Noma And The Future Of Fine Dining With Julia Moskin Of The New York Times
Radio Cherry Bombe
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Is NOMA 3.0 the Beginning of the End of Fine Dining?
A lot of folks are saying this is the beginning of the end of fine dining do you agree I think that's silly. You're entitled to expect at least if you're spending not five hundred dollars but even a hundred dollars you're entitled to know that the ingredients are treated well and that the employees are treated well. Do you think Renee will tackle this as part of NOMA 3.0 tackled the sustainability issues that we've been talking about? Is it possible for them to open a chain of sustainable mushroom restaurants or turn into an organization dedicated to groundbreaking work and food?
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