looking forward to the to taste of local superman tear garum foraged at the peak of their season on hollywood blvd
review forthcoming?
https://www.instagram.com/p/DLkVMtPKq3W/?hl=en
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Having been to Noma and its popups - I love the popups slightly more. This is going to be a reservation shitshow but I’m ready
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Will it be more or less than Somni? I say more.
Not particularly interested myself, but that’s going to be a harder reservation to get than Hayato. Good luck @Rodeogig!
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Anyone know what the “sushi counter inside a gas station” is? (Referenced in the email upon signup)
So if I thought Damian LA was a bust, and heard mixed things about Alinea LA, this is still worth considering? It’s not a watered down restaurant travels to another city kind of thing?
circle k?
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Not at all. I did Japan and Mexico and it was as full fledged service as you could hope for. They plant themselves in the space/the city for months. The build out is a proper build out. They also get to do a few weeks of friends and family so shit is TIGHT before regular diners are coming thru the space.
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Wasn’t there a place in the valley that was like this? can’t remember off of the top of my head but we sure have plenty of strip mall sushi
Very different than those two LA pop ups. My sister and her Fiance are big Noma fans and have done Tokyo and Mexico and raved about both. Now they aren’t exactly FTC level eaters, but if you want to experience Noma this is likely to be very much worth your while.
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tokyo cube?
https://www.yelp.com/biz/tokyo-cube-los-angeles
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We recommend his Omnivore documentary series on Apple TV.
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What email signup?
Dear friends and guests,
I have cooked and tasted ingredients from all over the world, and then I landed in LA for the first time…
The vast Pacific. Farmers markets bursting in the middle of January. A world-class taco for breakfast, and mind-blowing Thai in an alleyway for dinner. The best food can come from a parking lot or a $300 tasting menu. A sushi counter inside a gas station. A perfect Oaxacan mole out of a strip mall. A great-grandmother’s Kimchi soup recipe at 2AM in Koreatown.
A city of contrasts—where things that “shouldn’t” go together (like a Danish Albanian in Los Angeles?) collide and become something surprising and exceptional.
What could it mean to cook in a place where everything seems possible?
To have the opportunity to learn from the people, cooks, farmers, fishermen, and foragers of this pulsating place – the cutting-edge regenerative farming in the Central Valley, olive groves in Ojai, a coast lined with vineyards and seafood to be explored; an entire desert growing flavour…backyard citrus trees bursting with fruit and plump figs strung across freeway overpasses?
To cook here is to experiment, to remix, to exceed our own limits. To step into nature like it’s the very first time.
What could happen if we apply our way of thinking, creating and dreaming to this landscape?
We’re about to find out.
Rene Redzepi
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I found/wondered this too. Maybe dude is getting a baked lobster roll before Universal Studios
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For the low price of $1,100 you can get exclusive early access to Noma LA! What a pathetic cash grab (sure, there are other “perks”, but they are not commensurate with the price).
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seems like it’s the other way around - the product/subscription is the allure and the Noma LA thing is a perk.
I can give you an update having been with Tastebuds at the event this whole weekend. The tour of the Noma Projects space was actually fantastic - we each got to make our own unique miso pastes from a selection of different core ingredients (split peas, fava beans, rye bread, lupin), then a choice of barley or rice kojis, and then a selection of flavourings (rose pulp, elderflower pulp, chilli paste, sun-dried tomato). They ran them through the grinder one by one, and we left with a vacuum bag of our own misos, ready to take home and ferment (with instructions).
On top of this, they had a choice of workshops - I was lucky to get spaces in both Hospitality and Chef’s Skills. So we learned about Noma’s approach to hospitality in the restaurant dining room, and we’re served Noma Kaffe and an off-menu dish. In Chef’s skills, we were taught a couple of really interesting skills and a kind of Noma sauce base that they use a lot, and can be varied in any flavour you want once you know the foundation.
This was led by Head Chef Pablo, along with perhaps 8 other chefs to help guide members, taste and provide feedback on the sauces. Again, an off-menu dish was served to us as we worked. We were literally cooking in the Noma kitchen, and each of us made our own unique sauce, which they packed for us to take home.
Outside of those core experiences, they ran two one-off collaboration meals, with Popl (their burger restaurant), Sanchez, and Restaurant Barr. These were at an additional cost, but only of ÂŁ50 per person booked in advance.
There was of course, even more, but this should give you some context!
On the other hand:
I got last years taste buds thing as a birthday gift for my husband and it actively made me never want to go to Noma. It was such an obscene rip off and most of the products were fine but nothing particularly interesting, and the sizes were absolutely laughably small, it all just felt like a slap in the face
https://www.reddit.com/r/finedining/comments/1gcr2j6/noma_taste_buds/
and that led me to this:
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$1,100 for the privilege to purchase $1,500 dinner tickets. Ouch.
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