bror

sam and vic left noma and nearly instantly (by restaurant standards) opened their own place. it is not a hushed temple of gastronomy, nor does it stake its identity on precious ingredients. instead, some of the techniques of the new nordic kitchen, lusty cooking, a healthy sense of humour, lots of organs and what would, in a less thoughtful kitchen, be trash. expect an eyeball or two. in both food and service, bror shows where it came from and how it is different.