Chef Gunnar Gíslason's menu is inspired by locally foraged plants and Nordic cooking techniques.
Showing 1-20 of 93 posts
- < Prev
- Next >
For six nights only, the chef and his crew are running a restaurant in a Chelsea Airbnb.
Often called the world's most influential restaurant, René Redzepi's iconic Copenhagen spot has never achieved the guide's highest rating.
Ben Ing will take over the acclaimed restaurant's kitchen next month.
Daniel Giusti calls his plan a "huge undertaking and a risky undertaking."
The acclaimed Danish restaurant's casual spinoff will host a 13-week pop-up before officially opening in late spring.
High demand for green ants and crocodile fat.
Tickets cost $5,000.
"A true reflection of the landscape at that moment, the unique flavor of that point in time."
"At one point you'll just be empty, you'll start repeating yourself, and then it's time to leave."
Chef René Redzepi plans to reopen it as an urban farm in 2017.
"They are crazy and tend to be reclusive ... You never ask where they found what they foraged or they might never come back."
Is this really the best use of the world's most celebrated dining room?
New York's restaurant critic grabs a seat at chef René Redzepi's breathtaking "restaurant internship."
A fork by designer Akito Akgagi will set you back $200.
"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.