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amc
@amc
Finally getting my first /tastebuds cast into the world Went to Meteora in LA on Friday. The restaurant was opened in 2024 by Jordan Kahn (who also runs 2 star Vespertine in LA) and has received one Michelin star its first two years in existence. Their site calls it a gastronomic journey, a contemporary and creative showcase of California ingredients over live fire Below is the view from our table, as you can see this is not your everyday restaurant. I’m going to breakdown courses in the thread below
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amc
@amc
The menu has 7 courses with some enhancements available, and a few off menu courses coming from the kitchen The dishes have a lot of complexity and days later it’s hard to pinpoint the ingredients from every dish but I’ll do my best. We started with some freshly baked bread and plantain butter
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amc
@amc
The scallop crudo was delicious and set the stage for the flavor and texture symphony to come. The snap pea dish was a favorite for both of us. Below the smoked yeast foam which had a hint of cheese flavor was chopped snap peas, strawberry and I think toasted rice of some sort. The picture doesn’t do the dish justice (a lot of their dishes were almost hidden treasures)
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amc
@amc
The heirloom corn dish had incredible corn flavor, you can see the details corn panissee below the squash blossom
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amc
@amc
Messed up the order but there’s no going back now. We also ordered the grilled avocado + caviar enhancement, it came with some freshly baked bread. The wrapped striped bass was very good, really enjoyed the smoked chile sauce on top
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amc
@amc
We opted for the Australian Margaret River Wagyu (in favor of the duck breast or California ribeye enhancement options). The wagyu was incredible, sauce and vegetables paired wonderfully. Then we were on to the first dessert course tigernut sorbet - a light refreshing start to dessert
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