Meteora

Guests step through a sculptural nest of branches framing the door before entering a room built to feel like a rainforest, with skylights and tropical plants hanging from the ceiling. Chef Jordan Kahn, previously behind the two-Michelin-starred Vespertine, cooks over live fire here, working with foraged and organic ingredients and skipping refined sugar across the menu. Dishes have included an avocado pie, bluefin squid, and an appetizer called Leaves & Stones, poured alongside fermented tepache. The restaurant holds a Michelin star of its own.