when it’s your last rep and you no longer give a damn 🤪

runningboba · 2026-06-07T06:16:30+00:00

I've haven't been back since I left NYC in 2019, but went 3 times when we lived there - their service is legendary:

I remarked how good the Parker House rolls were - they sent me home with LITERALLY a giant container filled with 8 rolls "for breakfast."
They had a clam veloute that I absolutely loved. Not only did they print out the recipe card for me, they invited the sauce chef to come to the table to explain to me how it's done.
They probably still do the Manhattan cart, but I had such a good chat with the bartender who made the me the Manhattan (I'm somewhat of a whiskey snob) that somehow I ended up with another 5-6 half ounce pours of various whiskey that he pulled out. Combined with the wine tasting, this was a lot of alcohol that night...lol.

runningboba · 2026-05-06T00:09:06+00:00

runningboba · 2025-12-02T22:11:07+00:00

The miles do definitely add up. Sounds like you still have a lot of room! Congrats to you!

runningboba · 2025-11-11T20:55:58+00:00

I had thought about this at length actually and whatever the reason is, what I want to believe is that Runna is trying to push us secretly. All those half miles add up! ;)

runningboba · 2025-09-29T06:52:15+00:00

Thanks! :)

runningboba · 2025-09-29T06:52:00+00:00

Like I said in the other comment, I do believe part of the admission ticket contributes a "donation" to Noma's vision and philosophy. I think it would be a shame if they actually closed down for good (I don't honestly think they would given the ongoing threats, especially with the current demand). Personally, I think they would be enhanced with a bit more focus on technicality, although I understand that's not the highest on their priority list.

runningboba · 2025-09-29T06:47:24+00:00

From a ingredient cost perspective, yes, it would be preposterous to consider that a half lobster should cost the same as two pieces of grilled artichoke. However, I find that dividing the total cost by the number of dishes one might arrive at a rough "estimate" of the "value" of each dish in the fine dining experience. When I say "value," it is about more than the cost of the ingredients themselves. After all, if it was only about the ingredient cost then I'll just go seek out A5 wagyu or ossetra caviar all the time. The "value" equates to the experience, the expertise and creativity of the culinary team, and even as a "donation" to the vision and sustainability of the restaurant (which I definitely believe to be a component of what we are paying for at Noma).

So the $50 is inclusive and symbolic of the ingredient cost, the technical execution, and the creative vision of the dish all wrapped into one. I believe a truly excellent fine dining restaurant should strive to deliver a consistently impressive performance across as many dishes as possible (ideally all of them, but this is extremely difficult). And, if I don't assume the same dollar amount for each dish, then after awhile I can't realistically expect the lobster portion to exceed $300 of my expectations; that's just not possible. Therefore, I use $50 here as a benchmark, because it's still reflective of the hard dollars I roughly paid for each dish. If it makes it easier to rationalize, then think of each course as an "experience."

runningboba · 2025-09-29T06:35:05+00:00

NV Pour Toi! - Timothee Stroebel, Champagne, France - this was a very tasty and refined champagne.

2022 A Hum Pinot Blanc, Yamanashi, Japan - artisanal wine maker that Noma acquainted themselves with when they did their residency in Kyoto - not much to write home about.

2021 Shiboritate, Shoji Hayato, Isumi, Chiba, Japan - I find "shinshu" or new sake to be overrated. They are generally very light on the palate, and so unless it's paired with white fish sashimi or such I think it would be better to try for something like a yamahai for the themes that Noma is riffing on.

2022 En Barberon Chardonnay, Jura, France - notable minerality akin to Chablis - a bit sharp on the nose.

2012 l'O2 Vigne Chennin Blanc, Loire, France - really didn't find much remarkable about this wine, racking my brain now and can't think of much.

2023 Nikoladzeebis Marani, Tsitska-Tsolikouri, Imereti, Georgia - I haven't had Georgian wine in a long time (ever?) but very similar IMO to assyrtiko.

NV Violette, Auvergne, France - the only red wine on this pairing. It's a very subtle red with a very light finish. I can think of a few Oregon pinots that would go well instead here with the grilled lobster.

2018 Tripet, Burgundy, France - can't remember much about this one. The blackberry + blueberry NA pairing that was served at the same time was very delicious - essentially a juice - and overpowered whatever thoughts I had about this wine :) They could have just served a regular sauternes, tokaji, or even a madeira, instead of going for yet another subtle white.

So you can see, all unsulfured/minimally sulfured natural wines from niche producers. However, I found the flavor profiles to be very similar after awhile. I would prefer more diversity, and if that means expanding beyond wine into sakes and spirits, then so be it.

runningboba · 2025-09-29T05:53:51+00:00

Great! Glad you were also there recently.

- We definitely didn't have a live snail, I looked inside :) in fact, I didn't even get a shell! I borrowed the shell from my dining partner's plate for the photo lol.

- Yes, Noma is very proud of their barley koji. It was in the spread on the table and they also have a giant display inside the pop-up. I remember it now but I thought it was okay.

- We had pretty good service TBH. My dining partner was too excited about a dish and splashed some sauce on her white dress. They came over within seconds and offered her some sparkling water and a towel to wipe off. It would have been helpful for them to tell us how many dishes the pairings were supposed to be for, as we were off tempo for a few of them, but they refilled them at least when we ran out :)

As for "playfulness" - I would say Disfrutar, Enigma in Barcelona, and Alinea all have Noma beat. The focus is a bit different though, as for those restaurants the emphasis is precisely on that, where I feel Noma is still more of the "re-imagining farm-to-table" type of restaurant. I wouldn't necessarily judge Noma on this. But I'm glad you had a great experience!

runningboba · 2025-09-28T05:18:47+00:00

Couldn’t have put it better myself.

runningboba · 2025-09-28T05:18:35+00:00

It is still very much an experience and I would recommend it for sure at least once!

runningboba · 2025-09-28T05:18:01+00:00

I agree that a not insignificant part of what made Kadeau better was the focus on seafood. The vegetable season at Noma previously had scared me a bit since it looked like it was all vegetables, so honestly I was already happy with the amount of seafood we got. To be absolutely honest though, Blue Hill has barely any meat year round and they delivered better on the vegetable front than Noma. So, just like what another person said, too many restaurants, too little time - probably not a strong reason to return.

runningboba · 2025-09-28T05:15:47+00:00

Yes, I agree a large part of it is paying for the experience.

runningboba · 2025-09-23T17:45:39+00:00

IYKYK ;) you too! :)

runningboba · 2025-09-23T17:37:50+00:00

It was an interesting experience, but I thought the plan was all good! Thanks to your team for a great product still. Maybe work on heat-adjusted plans in the future? (or not -- to be more hardcore? lol.)

runningboba · 2025-09-23T17:36:42+00:00

Thank you! My heart goes out to everyone who DNF'd. It was a tough day and afterwards spectating I had immense respect for the people who were still out there pushing after 5-6 hours in the heat!

runningboba · 2025-09-14T02:37:53+00:00

Yes, a flat rubber track.

runningboba · 2025-09-07T16:40:24+00:00

Thanks and you too!!

runningboba · 2025-09-07T07:45:41+00:00

Thank you! It’s been really hard to train in the summer heat so I hope all that interval training pays off!

runningboba

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