Located within sniffing distance of Hollywood, Kali is a Michelin-starred restaurant helmed by chef Kevin Meehan, who brings a refined touch to modern Californian cuisine. Meehan, with co-owner and sommelier Drew Langley, opened Kali in 2016 to create a space that balances a sophisticated menu with an unpretentious approach. Inspired by California’s abundant, high-quality ingredients, Kali is known for its inventive menu and commitment to local sourcing. The restaurant has earned acclaim as one of Los Angeles’ standout dining experiences, celebrated by the Michelin Guide, the Los Angeles Times, and numerous other publications.

The heart of Kali

The ambiance at Kali is minimalist yet warm, designed to enhance the focus on Meehan’s carefully crafted dishes. With its dark stone floor, walnut tables, soft lighting, and pared-down aesthetic, the interior reflects Meehan’s philosophy of simplicity and natural beauty. The dining area offers an intimate, comfortable setting for guests, while the open layout allows diners a glimpse into the kitchen as Meehan and his team work.

Kali’s atmosphere strikes a balance between casual comfort and elevated dining, making it accessible to a diverse clientele. The restaurant’s design reflects Meehan’s commitment to hospitality, providing a dining experience that feels personal and unpretentious. Service is attentive yet relaxed, enhancing the restaurant’s focus on genuine, uncomplicated enjoyment of fine cuisine.

A native of Long Island, Meehan began his culinary journey on the East Coast. He moved to LA in 2000, working in a series of renowned kitchens, including L’Orangerie and Bastide. These formative experiences ingrained in him a respect for quality and precision, which he brings to every aspect of Kali. Meehan’s cooking style focuses on simplicity, elevating seasonal ingredients and local produce to craft dishes that are both innovative and approachable. After years in fine dining, Meehan developed Kali as a personal project with Langley, intending to create a dining space that showcases California’s bounty in an unpretentious setting.

Meehan’s philosophy extends to sustainability, with a menu that prioritizes ingredients from local farms and his own garden. Signature dishes, like black barley risotto with charred onions and egg yolk pasta, showcase his focus on using a few high-quality ingredients to create bold, balanced flavors. His approach to Californian cuisine has earned Kali a Michelin star and praise from critics across LA and beyond, cementing Meehan’s status as a respected figure in the city's culinary scene. A series of TV appearances on cooking shows, first as a competitor and more recently as a judge, have helped make his a familiar face among food lovers.

Since opening in 2016, Kali has quickly gained recognition as a must-visit LA dining destination. The restaurant was awarded its first Michelin star in 2019, a testament to Meehan’s dedication to quality and innovation. Kali has also been featured in the Los Angeles Times by renowned late critic Jonathan Gold, who praised the restaurant’s creative yet approachable menu, and in Los Angeles Magazine, which recognized Kali for its unique take on modern Californian cuisine. These accolades reflect the restaurant’s commitment to excellence and sustainability without pretension, making it a beloved spot for both locals and visitors seeking a high-end but accessible dining experience in LA.

The Chef

Originally from Long Island, New York, Meehan got his first taste of the restaurant industry as a teenager working part-time in a local fried chicken joint, before studying Culinary Arts at Johnson & Wales University in Providence, Rhode Island. Early experiences included an apprenticeship at the Michelin-starred L'Alban Chambon in Brussels, Belgium and a two-year stint at French restaurant Mirabelle in Long Island.

In 2000, he relocated to LA, where he gained experience in renowned kitchens like L’Orangerie—worked under chef Ludo Lefebvre—followed by Bastide and Patina. Then in 2013, he launched Kali Dining, a private catering venture that evolved three years later into Kali restaurant, which he opened with friend and sommelier, Drew Langley. The restaurant reflects his vision of creating a relaxed dining space where guests can enjoy top-notch cuisine without formality. Recognized by the Michelin Guide and praised by Los Angeles Magazine, Meehan’s dedication to quality and innovation has positioned Kali as one of LA’s most respected modern dining establishments.

When he's not in the kitchen, Meehan likes to spend time playing golf or, as a big fan of Chelsea Football Club, watching English Premier League soccer games.

Restaurant

Located on the famous Melrose Avenue between Hollywood (it's just a short walk from the Paramount lot) and the historic neighborhood of Larchmont Village, Kali offers an intimate dining experience with a focus on local ingredients and contemporary Californian flavors. The restaurant's interior design is both refined and welcoming, featuring a dark stone floor, comfortable cushioned seating and walls decorated with vibrant square panels of blue, turquoise, and white. This look complements the restaurant's relaxed yet polished vibe, creating an ideal backdrop for Meehan’s inventive cuisine. The menu highlights California’s bountiful seasonal ingredients, integrating fresh produce—from herbs grown in his own garden to vegetables sourced from local farmers— in ways that allow each element to shine.

Kali's Michelin star, first received in 2019, has been complemented by rave reviews in local and national press, from the Los Angeles Times and Los Angeles Magazine to Eater and the New York Times. These write-ups, along with enthusiastic word-of-mouth from diners, have cemented Kali's reputation as a must-visit for both locals and tourists seeking a high-quality yet unpretentious dining experience in LA.

Recipes and dishes

Meehan’s culinary style has been described as 'minimalist.' His approach at Kali is rooted in the belief that great dishes come from simplicity and respect for ingredients. His menu changes with the seasons, and each dish is prepared with the freshest produce, sourced from local farmers and suppliers to ensure the menu is 90% organic and sustainable. Signature dishes such as the black barley risotto exemplify his focus on flavor, with charred onions adding depth and smokiness to the creamy, nutty barley. Similarly, the egg yolk pasta, known for its rich, velvety texture, is crafted to highlight the freshness of local eggs.

The focus on sustainability extends to the use of biodynamic ingredients, making use of every part of the produce to minimize waste. This commitment is echoed in the presentation, where Meehan's eye for detail transforms simple plates into visually stunning dishes. The wine program, curated by co-owner Drew Langley, complements the food with an emphasis on California wines, chosen to enhance the flavors of each course.

Meehan has made several TV appearances, first as a competitor on shows like Extreme Chef and Cutthroat Kitchen, and more recently as a judge alongside Gordon Ramsay on Hell's Kitchen.

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