Noma Reinvents Itself — The Story Bar

Mar 24

Mar 24 Noma Reinvents Itself

The first act of a meal at Noma passes as a dream; rich sea snail bouillon sipped from its herb-smeared shell fading into a field of empty cockleshells in which two or three contain the sweet meat; a mussel constructed from the chewy lips of half a dozen mussels woven into a single shell; hot shrimp and cold shrimp heads; a sea star painted on a rough earthen plate with the most delicate cured trout roe and a splash of eggy cream. You taste foods in ways you've never thought about tasting them before, sipped concoctions of plankton and rhubarb with them as if they were fine wine.