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Nov 1, 2013 06:33 AM

Whats the closest we have to Noma

Atera? Aska?

Has anyone here been to Noma?

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  1. Wouldn't that be Acme since Mads Refslund co-founded Noma with René Redzepi? Even though they didn't work together long, Mads is one of the "elders" of new nordic cuisine.

    2 Replies
    1. re: Bkeats

      But Acme's a bistro-type place. The food is (purposely) not at the same level of ambition as Noma's. It's trying to be something different.

      1. re: Bkeats

        Noma only really became superfamous-Noma after Mads left. He's a great chef, certainly, but many have said he was an odd fit there, of a different style, even though he was close friends with Redzepi. The initial concept when Claus Meyer hired two head chefs was to have them balance each other - Redzepi the experimental with Refslund the traditionalist. Turns out it was better to let Redzepi just do his thing solo, and Refslund went on to open a pretty well-regarded (and very different) place of his own.

      2. Noma is unique -- on so many levels so it's hard to compare. I guess, if forced to name a similar venue, I'd say Atera. But still, ...

        5 Replies
        1. re: Nancy S.

          Yes, and Manhattan offers fewer local opportunities for foraging (!) so the Noma model may not be practical there.

          1. re: Veggo

            Well its not like Redzepi does his foraging in downtown Copenhagen

            Matthew Lightner of Atera turns out worked at Noma as well, but when I looked at Noma's alumni page he's not mentioned. But it does mention Daniel Burns of Luksus

            "Daniel Burns: former pastry chef at noma; opened Tørst, a beer bar in Brooklyn in March 2013, which will be followed by the opening of a restaurant, Luksus in May 2013"

              1. re: Ziggy41

                A lot of people say they "worked at Noma." But the restaurant (correctly) doesn't acknowledge stagiers as alumni.

                (Daniel Burns did in fact have a high kitchen position there.)