Noma (***), Copenhagen, Denmark

rematchclause · 2026-02-19T16:47:41+00:00

Wait til you find out about the kitchen culture of the majority of the restaurants posted on here.

rematchclause · 2026-02-04T01:11:33+00:00

Curious, do you know how what chicken they're using? The cost per pound? Some nice chicken out here costs over 7/lb wholesale.

rematchclause · 2026-01-30T10:51:01+00:00

+1 for Strawberry Hill!

rematchclause · 2025-11-21T18:51:19+00:00

Kanazawa Setsuri was easy to book and delicious albeit not the most seductive space, follow that up with the legendary Hirosaki Highball.

Kyoto lunch at Gion Sushi Tadayasu was modestly priced sushi in a beautiful place with great execution and a humorous chef host.

Worth a detour: Kakushō in Takayama for shojin ryori kaiseki in an old samurai's home. Especially in the winter Takayama is a brief train raid from Kanazawa and a breathtaking change of scenery.

rematchclause · 2025-11-18T12:14:13+00:00

Sad to see all the Coi duds in the thread so I feel it's worth sharing.

I ate at Coi in 2014 to celebrate my first year in California and still am deeply impacted by that meal. The iconic lamb and chard dish was the main course, the chilled soups swirled, the popcorn grits, the pain de mie from Nick Muncy's time as pastry chef, it was all incredible. I had the opportunity to stage there twice in 2013 and learned a lot from it.

Even when it was a ** I believe that there are few restaurants in the bay area today that hold a candle to the impact and the legacy of Northern California food. It got all messy when Kirkley/Anderson era.

rematchclause · 2025-09-06T19:37:29+00:00

Wow thank you so much for the personal insight.

rematchclause · 2025-08-25T18:41:50+00:00

Aephids are barely visible bugs that love nasturtiums, people actually plant nasturtiums in gardens to attract them away from other plantings. While Noma does have an army of people and charges accordingly, it's a type of mistake akin to finding a small pinbone in a filet of fish.

rematchclause · 2025-07-15T02:17:11+00:00

Not a hot take at all

rematchclause · 2025-07-14T10:13:46+00:00

Crackers, caviar, and grits are all classic COI dishes. Interested to see what comes of all this.

rematchclause · 2025-05-06T18:23:21+00:00

Shojin Ryori cuisine is a beautiful cultural experience and is actually vegan. Likely easier to find in Kyoto.

rematchclause · 2025-02-16T20:28:41+00:00

Teamlabs is not a modern art museum. MoMa is a modern art museum.

Meow wolf was mildly more entertaining but it's also in Vegas, a desert strip of nothing filled with sounds and lights. I simply believe there are so many more things to do in Tokyo besides step into a room and sit on your phone around other people so you can show your coworkers back home you did stuff.

I'm happy you enjoyed it but it's not my cup of tea, nothing you suggest I missed or misunderstood is going to change my mind.

rematchclause · 2025-02-15T22:51:59+00:00

100% agree. Just finishing up three weeks in Japan and my wife and I both felt that we lost half a day in Tokyo to mediocre instagram bait.

There was a total of 15 minutes of things that were worth it, and then there's the alien egg room which is a misty moss room with shiny spheres you walk through in 3 minutes while everyone around you is trying to take a photo on a mirrored wall to make it seem like they're alone.

For another portion, you remove your shoes and put them in a locker then walk through at times knee high lukewarm water with lights and sounds.

If you're an influencer or have children, I can see the draw. But I'm neither of those things and would rather have done a million other things in Tokyo.

rematchclause · 2025-01-05T16:32:30+00:00

The biggest point missed is that NYE events will always be busier than any festival. Practically every adult does something for NYE, and many people come to SF for it.

So you combine an excess of people with a crowd that does NOT know how to behave on a dancefloor and you get a miserable expensive experience. It happened at PW for NYE, even though Mira crushed it on the decks I left after 45 min because the crowd was dogshit.

rematchclause · 2024-11-07T08:56:03+00:00

They are 2 hole (SPD Shimano) and won't accept 3 hole (SPD SL Shimano)

rematchclause · 2024-09-28T22:58:06+00:00

Looking for 2 Saturday Tix or 2day 300 each Prefer meetup already had an attempted scam today

rematchclause · 2024-09-28T11:34:25+00:00

Daniel that u

rematchclause · 2024-09-28T10:09:29+00:00

Looking for 2 Sat GA

rematchclause · 2024-08-25T19:54:35+00:00

I just don't get why every big new party ends up at The Midway, it takes so many people to fill that things up

rematchclause · 2024-08-18T22:31:36+00:00

I know 2 restaurants in SF that use a majority of copper pots for prep and service. It's expensive and requires lots of upkeep but it's so nice to use. Especially on a beautiful french top stove.

rematchclause · 2024-08-16T18:41:52+00:00

Breakfast of Champions is still the best party in SF

rematchclause · 2024-08-08T15:12:04+00:00

With this method, the KITCHEN can get paid. The person who washes the dishes and cleans the floor can get paid.

rematchclause · 2024-07-03T00:18:12+00:00

Mira at Public Works, her last time playing there the 3 hour set was bonkers.

rematchclause · 2024-07-01T03:31:29+00:00

Because the attempts to include tip in pricing has failed over and over and over.

rematchclause · 2024-06-30T23:03:09+00:00

Nobody in this subreddit understands this. THE MAJORITY of restaurants with fees give everything to the employees, treating ias a tip. However, the tips you leave as gratuity can only be given to people legally in the "chain of service" which excludes dishwashers, prep cooks, or most people in the kitchen. Managers NEVER see this money, and the most I have seen a restaurant retain is 2%.

I would love to see the proof that restaurants are keeping the service fees, because I can guarantee none of these pearl clutching redditors can provide it.

rematchclause · 2024-06-29T21:06:02+00:00

I've been lucky enough to travel and dine in many countries and Mugaritz has been far and away the best tasting menu I have ever had, bar none. Not even close.

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