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Noma

  1. The Newer Nordic
    Noma Co-founder Claus Meyer Planning ‘Nordic Food Emporium’ for NYCMeyer’s rift with René Redzepi almost destroyed the restaurant.
    By Hugh Merwin
  2. Video Feed
    Watch Padma Lakshmi Chat With René Redzepi for an Hour“It would be a joy the day that could happen, at Whole Foods, reindeer tongue on sale.”
    By Hugh Merwin
  3. Quote of the Day
    Some of René Redzepi’s Best Customers Are JerksSunburned and drunk Norwegian men don’t always react well to eating live ants.
    By Hugh Merwin
  4. Service Issues
    Special Delivery: Cooks Enter the Dining Room and Bring the Kitchen With ThemAt 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.
    By Hugh Merwin
  5. The World’s a Stagiare
    Noma Threatened to ‘Blacklist’ Bad Workers — But So What?The threat proves how desperate kitchens are to keep an outdated labor system in place.
    By Hugh Merwin
  6. Good Deeds
    MAD Chefs Help Rebuild Mogadishu Restaurant Targeted by Suicide BombsSuicide bombers have tried to destroy Jama’s restaurant, but he is undeterred.
    By Belle Cushing
  7. Foodievents
    Matt Orlando Among New Nordic Chefs Coming to N.Y. in OctoberPut down those wild-crafted cloudberries, and go get yourself some tickets.
    By Hugh Merwin
  8. Open Kitchen
    Here’s What the Noma Kitchen Looks Like Right NowThe world’s best restaurant is getting a touch-up.
    By Hugh Merwin
  9. Video Feed
    Watch David Levi Introduce Vinland, His Hyper-Regional Maine RestaurantThe chef intends to get by entirely on very local ingredients.
    By Hugh Merwin
  10. Bugging Out
    René Redzepi Makes Unprecedented Push for Insect GastronomyPutting the grubs back into Grub Street.
    By Hugh Merwin
  11. Lists
    Here’s the List of the World’s 50 Best Restaurants: Noma Drops toSpain’s El Celler de Can Roca bumped Noma.
    By Sierra Tishgart
  12. Coffee Talk
    Noma Won’t Serve You Nespresso Coffee, So ThereFancy a cup or a pod?
    By Hugh Merwin
  13. Coming Soon
    Chef Daniel Burns Hiring for Luksus, Tørst’s Back-Room RestaurantThe small kitchen will focus on five-course tasting menus with beer pairings.
    By Hugh Merwin
  14. Nomavirus
    Noma Food Poisoning Scare No Big Deal for BeliebersThis just in from Copenhagen.
    By Hugh Merwin
  15. Queasy
    Oops! Norovirus Infection Reportedly Sickens 63 Customers at Noma [Updated]The world’s best restaurant may also be its illest, but not in a good way.
    By Hugh Merwin
  16. What to Drink
    Tørst Opens Tomorrow in Greenpoint — and Beer Lovers Should Start Getting“Everything needs to be over the top … This is the most outrageous, nerdy draft system ever.”
    By Hugh Merwin
  17. Quote of the Day
    The Trials of Getting Into TotorakuBasically, you’re still not getting in here.
    By Hadley Tomicki
  18. Quote of the Day
    Mark Gold Recalls His Craziest Task at NomaWarning: It involves plucking hair-like fibers from a carcass.
    By Hadley Tomicki
  19. Coming Soon
    Momofuku Labs’ Daniel Burns Opening Beer Bar Tørst in GreenpointThere’s also a 25-seat restaurant in there.
    By Hugh Merwin
  20. Slideshow
    Slideshow: See Christina Tosi and Other Top Pastry Chefs at the TrenchermenPastry chefs turn out for Killing Me Sweetly.
    By Michael Gebert
  21. Opening Soon
    Head Chef of Noma to Open Restaurant in CopenhagenExpect a chef’s garden, communal table, and short ribs.
    By Sierra Tishgart
  22. Fine Dining
    Wretched Excess: More Writers Complaining About the ‘Tyranny’ ofIt’s time to cool it with the tasting-menus-as-torture pieces.
    By Sierra Tishgart
  23. Quote Of The Day
    Dan Barber Is Ditching the SilverwareWe don’t need another cocktail fork.
    By Hugh Merwin
  24. Openings
    What to Eat at Stix, Now Serving Food on, Well, Sticks in FlatironSkewered, seared, delivered.
    By Hugh Merwin
  25. Video Feed
    Watch René Redzepi Ferment the Hell Out of Some Grubs and GrasshoppersThe future of condiments is now.
    By Hugh Merwin
  26. Coming Soon
    Soon to Open in the Back Bay: A Restaurant Think Tank?Chef Alex Crabb opens Asta and once worked at Noma.
    By Kara Baskin
  27. The Future
    Live Ants Invade NomaRené Redzepi likes the “acidity” of the insects, paired with yogurt.
    By Jenny Miller
  28. Foodievents
    Notable Former Noma Chef Cooking at Bar Tartine July 16The chef at Copenhagen’s Relae is coming to S.F.
    By Jay Barmann
  29. Back of House
    If You Want to Be a Famous Chef, You’d Better Have Noma on Your ResumeThe Danish restaurant’s kitchen turns out a lot of cooks.
    By Jay Barmann
  30. Leftovers
    Bricola Opens in Hell’s Kitchen; Zagat’s ‘30 Under 30’Plus: Marijuana vending machines, Slider Happy Hour at 5 Napkin Burger, and more of today’s leftovers.
  31. Chef Shuffles
    French Laundry Snags Pastry Chef From NomaRene Redzepi tweeted the news.
    By Jay Barmann
  32. Foodievents
    Rene Redzepi, David Chang, and Nathan Myhrvold Coming to Town for UCLA’sThe series explores modernist meat and the use of microbes in ramen, among other science-y subjects.
    By Hadley Tomicki
  33. Truckin’
    NOMA Vet Reignites Modest Interest in L.A. Food TrucksCharles Slonaker counts jobs at Nobu, Noma, and Commerc 24 on his resume.
    By Hadley Tomicki
  34. The Bird
    Hey Noma No-Shows, Here Are Some Chefs Who Hate YouSo blacklisted.
    By Alyssa Shelasky
  35. Other Magazines
    The New Yorker Is the Latest Publication to Forage With René RedzepiYes, the Noma chef really likes to eat stuff he finds outdoors.
    By Alan Sytsma
  36. Mediavore
    Justin Bieber Benefits Food Banks; Tom Colicchio Prepares GnocchiThe teen singer tells Matt Laurer his mother fed her family by going to food banks, too.
  37. Cookbooks
    The Voltaggios’ VOLT ink. Drops on TuesdayYou can finally make Michael Voltaggio’s pigeon pastrami at home, granted you have a smoke gun and immersion circulator at your side.
    By Hadley Tomicki
  38. Neighborhood Watch
    Hotel Williamsburg Opens in November With Four Bars; René Redzepi of NomaYes, a 64-room boutique hotel in Williamsburg will have four bars.
  39. Funnies
    Just Another Noma Grocery List: Ladies, Ladles, Etc.Don’t forget the “yogurt pot lids.”
    By Alyssa Shelasky
  40. Euros
    Fat Tax Is Happening AbroadThere’s a price to pay for pigging out.
    By Alyssa Shelasky
  41. Fine Dining
    Survey Says ‘Fun’ Dining Is the New ‘Fine’ DiningFine dining is dead. Long live fine dining.
    By Hugh Merwin
  42. Top Chef Alumni Newsletter
    Ilan Hall Jokes About His Currently Concept-Less Second RestaurantFunnier still, Eater seems to have bought it.
    By Hadley Tomicki
  43. The Other Critics
    Jonathan Gold Decides Whether Noma Is Better Than AlineaWe’d like to get a second opinion on this one.
    By Nick Kindelsperger
  44. Nordic Things
    Swedish Chef Has Local Beef With NomaBjörn Frantzén says sourcing local ingredients doesn’t always yield the best results.
    By Alan Sytsma
  45. Lists
    Noma Still the Best Restaurant in the World; French Laundry SnubbedThe winners (and a notable loser) from this year’s S. Pellegrino World’s 50 Best Restaurants awards.
    By Alan Sytsma
  46. Lists
    Was It the Noma Cookbook That Cost René Redzepi a Third Michelin Star?S. Pellegrino says it’s the No. 1 restaurant in the world, but Michelin begs to differ.
    By Jay Barmann
  47. Funnies
    René Redzepi Is Not a Fan of Polish FoodThe chef calls the country “not so gastronomically developed.”
    By Jay Barmann
  48. Recipes
    René Redzepi Urges You to Cook With Your Dead Christmas TreeThe acclaimed Copenhagen chef explains how to put those evergreen branches to use in the kitchen.
    By Jay Barmann
  49. Party Chat
    René Redzepi Thinks Chefs ‘Make the Best Terrorists in theThe Noma chef talks geotagging and culinary geneaology at last night’s New York Public Library event.
    By Helen Rosner
  50. Mediavore
    $24,000 of Cannabis-Infused Food Seized; Who’s Complaining at NomaPolice capture 4,000 marijuana-laced edibles, while “Americans” ruin another good thing while traveling abroad.
    By Hadley Tomicki
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