this reporting on Noma-related shit is truly hilarious. Dunsmoor has reached a level of cognition with the dining public that it’s just very popular, and it’s not that big of a restaurant. It’s not unlike Bavel/Bestia pre-pandemic (and maybe still ongoing)
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are you surprised it’s popular with the public? the chef, whom Eater has kept in the news at pretty much each step of his career going back a dozen years (with his namesake Dunsmoor, Hatchet Hall, Hart and the Hunter, Ladies Gunboat Society, and Flores), is up for a James Beard award, and the restaurant has good recognition in popular newspapers and magazines such as the LA Times and Esquire. multiple times Dunsmoor’s dishes were in Eater’s “best dishes Eater editors ate this week.” so yea it may not be a “big” restaurant, but size doesn’t correlate all that well with popularity.
the Noma team’s arrival to LA has been touted as a big or at least newsworthy deal for the LA dining ecosystem, for better or worse according to some. it appears that some potential collaboration is eyed between Noma and LA chefs. the Holbox collab was newsworthy.
Dunsmoor - “They’ll be able to teach us about what foodways here used to look like, and they’re going to be using a lot of wild ingredients, which not many people are familiar with,” he says. That sensibility was on display during Redzepi’s appearance on KCRW’s Good Food in January, where Noma served a whole-cooked acorn to attendees. “I can’t tell you how much I loved that,” says Woolley, “because we raise our pigs underneath oak trees for the fact that they produce acorns.”
this board is engaging in light-hearted chatter, as forums do. takes here aren’t all serious.
(fwiw i’ve not been to Dunsmoor; don’t care to go to Noma LA. what gets me going is basically how Dunsmoor is misrepresenting its “kobe beef tartare,” i’m 99.99% on that, but that’s another point)
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I wasn’t expressing any level of surprise. I was just saying that it has become a ‘mainstream’ restaurant in a way that places like Bestia achieve. It’s cool. I’ve been covering Brian since the Wolf in Sheep’s Clothing days and later at Hatchet Hall. He’s a really talented chef, and I’m happy for the success it’s had.
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also, I don’t imagine Noma is doing any more collabs after today’s NYT report.
perhaps not after today, naturally.
but yesterday, when discussed, more collaborations were a fair possibility, given not only Noma’s partnering with other popular LA restaurants (Holbox, Mirate, and Courage Bagels) but also the Bon Appétit article which discusses Dunsmoor’s excitement at Noma’s arrival.
you may have information on all of the collaborations that will or will not happen, but i wouldn’t call the possibility yesterday “truly hilarious,” at least for us who are not in the industry.
anyway,
if you wouldn’t mind, could you ask Dunsmoor why their bar menu still shows “Kobe Beef Tartare”
yet it appears it may not be genuine Kobe beef? given their absence from this list (maybe it’s wrong?) and taking a guess by the sheer economics of it.
is it real Kobe beef just not listed and they’re cutting extremely tight margins on this? or some kind of mislabeling?
not sure of the current legal situation around labelling but found this topic relevant as something Eater had discussed some years back
“Kobe beef, like many designations including wagyu, has been routinely mischaracterized on menus across the world, making the true certification that much more rare — as opposed to, say, the Kobe beef sliders”
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the new roasted game hen, pan drippings, and duck fat croutons just surpassed the pork chop as my favorite entree.
and the new roasted japanese sweet potatoes with cane syrup butter is my new favorite side.
green chili stew still incredible.
@Spicyshlomi review forthcoming?
baby albacore, young ginger root relish, shallot
edna’s sour milk cornbread, white cheddar, hatch chile. cultured butter, honey
sergio
aunt emmy’s pork & green chili stew, cheddar, flour tortillas
roasted game hen, pan drippings, duck fat croutons
mushroom-crusted pork chop, smoked lard, thyme
roasted japanese sweet potatoes, cane syrup butter, benne seeds
mandarin orange creamsicle
hubs peanuts, milk chocolate, sea salt
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gee reporting back. i asked about this and was told it was from iowa. must be some obscure city.
in hyogo prefecture.
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Brian seems like a cool dude. I’d love to ride a bike with him.
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I agree on the game hen and sweet potatoes — both very good.
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Had a great dinner at Dunsmoor. Only misses were the cucumbers which tasted very odd on their own a very strong herbal buttermilk flavor but were a great as a counter point to the pork chop. Second the peaches were awesome but the farm cheese was way too thick needed to be whipped or given something to spread it with. Never had the pork green chile or pork chop even though I’ve been there 3 times both were excellent standouts. Ham hock peas had a smoky flavor and just the right amount of bite in the black eyed peas firm while yielding. Peach galette was a perfect summer dish buttery sweet peaches and a light ice cream to match. Great way to get that sapphire reserve spend in.
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Black eyed pea and ham hocks
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