Four stars. Three money bags.
"I've never foraged before. I'm from the Bronx."
"Expect lots of craziness, lots of action, and a trip to Japan," says Redzepi. Also, there's an eight-month training period.
It gives rubbernecking visitors "the experience of Noma."
There's a waiting list, too, if you don't get tickets today.
It's lignonberry jam time.
The chef is Tsukiji-market-bound.
The place is open and airy, which the chef says helps with "stepping very much away from the traditional steel cage" kitchen style.
It's time for a change of scenery
One brother once bought $8,000 worth of truffles to use in a very limited-edition beer.
This is the second time the chef's kitchen has been linked to the stomach bug.
Everything you ever wanted to know about fermentation in one convenient repository online.
Meyer's rift with René Redzepi almost destroyed the restaurant.
"It would be a joy the day that could happen, at Whole Foods, reindeer tongue on sale."
Sunburned and drunk Norwegian men don't always react well to eating live ants.
At more and more restaurants, cooks are encouraged to take leave of their stations in the kitchen in order to deliver food and interact with customers.
The threat proves how desperate kitchens are to keep an outdated labor system in place.
Suicide bombers have tried to destroy Jama's restaurant, but he is undeterred.
Put down those wild-crafted cloudberries, and go get yourself some tickets.
The world's best restaurant is getting a touch-up.