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10/10/2025
UT UNUM - Chapter 2
October 15 | Chef Rosio Sanchez
Chef Rosio Sanchez is fueled by passion, creativity, and an innovative spirit. Renowned for her ground-breaking desserts at restaurant Noma where she led the pastry team and created techniques that continue to influence kitchens worldwide.
Today, at her acclaimed restaurants Sanchez and Hija de Sanchez, she blends modern Mexican gastronomy with Nordic sensibility for vibrant and playful dishes.
For one night only, Chef Rosio reunites with longtime friend Chef Jordan Kahn to create a six-course dining experience inspired by her restaurant Sanchez.
This dinner is sold out.
✨For future first-access, join our mailing list via link in bio. Stay tuned for any last minute openings.
08/19/2025
UT UNUM - Chapter 2
August 28 | Chef Álvaro Calvijo
Hailing from Colombia, Chef Álvaro carries the rhythms of his homeland—its biodiversity, its culture, and magic. Trained at top institutions like Hofmann in Barcelona and under culinary legends including Joël Robuchon, Thomas Keller, and René Redzepi, his global journey led him back to Bogotá—where he found his true voice.
At El Chato, his restaurant and creative lab, the cooking is a modern reflection of Colombia’s biodiversity: wild herbs, forgotten seeds, native fruits, and heirloom ingredients transformed with reverence and imagination.
For one night only, in partnership with OpenTable, join us for a rare collaborative dinner, where Chef Álvaro’s journey comes to life.
Reserve now via link in bio.
07/26/2025
UT UNUM – Chapter 2
August 7 | Chef Johnny Ortiz-Concha
Born and raised in the high desert of Taos, New Mexico, Johnny’s roots run deep. His heritage—a blend of Native American, Tu-ah-ta (Taos Pueblo), and Spanish lineage—grounds everything he creates.
After honing his craft in kitchens like Alinea, Willows Inn, and Saison, Johnny stepped beyond the traditional role of a chef. At his project, / shed, he tends to every detail—raising cattle, foraging wild plants, even hand-digging clay for the vessels he serves food in. It’s not just a meal—it’s a living ritual.
For one night only, experience a soulful, collaborative dinner featuring ingredients sourced directly from Johnny’s land—meats, dairy, and botanicals. Join us for a story of heritage and deep connection through the wilds of ancient New Mexico.
Reserve now via link in bio.
07/16/2025
Looking Back
Last summer we hosted Chef Mario Castrellón from Panama City, Panama.
His restaurant, Maito, ranks #14 on Latin America’s 50 Best Restaurants list, celebrated for its joyful interpretation of Panamanian cuisine, a vibrant blend of Caribbean, Indigenous, Asian, Creole, Afro-Antillean, and American influences.
UT UNUM - Meteora’s chef collaboration series highlights the world’s most masterful and creative chefs who showcase their distinct culinary heritage through culture and terroir. Chef Jordan and visiting chefs’ combined passion brings connection and pleasure through a rare and transportive one-night-only dining event.
Stay tuned. Chapter 2 arrives soon.
03/27/2025
April 8 & 9, experience wines sourced from earth’s stunning and extreme landscapes, including rugged terrains, windswept cliffs, and ancient vine terraces. The tenacity of grape vines living on an island or clinging to a volcano produces wines that scream of place.
Reserve now via link in our bio.
03/21/2025
Job’s tear’s, a grain native to southeast asia. Nutty and reminiscent of barley, with a fun chew.
Grilled over the fire for even more bite, and then served with cachucha pepper confit, and smoked almond cream. At the table, a drizzle of passion fruit and aji amarillo juice.
Comforting and uplifting, like the early days of spring.
03/05/2025
An inspiring culinary destination, rain or shine.
02/22/2025
March 11 and 12, join us as we welcome Chef Alain Giraud for a nostalgic culinary experience.
Chef Giraud returns to 6703 Melrose and revives the iconic restaurant, Citrus. This rare event will feature a six-course menu of signature dishes, curated music, and service elements that will transport you back to the genesis of fine dining in Los Angeles.
Reserve now via link in our bio.
02/06/2025
Wild striped bass, afghan pistachios, and bubbles of smoked onion made from saponaria bark.
02/04/2025
New menu R&D.
Hand-dived scallops caramelized with beach honey and skewered with juniper.
10/11/2024
For the final dinner of our collaborative series this season, we welcome Chefs David Castro Hussong and Maribel Aldaco Silva of Valle de Guadalupe, Mexico on October 16.
The talented husband and wife are globally recognized for their idyllic restaurant Fauna, in the heart of the Baja’s wine country. The duo celebrates the vibrant spirit of Mexico with a sincere and joyful approach, featuring locally sourced ingredients expertly cooked over an open fire.
Limited seats remain. Reserve via link in bio.
09/13/2024
On September 25, join us in welcoming Chef Rodolfo Guzmán of Boragó Restaurant in Santiago, Chile for the next iteration of Meteora’s UT UNUM collaboration series.
Chef Guzmán is revered for his innovative and poetic approach to Chilean gastronomy as he showcases the vast ecosystems using endemic ingredients and influences from native Chilean culture.
Limited reservations are available via link in bio
Address
6703 Melrose Avenue
Los Angeles, CA
90038
To get to the restaurant, take the metro Red Line and get off at the Hollywood/Western station. Then transfer to bus 10 and get off at Melrose Avenue. Alternatively, if you're driving, take the 101 Freeway and exit on Melrose Avenue. There are several paid parking lots in the area or you can try to find street parking.
Opening Hours
| Wednesday |
5:30pm - 11pm |
| Thursday |
5:30pm - 9:30pm |
| Friday |
5:30pm - 11pm |
| Saturday |
5:30pm - 11pm |
| Sunday |
5:30pm - 11pm |
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What people say
Meteora, located on Melrose Avenue in Los Angeles, is a restaurant that offers an immersive dining experience like no other. Chef Jordan Kahn has created a menu that bridges the gap between ancient and modern cuisine, resulting in dishes that are both unique and delicious.
One of the standout dishes on the current tasting menu is the slow-roasted heirloom pineapple, which is brushed with mezcal for a sweet and smoky flavor. This dish is served tableside over hand-harvested scallops and finished with spiced longaniza oil, mandarinquat slivers, and habanero ash. The combination of flavors is truly exceptional.
For those looking for an even more exclusive dining experience, Meteora offers a Chef's Table Omakase menu. This intimate 16+ course tasting menu takes guests on a journey of exceptional ingredients, unique flavor combinations, and eye-catching presentations. The private Chef's Table features a 250 million-year-old Selenite crystal table, making this experience truly one-of-a-kind.
Meteora also prides itself on using only the freshest ingredients in their dishes. Their social media posts often feature updates on the latest ingredients being used in their tasting menus.
Finally, Meteora offers a champagne cart experience featuring three new champagne cocktails for brunch and dinner. This is just one example of how they continue to innovate and offer new experiences to their guests.
Overall, Meteora is a must-visit restaurant for anyone looking for an unforgettable dining experience in Los Angeles.
