Rene Redzepi

Welcome to the Era of the "I Ate Sichuan Peppercorns With Danny Bowien" Piece

Last year, everyone in the national food media was going wild over Copenhagen's Noma and its forager chef, Rene Redzepi, to the point where Eater started tracking the evolution of the "I Foraged With Rene Redzepi Piece." The fascination with New Nordic has since waned, but there's a new story to tak ... More >>

At Plaj, New Nordic Cuisine Finally Comes to San Francisco

There was a time last year when it seemed like you couldn't pick up a magazine without reading a gushing description of Noma, Copenhagen's temple to New Nordic cuisine, or its chef, Rene Redzepi. Like El Bulli before it, Noma became the kind of restaurant that people put a visit to on their bucket l ... More >>

Rene Redzepi Comes to Forage in the Bay Area

Enah Manson/FlickrDaniel Patterson, left, and Rene Redzepi.​The "I ate at El Bulli" essay named the food-writer's cliché of the past decade has been supplanted by the endlessly repeated "I foraged with Rene Redzepi" article. The media has annointed Redzepi, the chef of Noma in Copenhagen, this de ... More >>

Daniel Patterson on Copenhagen's MAD Foodcamp: International Glamor, Hyperlocal Foods

Daniel Patterson.​Daniel Patterson, chef-owner of Coi, is freshly back from last week's MAD Foodcamp in Copenhagen, at which he presented a history of beets. The two-day symposium was organized by René Redzepi, chef of Noma, which has been celebrated for its intricate experimentation of nati ... More >>

Why Do We Suddenly Want to Eat Dirt?

Suzi Edwards/FlickrPotato, parsnip, and roasted chicory "dirt" on a Manresa platescape.​Our favorite morsel from the Web. The Atlantic's Tejal Rao scratches around in the curious growing fascination with dirt as an ingredient in cooking. Both dirt ― as in a sauce at Spain's Restaurante Arza ... More >>

Running with the Bull

Mission Burger/Mission Street Food's Danny Bowien: The SFoodie Interview, Part 1

Danny Bowien.​Show up at Mission Burger ― the daytime food counter at Duc Loi Supermarket ― and you might not know that the guy cooking your fat slab of a burger is one of the city's smartest young chefs. Along with Mission Burger founder Anthony Myint, 27-year-old Danny Bowien is the guy ... More >>