BY Lisa Lindblad
October 5, 2014
I often go on line to read about a new restaurant I am going to dine at, but, this time, I came in cold. The atmosphere was lively (read loud), very busy, and happy (read cozy). We were given a tiny table and, after extremely attentive service (read slightly pressing) we turned to our menus. We were advised to share plates; Amanda pointed out that she was vegetarian and so, of the 8 or so dishes we ordered, 7 of them had no meat.
And they were all incredibly delicious.
ricotta dumplings with currants
roasted beets with sweet and sour cherries
heirloom tomatoes with fresh cheese and seaweed
and, for me, the outstanding dish was the chicken and eggs with roasted potatoes..and that chicken, cooked sous vide, was one of the most delicious I have tasted..I dream of it still.
When I returned home and went to read about ACME, I saw that the Executive Chef, Mads Refslund, had opened NOMA with Redzepe. The penny dropped, and I realized why the tubers and vegetables were so creatively presented and delicious to eat.
I can’t wait to go back for a whole new experience, making sure, of course, that the chicken and eggs will be part of any meal I have.