Posted by Jason Sheehan on March 4th, 2013
“It won’t be a Noma knockoff. It will embrace ingredients and techniques found in traditional Northern European cookery, but will ultimately be far different from the New Nordic schtick made famous by René Redzepi. He said to think of it as American bistro fare with touches of Dutch, Danish, and other Scandinavian influences. Smoked fish, pickled vegetables, and rotisserie meats are some of the dishes he rattled off as examples.”
Just a little bit of what was learned when Grubstreet‘s crew ran into Lachman at the Pub on Passyunk East. The whole interview is up now and worth a read.
Related Tags: Joncarl Lachman, Noma, Noord