World-Class Chef Built a $600 Pop-Up in the Yucatan Jungle That Might Be 'the Meal of the Decade' Tom Sietsema - The Washington Post
go to original April 25, 2017

Update: 90% of Noma Mexico's Much Cheaper New Bar Menu Will Go to Charity (Eater)

The hottest restaurant on the planet wastes no time making you feel like one of the luckiest diners in the universe. Champagne is poured the second you’re seated and the first few minutes are a blur of color and discovery (Pigs shiny with coconut fat! Ice cream that sets the tongue on fire!) as a sea of people introduce you to dishes you are sure to be talking about well after the restaurant goes dark here, as planned, after a mere seven weeks.

Here is on the sand of the Yucatan Peninsula, under a canopy of palm trees, where one of the world’s most renowned chefs has opened his latest pop-up, Noma Mexico.

“Setting up a restaurant in the jungle is one of our more challenging tasks,” says restaurant manager James Spreadbury, whose colleagues sport shorts behind their aprons.

Spreadbury is one of 145 employees, family members and guests of Noma in Copenhagen, hailed for four years as the “Best Restaurant in the World” and on hiatus since the end of last year, when the restaurant at the fore of the new Nordic trend closed for the second time in its history. The first was in 2015, when the team flew to Tokyo for a five-week pop-up. Success in Japan led the next year to Noma Sydney, which is where planning began for a seven-week run (April 12 through May 28) here in Mexico.

Such is the reputation of Noma and its chef, Rene Redzepi, that tickets for all the $600-per-person dinners sold out in two hours.

Read the rest at The Washington Post

Related: Everything You Need to Know About Noma Mexico (Eater)

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