"Chef Jordan Kahn heads up Vespertine, which was one of Los Angeles’ few Two Michelin Starred restaurants until the place shuttered during the pandemic. (Vespertine is slated to reopen later this year.) But at his more relaxed, rustic, and earthy Meteora––an abode that looks plucked out of Tulum, Mexico––the focus is wild and organic, hyper seasonal ingredients. The kitchen here works in tandem with the bar to ensure there’s zero waste, meaning ingredients are cross-utilized from cup to plate. Guest can sign up for the spirit-free drink pairing that aligns with the dining room tasting menu (mocktails are also available in the bar/lounge à la carte); Kahn explains that when designing the zero-proof pairings, the team looks for “inherent qualities of ingredients and [applies] them to our beverage in a way that makes a logical link to the dish with which it will pair.”" - Kat Odell
