Noma x — An evening of shared plates, shared energy, and a shared kitchen. Thank you Holbox for opening your doors and letting us be part of your community. What a night!
A few of the incredible ingredients we've been fortunate to work with in shaping the Noma LA menu. Let's see how, and if, they found their place on it.
1. Witch's butter
2. Hong Kong kumquats
3. Tacinga cactus
4. Crickets and mealworms
5. Avocados
6...
A look inside the textures of Noma LA:
1. Morels cooked in saffron and passion fruit syrup
2. Tuna eyes 👀
3. Dried citrus shells
4. Cactus for dessert? 🌵
5. Curry leaf flatbread
6. Kumquat and mandarin leather
7. Fresh slice of cactus
Thank you to everyone who joined us for a taste of at the @ bar last week. The menu was a celebration of culture; blending noma's Scandinavian and Mírate's Mexican spirit influences, and a testament to our shared community. This experience reminded ...
There is a lot happening in the Test Kitchen, the team is getting closer to finalizing the Noma LA menu.
Yes, bookings sold out, but our global partners have reserved tables for 5X members of Blackbird Club.
Join and you'll have access to request ...
Last Saturday marked the final service of Noma 2.0. Since then, the team in Copenhagen has been entering the final stages of a months-long packdown, carefully clearing the space as it prepares for what comes next. Now, it's time for a few weeks' brea...
Tastings are our way of exploring new ingredients, techniques and formats, serving as the building blocks that help craft the menu.
In the early stages, these gatherings feel like a jam session, where we can be open and playful with new ingredients ...
Bits and pieces from this week of NomaLA:
1. Dungeness crab legs
2. Flower ceviche
3. Geoduck
4. Baby squid
5. Noma x – what a fantastic day!
6. King oyster stem
7. Moments of excitement before release
8. The beauty of kelp
9. Bar...
A look inside Noma LA's Test Kitchen 📍
For the past months, the team has been immersed in experimentation and discovery. Slowly shaping a menu that reflects this moment, and this place. A place we now call home. The making of our LA menu continues, d...
The road to Noma LA – bits and pieces from the past few months of the Test Kitchen exploring, experimenting, and tasting their way through the LA landscape:
1) Lining up new flavors
2) A mouthful of surprise
3) Cactus fruit – a little bit slimy
4) S...
Maybe you've spotted them hanging from trees without realizing they're edible. Maybe you haven't even noticed them! Loquats, a juicy, tannic, and slightly acidic fruit, grow in neighborhoods across Southern California.
We discovered these colorful f...
Unlocking the deliciousness of acorns with Jun, Head Chef of the Test Kitchen:
"During a research trip to Southern California in 2025, I visited a Native American cultural museum in the desert. There, I discovered that the indigenous people of Calif...
From the Test Kitchen — 10 things that didn't make the Noma LA menu:
1. Swordfish eye
2. Butchered turban snail
3. Young squid cartilage tried to make crispy
4. Dungeness crab "spare ribs"
5. Unripe cherimoya, cooked on the BBQ
6. Chopped salad with...
At Noma, everyone follows their own schedule, each person playing an essential role in a collective effort that brings everything together to make the service happen. From the early riser who forages for fresh ingredients to the one crafting koji pan...
Bits and pieces from this week of Noma LA - Thank you to our guests and everyone who made this incredible week possible.
1. Cactus dessert
2. Dungeness crab
3. Swordfish belly
4. Cactus nixtamalization
5. Braised acorns
6. Blackcurrant wood oil, in ...