Often called the world's most influential restaurant, René Redzepi's iconic Copenhagen spot has never achieved the guide's highest rating.
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Ben Ing will take over the acclaimed restaurant's kitchen next month.
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.
New York's restaurant critic grabs a seat at chef René Redzepi's breathtaking "restaurant internship."
A look back from David Chang, Daniel Patterson, René Redzepi, and more.
"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.
There's a waiting list, too, if you don't get tickets today.
The event takes place in August.
They're just a couple of Brooklyn-Queens guys who rub elbows with the world's best chefs.
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.
Ticket distribution is a little different this year.
It's time for a change of scenery
The 8 Most Ridiculous Lines From The New York Times Magazine’s Evil Twin and Mikkeller Beer Brothers Profile
One brother once bought $8,000 worth of truffles to use in a very limited-edition beer.