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#61 nuxvomica

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Posted 10 May 2015 - 08:41 PM

Just 3 days here in late June for Noma plus looking at Amass, Manfreds, No2, BROR (last two for a story mr nux is writing), and Lidkoeb and Ruby for drinks - we have one dinner to decide on between Relae, Kadeau, Studio, Radio - help?


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#62 Sneakeater

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Posted 10 May 2015 - 09:54 PM

I wish I had your problem!
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#63 nuxvomica

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Posted 10 May 2015 - 10:13 PM

the problem with choosing is all the un-chosen places where we don't get to eat...it's all so pretty, too...

 

at least Stockholm should be easier as our friend (whom you may remember from the Cornelissen dinner at Contra, we stayed in touch) will help. i should just let her pick, lol


“Eat me,’’ it says. “Eat me and die.’’ -- Jonathan Gold

Everything is always OK in the end. If it's not OK, then it's not the end.

#64 Sneakeater

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Posted 10 May 2015 - 11:52 PM

I'll be curious to hear what you think of Ruby.
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#65 Daisy

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Posted 31 August 2016 - 04:03 PM

Any recommendations for casual places?  My sister and her husband will be in Copenhagen for a couple of days, it's the embarkation point for a cruise they are taking. 


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#66 aek

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Posted 13 September 2016 - 11:57 PM

If it's not too late, the Torvehallerne outdoor market is probably the best bet. Lots of pretty good stalls. We were there in May though, so not sure if its snowing there already or not. 

 

We also popped into quite a few places on the Jægersborggade street which were pretty nice. 



#67 CheeseMonger

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Posted 05 October 2016 - 10:28 AM

Was just at Torvehallerne yesterday, here are a few pics (no snow yet!) Lots of fresh food to take home, and plenty of places to sit and have a drink and some prepared food.

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#68 joethefoodie

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Posted 15 October 2016 - 02:50 PM

Here's a piece about Noma, which I thought was kind of, I don't know...funny?

 

The Greatest Restaurant In The World: Discovering A New Era Of Food At Noma

 

Especially this:

 

When I first encounter René Redzepi, he is cutting a live elk in half with a chainsaw. Noma’s unwavering commitment to native, hyper-local Nordic foods requires its kitchen staff to spend hours every morning foraging the neighboring woodlands and shorelines for wild ingredients, and Redzepi has a gift for sensing gastronomic potential in everything around him.

“A lot of times you can find these lovely little rose hip flowers pickling in the stomach fluids of the larger field mammals that live around here,” Redzepi says, his arm elbow-deep in the abdominal cavity of the freshly bisected animal, its viscera still twitching and gurgling as he fishes out two small, pink, slimy flower petals from within. “Sometimes you have to saw through 20 or so elk before you find any, but it’s always worth the effort. They’re absolutely perfect with caramelized sweetbreads.”



#69 Peter Creasey

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Posted 15 October 2016 - 03:38 PM

The example you cite sounds bizarre!


_________________
. . . . . . . . . . . . . Pete/Houston
SOAC . . .
. . "for the discreet and refined enjoyment of uncommon wine . .
. . . . and victuals and the companionship accruing thereto" . . . .

#70 Evelyn

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Posted 15 October 2016 - 04:52 PM

Here's a piece about Noma, which I thought was kind of, I don't know...funny?
 

The Greatest Restaurant In The World: Discovering A New Era Of Food At Noma
 
Especially this:
 
When I first encounter René Redzepi, he is cutting a live elk in half with a chainsaw. Noma’s unwavering commitment to native, hyper-local Nordic foods requires its kitchen staff to spend hours every morning foraging the neighboring woodlands and shorelines for wild ingredients, and Redzepi has a gift for sensing gastronomic potential in everything around him.[/size]
“A lot of times you can find these lovely little rose hip flowers pickling in the stomach fluids of the larger field mammals that live around here,” Redzepi says, his arm elbow-deep in the abdominal cavity of the freshly bisected animal, its viscera still twitching and gurgling as he fishes out two small, pink, slimy flower petals from within. “Sometimes you have to saw through 20 or so elk before you find any, but it’s always worth the effort. They’re absolutely perfect with caramelized sweetbreads.”



PETA will be paying Rene a visit if they get wind of this one.

#71 taion

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Posted 15 October 2016 - 05:11 PM

I'm looking forward to this being a real thing in a few years.
I didn't tip at Per Se either.

#72 Sneakeater

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Posted 15 October 2016 - 07:05 PM

We all know that's a joke, right?


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#73 taion

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Posted 15 October 2016 - 07:26 PM

Grebble, grebble.


I didn't tip at Per Se either.

#74 joethefoodie

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Posted 15 October 2016 - 07:40 PM

We all know that's a joke, right?

Ssshhhhhhhh...

 

I didn't want anyone to have to read the whole thing.



#75 CheeseMonger

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Posted 19 October 2016 - 09:52 PM

When leaving Copenhagen, I was happy to find YoSushi, a running sushi place at the airport. I love these places, and this was very good.  From my seat I could watch the chefs cutting the fish, the place was constantly busy, and everything I grabbed was fresh. And, an airport is the perfect place for this concept.

 

n.b. exchange rate is about 7 krones to the dollar.

 

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