Update 19/05/22
American Express, the host of the week-long dining series in Brooklyn has revealed that chef Rene Redzepi, co-owner of Noma has tested positive for Covid and is therefore unable to attend. As a result, the credit card company has offered to refund the $700 price paid in advance by attendees. While the series runs ahead anyway, diners are being reimbursed.
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René Redzepi’s world-renowned Copenhagen restaurant, Noma, will travel to Brooklyn for a five-night pop-up in May.
The restaurant, currently occupying the number one spot on the World’s 50 Best Restaurants list, will host a five-night dinner series, from 16-20 May at 26 Bridge Street in DUMBO, at a former metal factory that will be renovated in the Danish restaurant’s famed Nordic style.
How to dine at Brooklyn's Noma
Dining at the Brooklyn dinner series won’t come cheap, however, with the tasting menu and wine pairing costing $700, plus tax. Given the restaurant’s reputation, the 50-cover pop-up is expected to sell out quickly.
For a reservation, you will need to log on to Resy on Wednesday, 27 April, at 12 pm. Tables won’t be available to all, though - the event is in partnership with American Express, so only holders of a platinum card, a Centurion card, a Delta SkyMiles Reserve card or the Hilton Honors American Express Aspire will be eligible to book a table.
Guests can expect to sample the seasonal dishes that grace the Noma menu, and Redzepi has committed to sourcing ingredients locally at the Union Square Greenmarket.
"Noma is looking forward to travelling to New York to share our cooking and craft with some of the most passionate diners in the world," Redzepi said in a statement. "It is incredibly rare that we take Noma's kitchen on the road for a collaboration."
The menu for the Noma dinners includes hors d’oeuvres of sea urchin, crunchy cauliflower waffles and ebelskivers fried in duck fat. The dishes feature luxury ingredients such as caviar, black truffles, lobster and king crab and there is of course a special selection of natural wines and non-alcoholic pairings.
The first course was tiny baby green peas set in a jellied mushroom broth, followed by a crunchy, whole blanched white turnip, paired with Dover sole stuffed with mousse and glazed with a paste of dried tomatoes and kanzuri chile paste. Then guests are treated to king crab with egg and black truffles served on the crab shell, and fried cod collar with Osetra caviar eaten by hand.
