms adding an otherworldly touch. The dining area itself had an open, indoor-outdoor feel that allowed natural sunlight to filter through, bathing the space in a warm, welcoming glow. The surrounding plant life only added to this unique ambiance, blending futuristic design with the organic beauty of nature. It was a truly special setting for such a memorable meal.
The Chef’s Omakase Menu: An 11-Course Exploration of Nature
Each course of the Omakase was a reflection of the restaurant’s ethos: to take diners on a sensory journey through the bounty of nature. Chef Jordan Kahn’s imaginative use of ingredients and impeccable execution made each dish a work of art, both visually and in flavor.
Moonfish, Melon, Macadamia Nut
The meal began with moonfish paired with juicy melon and crunchy macadamia nuts. The sweetness of the melon contrasted with the delicate fish, while the macadamia added an unexpected textural element. A light and refreshing start to the evening.
Eastern Oyster, Flaming Beef Fat
Next, we were treated to an eastern oyster bathed in flaming beef fat. The smoky, umami-rich fat played against the oyster’s natural brininess, creating a bold and flavorful bite that set the stage for the intensity to come.
Avocado, Queen Kaluga Caviar
Luxurious yet simple, this course featured creamy avocado topped with a large spoonful of Queen Kaluga caviar. The richness of the avocado served as the perfect canvas for the caviar’s buttery, briny notes.
Tomato, Smoked Almond, Job’s Tears
This one surprised us and stood out from all the courses. Bright and earthy, this tomato course, with the addition of smoky almonds and Job’s Tears, an ancient grain that added an unexpected creamy texture. It was a perfect balance of textures and flavors, making it one of the more intriguing courses.
Bass, Chili Praline
This dish paired tender bass with a surprising chili praline, adding a sweet-spicy complexity that lingered on the palate. It was a simple dish, packed with flavor.
Burnt Yam, Smoked Trout Roe, Hazelnut
The burnt yam was paired with smoked trout roe, bringing a smoky flavor that was complemented by the nutty crunch of hazelnut. This dish was a delightful mix of textures, with each bite offering something new.
Acorn-Fed Pork, Forest Berries
Juicy and rich, the acorn-fed pork was balanced by tart forest berries, creating a dish that was at once hearty and refreshing. The berries added a much-needed brightness that cut through the pork’s richness.
Ribeye of Aged Dairy Cow
The ribeye, aged to perfection, was full of deep, complex flavors. The meat’s natural richness was enhanced by the aging process, resulting in a dish that was satisfying in both texture and taste. This was our favorite course.
Squash Blossom Filled with Warm Custard
After the rich courses preceding it, this delicate squash blossom filled with warm custard was a breath of fresh air. The light sweetness of the custard paired beautifully with the subtle vegetal flavor of the blossom.
Embered Stone Fruit, Sweet Potato Custard
This course was the definition of comfort, featuring embered stone fruit that brought out its natural sweetness, paired with creamy sweet potato custard. The flavors were warm, nostalgic, and a perfect tribute to the season.
Wild Cacao, Orinoco Banana, Candied Macambo
The meal concluded with a stunning dessert of wild cacao, Orinoco banana, and candied macambo. Rich and complex without being overly sweet, it was a fitting finale to an unforgettable dining experience.
Service and Wine Pairings
The service was attentive and professional, but it was clear that the staff was still adjusting to their newfound Michelin-star expectations. While we encountered a few minor hiccups in the flow of the meal, the overall service was warm and enthusiastic, with the excitement of their Michelin recognition evident in every interaction.
The wine pairing, expertly enjoyed by my wife, was spot on, highlighting the best flavors of each course without overpowering them. For me, the bartender went above and beyond to offer some craft cocktail pairings and a beer or two that perfectly matched a few of the courses. This personalized touch was much appreciated and showed the team’s flexibility in catering to individual tastes.
Final Thoughts
Our anniversary dinner at Meteora wasn’t just a meal—it was an experience that transported us to another world, both in the imaginative setting and the culinary exploration nature’s ingredients. Dining during their first Michelin-star service, and the last run of the 11-course Omakase menu, felt like we were part of something truly special. Chef Jordan’s creativity, paired with the restaurant’s unique ambiance, made this a dining experience we’ll never forget.
For more photos and videos of each course, check out our Instagram for the full visual experience!
For more Michelin starred dining DINK adventures, check out our post Singlethread: DINK’s 3-Hour Extraordinary Dining Experience .