Noma reopens next week after more than two months — with $15 cheeseburgers instead of its usual $400 tasting menu. Deputy food editor byandreachang chatted with ReneRedzepiNoma to find out why
As one of the first elite chefs to reopen a top restaurant after the shutdown, he’s again at the forefront — this time, pioneering a potential framework for how restaurants can operate during a time of deep uncertainty.
Still, he’s not quite sure what to expect next week. Noma has never served a burger before, unless you count pre-service staff meals. A la carte hasn’t been available since the aughts. The restaurant typically seats a few dozen diners a day; Redzepi is expecting as many as 500 people from lunch until sunset, Thursdays through Sundays — plus takeout.
After a few weeks, Noma might add more food options, such as a fried chicken sandwich, crudité, raw seafood and ice cream, Redzepi said. “But first, we open with a mighty burger.” There will also be a vegetarian version, made from quinoa and tempeh and glazed with a mix of “fermentation liquids.”The vegetarian burger at Noma is made with quinoa and tempeh and glazed with a mix of “fermentation liquids.”
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