re: Who here has eaten at Noma?

Enjoyed learning about/seeing your various dishes. Thanks OP.

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do people like the actual taste of these dishes more or is it the over all uniqueness and everything else that makes people rave about it?

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can it be both?

and Noma certainly isn't for everyone

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can it be both?

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Of course it can. I was asking what you think personally. I personally think for the majority of people that attend their actual tastebuds are prolly more delighted at a place such as Commanders. Just my opinion though

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We get it, you prefer chicken fingers over aged ants.

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Commanders serves chicken fingers? Way to get irrational and offended over a simple question

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Im sure the food was good, but I just dont "get it". The pictures of the more normal food in the Commanders thread gives me way more of a food boner than these dishes. Honest question, do people like the actual taste of these dishes more or is it the over all uniqueness and everything else that makes people rave about it?

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Both.

I'm interested in edible food and unique flavors. Presentation is lower on my end, but the artistry involved is really impressive.

But where else can I go to have a year old piece of black garlic that's been studded with ants? And have it be edible and not make me sick? What else is there that could provide that flavor? It's a once-in-a-lifetime experience.

Edible flowers, monkfish liver, and random shite from a forest - all edible and perfectly prepared.

That's fun to me. Some people would rather a taco truck or a fresh piece of fish with a crab sauce. That's cool too, but I'm very much interested in experiencing everything life has to offer.

I think Hilt was making a joke, or that's how I took it.

Does everyone at the table break out their phone and take pictures each time a dish is brought out? It's amusing. Be cool if they traded off each dish then shared pictures at the end. Seems like the restaurant should take pics in a light tent for each dish then just email them to everyone.

Hey,

First off I'd like to apologize for taking so long to answer in this thread, but I got busy actually doing what I came over here to do (grade lab reports).

To answer some questions:

1) It was pretty much impossible to get a reservation. The professor organizing the trip first contacted Noma in February when reservations opened up, and they said they were already full for summer reservations. Fortunately though, we had a large enough party that they offered us the private upstairs dining room, provided we collectively would spend at least 25,000 DKK and could have no more than 16 people. This worked out as not all of the 24 undergrads wanted to go. It wound up being 12 undergrads, two professors (one with his wife), and me.

Because we were such a large group, we got special treatment including walking through the main service kitchen with all the chefs applauding us (it was an odd and undeserved experience).

In terms of price, its not nearly as bad as you may think. I had the meal and three of the most delicious beers I've ever tasted and my final tally was 1950 DKK or $285 and some change.

Rene was not there as he was part of some chef exchange program that was happening, but we did get to meet David Thompson of Nahm in Bangkok and see his secret menu the day before they were to serve it.

ETA: I didnt like taking the pictures, but my sister-in-law is in culinary school and begged that I take pictures and notes. But yeah pretty much everybody was snapping a picture or two as soon as the dish was placed in front of them.