• Home
  • Blog
  • World's Best
  • Rankings
  • Merch
  • About
  • Contact
Menu

scallionpancake

Food. Pugs. Fun.
  • Home
  • Blog
  • World's Best
  • Rankings
  • Merch
  • About
  • Contact

Noma Kyoto: A Review of Rene Redzepi's Japanese Pop-Up

May 15, 2023

Background:

A lot has happened at Noma over the last year and a half. Rene Redzepi and his team got best restaurant in the world again, a third Michelin star, announced that it’s “shutting down” - more on that later - and moved the whole restaurant to Kyoto, Japan to do one of their famous worldly pop-ups.

Noma’s pop ups have always intrigued me. Their previous iterations, Tokyo, Sydney, and Tulum, seemed to inspire the best out of Noma by forcing the team to be creative with local ingredients while utilizing the techniques perfected in Copenhagen. I wondered if the wow factor that we experienced at our first meal at Noma in 2018 could be replicated seven time zones away.

Yvonne and I were originally supposed to go to Japan in April 2020 as our “pre-baby” trip. We had the whole thing scheduled, bags almost packed, and then Covid happened. Japan completely shut down for foreigners at that time and didn’t reopen until October 2022. It had been rumored for a while that Redzepi wanted to do another pop-up in Japan, and that it was planned for a few years but because of Covid kept getting delayed. When the Kyoto pop-up was finally announced, we had a one year old baby, so we turned our pre-baby trip into a post-baby trip.

Because of the exclusivity of the pop-up, we had to book a four-top table. I don’t have a lot of friends who want to travel halfway around the world to spend $810/person and eat (let alone I don’t have a lot of friends), so I turned to The Hungries, which is an online food community started by Anders Husa & Kaitlin Orr. It’s a great community of people who travel to eat and generally like the finer things in life. Joe from San Francisco and Katherine from Copenhagen ended up joining us, making our table a worldly representation of The Hungries. It also added a nice mix up for Yvonne and me, allowing us to have new conversations with like minded food people. Case in point - don’t be scared to dine with strangers. Sometimes it can be bad, but most of the time it makes the experience better.

Eat This:

Noma’s meals always tell a story, the dishes are always so layered, that I half joking said during this meal that I’m going to have to wait for the book to come out in a few years to understand half of what I was eating and what it meant in the context of the meal, Japan, the wider culinary scene, and maybe even humanity as a whole.

My general strategy when going to special restaurants is I try to not see the menu beforehand, which in this day in age is almost impossible. Noma is normally pretty good about not posting current menu items, but for this pop-up they were a little fast and loose, so I basically avoided instagram posts and stories, trying to keep the surprise alive. I prefer to enjoy the meal not knowing what is coming next. I find that makes the meal more enjoyable.

That being said, the anticipation for this meal was sky high. Would Noma live up the hype?

Hassun

1. Fresh Yuba and wild greens
2. Koji and red ginger
3. Dried tomato and roses
4. Cherry leaf with black garlic
5. Pollen and tomato

The first dish was a series of small bites meant to be Noma’s play on Hassun, which in a traditional Kaiseki meal would be the first bites served to represent what is currently in season. In Copenhagen this would have probably been presented at 5 separate dishes, but having them all on one plate and to experience at once really set the fireworks in place for the meal.

We’ve been to Noma now five times, and this was by far the strongest start to any meals we’ve had there and probably ever. Each sub-dish was so good and different from the next that it made the 10 minutes were eating these dishes a true experience. The outstanding bite for me was the koji and red ginger. The ginger was muted to just get the flavor and the koji’s umami made the bite unforgettable.

Shabu Shabu

various seaweeds, konatsu citrus, seaweed ponzu

This dish was a play on shabu shabu, which is normally made with meat. We were instructed to dip the seaweed into the broth and allow them to cook for 5 seconds. Then we were supposed to dip in the ponzu and eat.

The seaweed immediately changed color when put into the water, which made the dish look cool; however, this one to me just didn’t taste that good. The coolest bite of this dish was the konatsu citrus, which we were instructed to eat with the rind on. It was a mild citrus that wasn’t overly sour, making it easy to eat and enjoy.

Cuttlefish

The cuttlefish sashimi was served on a top of beautiful block of ice, appearing as if floating on top of the rocks of the sea. This was a great bite, delicate and subtle.

Bamboo

with black pepper and squid sauce

This one was also a slight miss to me - I love the concept but the bamboo was a little too “al dente” for my liking. But i’ve never had bamboo so who am I to judge.

Swordfish belly

with kombu butter and caviar

This was just fatty, buttery, silky excellence. If I could eat this every day, I would, multiple times a day. The swordfish was very meaty, which played well with the rich kombu butter and the creaminess and saltiness of the caviar.

TOFU

with almonds and nasturtium flowers

This dish was a standout to me. It reminded me of a coconut curry, with the combo of fresh grated almonds, the green soy milk tofu, and the spicy nasturtium. I think of all the dishes, this is the one I think about the most for creativity and perfection.

Kinki Fish

with egg yolk sauce

Kinki Fish (rockfish to us gringos) was bathed in a very nice egg yolk sauce and i’m sure some other ferments I don’t remember. This tasted really meaty, but nothing to write home about.

Lotus Root

This lotus root is confit in koji oil overnight and then put on the barbeque for multiple hours while being glazed with different concoctions from the fermentation lab. This dish reminded me of Noma’s famous celeriac shawarma - a way for them to take a pretty hard root vegetable and turn it into something special.

Sansai

lobster head sauce

This started a 3 part lobster progression. First were local, seasonal raw vegetables served on top of a lobster head sauce. This was a polarizing dish at the table. Some loved it, some hated it. I loved the local seasonability of the vegetables, but thought they could have used a little cooking instead of being served raw.

Spiny Lobster

with smoked corn, pumpkin, and sansho leaves

The lobster was served on top of a corn/pumpkin remoulade which was delicious. A great main course dish to highlight the lobster in a very Noma way.

Green Rice

with ise ebi, lobster, and rose petals

The final main dish was a tribute to Kaiseki again, where traditionally rice is served as the last main savory dish. This green rice was served with rose petals and the rest of the lobster. It was unique, as in the rest of the world you normally end with a more substantial dish, however, it made for a nice palate cleanser for the desserts.

Yuzu Shijimi Clams

Talk about a wow, A++++ dish. The yuzu ice cream is made to look exactly like local clams. The taste was sweet, citrusy, and slightest bit sour, and the creaminess and the temperature of the ice cream were perfect.

Desserts

1. Dried Strawberry stuff with Mochi
2. Sweet Potato paste in White Chocolate
3. Egg Fruit custard

We ended the meal as we started, with a series of small bite desserts that were all out of this world. The sweet potato had almost a marapan quality, and was one of my favorite bites of the night. The egg fruit is a fruit that has the texture of an egg yolk, and book ended the meal nicely in comparison with pollen and tomato custard from the first set of bites.

Drink:

The price of the pop-up included either a non-alcholic or alocholic pairing. The alcoholic pairing, which we didn’t do, had a variety of sakes, local beers, whiskey, and Japanese wines that Joe enjoyed. Katherine did something I had never seen and which was ingenius: she asked for a combo of the non-alcoholic and alcoholic. I think that’s a good way to go, especially if you tend to get drunk easy (aka me), as a full pairing can have you forgetting the second half of your meal.

The non-alcoholic pairing was a classic Noma pairing of local fruits, vegetables, and teas. We especilaly enjoyed the iced green tea.

After the meal we were offered special cocktails which we had to pay for. I chose a Paloma that had local hot peppers in it. It was good, nothing insane, and when the bill came it was ¥5,000, or the equivalent of $36. We were wondering what the price would have to be before someone said something about a cocktail being too expensive. It might have been over/under $36.50. But what can we do - YOLO.

Jasmine tea with amazake (fermented rice)

The $36 Paloma

Tomato & Smoked Corn Juice

Melon & Kiwi Juice

Atmosphere:

Noma did an excellent job making the decor feel like we were in Japan but with a Scandanavian vibe that put us all into what I thought was the proper setting for the dinning experience. Noma customized and furnished the entire restaurant for this pop-up, from the plates and silverware on up to the custom chandeliers as part of their extensive research and prep for the pop-up. The staff were wearing the familiar Noma blue outfits and grey aprons that we were familiar with from Copenhagen, and overall the vibe we had was a casual and fun.

The main dining room

Walking up to the restaurant by following the sea shell clues

View of the kitchen from our table

The view from our table

Hospitality:

The hospitality was top notch, with our main server Cornelia being extremely knowledgable and accommodating. This being our 5th trip to Noma, I was not walking out of the restaurant without a picture with Rene Redzepi, so Katherine was kind enough to be the loud American and ask if we could take the picture. It took about 30 minutes to make happen (a million other people had asked and wouldn’t stop talking to him), but we finally got it as we were walking out the door. Mission accomplished - I have a picture with Redzepi doing the Japanese peace sign and Joe looking creepy in the background. The perfect encapsulation of the meal.

FRANKIE/Jeff’S NOTES:

Our other big family news is we have a new pug, who we aptly named Jeff. He is an insane puppy, but we love him dearly; Yvonne during the meal asked Katherine if her earrings had Lizzo on them - turned out it was the Virgin Mary; I wanted to give a 10 second elevator pitch on how I thought that Noma should sell branded chopsticks or some other Japanese tchotchke to commemorate the pop-up, but decided against in and instead put it here to satisfy my introverted ways. I also think they should have a one day food tour the day before you dine with them to take you on a tour of Kyoto to get a better understanding of the place before the meal. And while i’m at it, Rene Redzepi should go around to each table for a 30 seconds each and take pictures with the guests. It would save him time and make everyone happy; We saw guests wearing everything from a t-shirt to kimono, and I think that sums up the world pretty well; Apparently every American has told Redzepi they want to move to Copenhagen, and his response is that Copenhagen is great except the weather could be 10% better.

Jeff aka Jeffrey aka Jeffy aka Geoff aka Poo Poo Jeffy aka El Malo

RATING: 5 OUT OF 5 WITH 3 MICHIGAN PUGS

I did a lot of nitpicking above, but overall the whole meal was amazing, thoughtful, and mind blowing. It brought us back to our first meal at Noma in Copenhagen, where we left shell shocked, not understanding what had just happened to us, and wanting more. There was so much to meal to unpack, so much meaning in each dish, that it’s hard to even know in the moment what was going on other than what we were eating tasted really good. I think the sign of a truly amazing meal is that when you come back to it in your mind you keep uncovering and finding new meanings and levels to the dishes and the experience as a whole. There is no doubt that Noma Kyoto was that type of meal.

Since the news that Noma as we know it is shutting down, and everyone knows that we are obsessed with Noma, we have been asked 100 times what our thoughts are on the news. You know it’s a big deal when People Magazine writes an article on the closing with the title “World’s Best Restaurant Noma, Which Often Served Reindeer Penis, Will Close.” My take - Redzepi accomplished what he wanted with Noma 2.0. He got best restaurant in the world again, got his third star, and now wants to move on to the next thing. If there is one thing we know, Redzepi is not one to sit on his laurels of past success. I think that the worldly pop-ups really stimulate him, and I think we’ll see a lot more of those in the future. I think we’ll see Noma do a lot of collaborations and pop ups in Copenhagen as well, just not as defined of menus as we saw with the three season restaurant. You’ll see a lot more products being sold from the fermentation lab, more books, and I think a more subscription based model like their current Taste Buds.

Whatever is in store next for Noma, you’ll know we’ll be first in line to sign up for the experience. There is no other restaurant in the world that has had a bigger influence on us and probably the rest of the culinary world then Noma, and we’re excited to see what the team decides to do next.

gold+pug.png
gold+pug.png
gold+pug.png
 
← DiverXo: A review of Dabiz Muñoz's Madrid MasterpieceJordnær →

New Merch!

Click here to score this shirt

Click here to score this shirt

Subscribe to the pod

Listen on Google Play Music

Latest Posts

  • July 2024
    • Jul 23, 2024 DiverXo: A review of Dabiz Muñoz's Madrid Masterpiece Jul 23, 2024
  • May 2023
    • May 15, 2023 Noma Kyoto: A Review of Rene Redzepi's Japanese Pop-Up May 15, 2023
  • August 2022
    • Aug 9, 2022 Jordnær Aug 9, 2022
  • October 2021
    • Oct 4, 2021 Noma: A Review of the Game and Forest Season Menu Oct 4, 2021
  • September 2021
    • Sep 5, 2021 Counter- Sep 5, 2021
  • January 2021
    • Jan 9, 2021 The Catbird Seat Jan 9, 2021
  • May 2020
    • May 19, 2020 Casa Tabachin May 19, 2020
    • May 5, 2020 Pujol May 5, 2020
  • April 2020
    • Apr 21, 2020 Quintonil Apr 21, 2020
    • Apr 7, 2020 How Roots is Giving Back During COVID-19 Apr 7, 2020
  • March 2020
    • Mar 24, 2020 Peppervine Shines in SouthPark Mar 24, 2020
  • February 2020
    • Feb 25, 2020 Where to Eat in Plaza Midwood Feb 25, 2020
    • Feb 11, 2020 The Porter's House: Not Your Traditional Steakhouse Feb 11, 2020
  • January 2020
    • Jan 28, 2020 Sweet Lew's, It's You Jan 28, 2020
    • Jan 14, 2020 Best Coffee Shops for Chilling in Charlotte Jan 14, 2020
  • December 2019
    • Dec 31, 2019 Top 25 Restaurants in Charlotte: 2019 Edition Dec 31, 2019
    • Dec 17, 2019 Top Five Dishes of 2019 Dec 17, 2019
    • Dec 3, 2019 Top Five Restaurants of 2019 Dec 3, 2019
  • November 2019
    • Nov 19, 2019 Anomaly Charlotte Pop-Up Nov 19, 2019
    • Nov 5, 2019 Schwa Cleans Up Its Act Nov 5, 2019
  • October 2019
    • Oct 22, 2019 Alinea: A Review of Grant Achatz's Flagship Chicago Restaurant Oct 22, 2019
    • Oct 8, 2019 Flip-a-Lo's Gives Charlotte a Taste of Buffalo Oct 8, 2019
  • September 2019
    • Sep 24, 2019 Capishe Real Italian Kitchen Upgrades Charlotte's Fast Casual Game Sep 24, 2019
    • Sep 10, 2019 Chef James Knappett's Kitchen Table Sep 10, 2019
  • August 2019
    • Aug 27, 2019 Queen City Classic Wine Tour with Big Fat World Tours and NC Wine Gals Aug 27, 2019
    • Aug 13, 2019 Piedmont Culinary Guild's Sensoria Food & Wine Aug 13, 2019
  • July 2019
    • Jul 30, 2019 Enigma: A Review of Albert Adria's Barcelona Culinary Adventure Jul 30, 2019
    • Jul 15, 2019 The Updog Kombucha Origin Story Jul 15, 2019
    • Jul 2, 2019 Haar Restaurant: Dean Banks' St. Andrews Star Jul 2, 2019
  • June 2019
    • Jun 11, 2019 El Celler de Can Roca Review: The Roca Brothers Deliver Jun 11, 2019
  • May 2019
    • May 28, 2019 Dorothy Creamery Scallionpancake Loaded Nachos May 28, 2019
    • May 14, 2019 Harper's Restaurant May 14, 2019
  • April 2019
    • Apr 30, 2019 Noma: A Review of the Seafood Season Menu Apr 30, 2019
    • Apr 16, 2019 Yume Ramen Sushi & Bar Apr 16, 2019
    • Apr 2, 2019 Buxton Hall + Hello, Sailor Collaboration Dinner Apr 2, 2019
  • March 2019
    • Mar 26, 2019 Blue Hill at Stone Barns Mar 26, 2019
    • Mar 19, 2019 Legion Brewing Brunch Mar 19, 2019
    • Mar 12, 2019 Meat & Potatoes: Redefining Charlotte's Stereotype Mar 12, 2019
    • Mar 5, 2019 Flour Shop Mar 5, 2019
  • February 2019
    • Feb 26, 2019 JuneBaby Feb 26, 2019
    • Feb 19, 2019 The Waterman Feb 19, 2019
    • Feb 12, 2019 Charlotte All Stars - NBA Edition Feb 12, 2019
    • Feb 5, 2019 Eden Hill Feb 5, 2019
  • January 2019
    • Jan 29, 2019 Inizio Pizza Napoletano Jan 29, 2019
    • Jan 22, 2019 Adana Jan 22, 2019
    • Jan 15, 2019 The Stanley Jan 15, 2019
    • Jan 8, 2019 Top Five Dishes of 2018 Jan 8, 2019
    • Jan 1, 2019 Top Five Restaurants of 2018 Jan 1, 2019
  • December 2018
    • Dec 18, 2018 PCG Farm to Fork in the Garden Dec 18, 2018
    • Dec 11, 2018 Chef Alyssa's Kitchen Dec 11, 2018
    • Dec 4, 2018 Bulla Gastrobar Dec 4, 2018
  • November 2018
    • Nov 27, 2018 Top 25 Restaurants in Charlotte: 2018 Edition Nov 27, 2018
    • Nov 20, 2018 Never Doubt Phil Rosenthal: Go to Langer's Delicatessan Nov 20, 2018
    • Nov 13, 2018 Majordomo is David Chang's Latest Food Mecca Nov 13, 2018
    • Nov 6, 2018 Angeline's: Uptown Charlotte's Modern Italian Gem Nov 6, 2018
  • October 2018
    • Oct 30, 2018 Greg Collier Lifts Up Loft & Cellar Oct 30, 2018
    • Oct 23, 2018 Behind the Lens with Scoop Charlotte & Scallionpancake Oct 23, 2018
    • Oct 16, 2018 The Experience of Taste Oct 16, 2018
    • Oct 9, 2018 littleSpoon: A Tale of Inconsistency & Pork Belly Oct 9, 2018
    • Oct 2, 2018 The Case for Atelier Crenn Oct 2, 2018
  • September 2018
    • Sep 25, 2018 The Truth is Out There: Siggy's Good Food Sep 25, 2018
    • Sep 18, 2018 Bardo Ushers in New Era of Fine Dining in Charlotte Sep 18, 2018
    • Sep 11, 2018 Gene Kato Infuses New Life Into SouthPark's Upstream Sep 11, 2018
    • Sep 4, 2018 Hi Tide Poke & Raw Bar Offers a Fresh Take on Charlotte's Poke Scene Sep 4, 2018
  • August 2018
    • Aug 28, 2018 Experience Authentic Italian in Ballantyne with Zinicola Aug 28, 2018
    • Aug 22, 2018 108: Noma's Little Brother Holds Its Own Aug 22, 2018
    • Aug 14, 2018 Sanchez: Rosario Sanchez Brings Mexican Food to Copenhagen Aug 14, 2018
    • Aug 7, 2018 Osteria Francescana: A Review of Massimo Bottura's #1 Restaurant in the World Aug 7, 2018
  • July 2018
    • Jul 31, 2018 More Time for Me with Harris Teeter ExpressLane Jul 31, 2018
    • Jul 24, 2018 Grön: A Review of Finland's Best Restaurant Jul 24, 2018
    • Jul 17, 2018 Sea Level: Making Lobster Rolls Cool in the Queen City Jul 17, 2018
    • Jul 11, 2018 Noma: A Review of the Vegetable Season Menu Jul 11, 2018
    • Jul 3, 2018 Ollie's Bites: Charlotte's Donut Fix Jul 3, 2018
  • June 2018
    • Jun 26, 2018 Mister Jiu's Jun 26, 2018
    • Jun 19, 2018 Global Restaurant Jun 19, 2018
    • Jun 12, 2018 Fleming's Prime Steakhouse Jun 12, 2018
    • Jun 5, 2018 Fin & Fino Jun 5, 2018
  • May 2018
    • May 30, 2018 The Daily May 30, 2018
    • May 22, 2018 Brunch at Haberdish May 22, 2018
    • May 14, 2018 Seafood Connection May 14, 2018
    • May 8, 2018 Omaggio Pizzeria May 8, 2018
    • May 1, 2018 Crepe Cellar May 1, 2018
  • April 2018
    • Apr 24, 2018 Dot Dot Dot Apr 24, 2018
    • Apr 17, 2018 DeSano Pizzeria Apr 17, 2018
    • Apr 10, 2018 Eleven Madison Park Apr 10, 2018
    • Apr 3, 2018 Ollie's Bites: Charlotte's Best Bar Eats Apr 3, 2018
  • March 2018
    • Mar 27, 2018 Fork! Mar 27, 2018
    • Mar 20, 2018 Halcyon, Flavors from the Earth Mar 20, 2018
    • Mar 13, 2018 Chima Mar 13, 2018
    • Mar 6, 2018 Zeppelin Mar 6, 2018
  • February 2018
    • Feb 27, 2018 Launderette Feb 27, 2018
    • Feb 20, 2018 Hello, Sailor: Exploring One of Eater's Top 18 Restaurants in America Feb 20, 2018
    • Feb 13, 2018 Robin Feb 13, 2018
    • Feb 6, 2018 Dilworth Tasting Room Feb 6, 2018
  • January 2018
    • Jan 30, 2018 Franceschetta 58 Jan 30, 2018
    • Jan 23, 2018 Lincoln's Haberdashery Jan 23, 2018
    • Jan 16, 2018 Charlotte Gets Social Jan 16, 2018
    • Jan 9, 2018 Top Five Dishes of 2017 Jan 9, 2018
    • Jan 4, 2018 Top Five Restaurants of 2017 Jan 4, 2018
  • December 2017
    • Dec 27, 2017 Oak Steakhouse Dec 27, 2017
    • Dec 19, 2017 Terrace Cafe Dec 19, 2017
    • Dec 13, 2017 Geranium Dec 13, 2017
    • Dec 8, 2017 Franklin BBQ Dec 8, 2017
  • November 2017
    • Nov 29, 2017 Burtons Grill & Bar Nov 29, 2017
    • Nov 21, 2017 Ollie's Bites: A Pizza my Heart in Charlotte Nov 21, 2017
    • Nov 15, 2017 NOMA Under the Bridge Nov 15, 2017
    • Nov 8, 2017 Luca Modern Italian Kitchen Nov 8, 2017
    • Nov 1, 2017 Essex Nov 1, 2017
  • October 2017
    • Oct 24, 2017 Your Pie Oct 24, 2017
    • Oct 17, 2017 Tea Fusion Cafe Oct 17, 2017
    • Oct 11, 2017 Aliño Pizzeria Oct 11, 2017
    • Oct 5, 2017 Restaurant Tim Raue Oct 5, 2017
  • September 2017
    • Sep 29, 2017 Ollie's Bites: Charlotte's Best Sweet Spots Sep 29, 2017
    • Sep 20, 2017 Astrid & Gastón Sep 20, 2017
    • Sep 13, 2017 Ollie's Bites: Brunching in Charlotte Sep 13, 2017
    • Sep 6, 2017 Caffeinated Charlotte Sep 6, 2017
  • August 2017
    • Aug 30, 2017 Wu's Cajun Seafood Aug 30, 2017
    • Aug 21, 2017 Charlotte's Best Bites: Guest Post for Off the Eaten Path Aug 21, 2017
    • Aug 16, 2017 The Barcelona Burger & Beer Garden Aug 16, 2017
    • Aug 10, 2017 Bad Daddy's Burger Bar Aug 10, 2017
    • Aug 3, 2017 Brixx Wood Fired Pizza Aug 3, 2017
  • July 2017
    • Jul 26, 2017 Ollie's Bites: Top Sushi Spots in Charlotte Jul 26, 2017
    • Jul 20, 2017 Central Jul 20, 2017
    • Jul 13, 2017 Maido Jul 13, 2017
    • Jul 5, 2017 Ollie's Bites: Date Night in Charlotte Jul 5, 2017
  • June 2017
    • Jun 29, 2017 Soul Gastrolounge Jun 29, 2017
    • Jun 21, 2017 Baku Jun 21, 2017
    • Jun 14, 2017 Selwyn Pub Jun 14, 2017
  • May 2017
    • May 31, 2017 Yamazaru May 31, 2017
    • May 24, 2017 Firestorm Pizza May 24, 2017
    • May 17, 2017 Animal May 17, 2017
    • May 10, 2017 Kato May 10, 2017
    • May 3, 2017 Here's Looking at You May 3, 2017
  • April 2017
    • Apr 26, 2017 Yafo Kitchen Apr 26, 2017
    • Apr 20, 2017 Ivan Ramen Apr 20, 2017
    • Apr 12, 2017 Tavolo Apr 12, 2017
    • Apr 5, 2017 Momofuku Ko Apr 5, 2017
  • March 2017
    • Mar 28, 2017 Evoke at Le Meridien Mar 28, 2017
    • Mar 22, 2017 Haberdish Mar 22, 2017
    • Mar 14, 2017 Good Food on Montford Mar 14, 2017
    • Mar 8, 2017 Nomad.pdx Mar 8, 2017
    • Mar 1, 2017 Stoke Mar 1, 2017
  • February 2017
    • Feb 16, 2017 Buxton Hall Feb 16, 2017
    • Feb 8, 2017 In Situ Feb 8, 2017
    • Feb 2, 2017 Saison Feb 2, 2017
  • January 2017
    • Jan 29, 2017 Eat Globally; Dine Locally Jan 29, 2017
    • Jan 1, 2017 Top Five Restaurants of 2016 Jan 1, 2017
  • December 2016
    • Dec 26, 2016 State Bird Provisions Dec 26, 2016
  • September 2016
    • Sep 24, 2016 The French Laundry, part 2 Sep 24, 2016
    • Sep 18, 2016 The French Laundry, part 1 Sep 18, 2016
  • August 2016
    • Aug 29, 2016 Icy Margaritas & Hot Salsa: Mexican Eats in the Queen City Aug 29, 2016
    • Aug 22, 2016 Best Places to Eat in San Francisco Aug 22, 2016
    • Aug 5, 2016 The Flipside Aug 5, 2016
  • July 2016
    • Jul 25, 2016 Babalu Jul 25, 2016
    • Jul 14, 2016 Best Restaurants in Charlotte - Summer 2016 Edition Jul 14, 2016
    • Jul 5, 2016 Comida Jul 5, 2016
  • June 2016
    • Jun 27, 2016 Batch Craft Jun 27, 2016
    • Jun 19, 2016 Asolare Jun 19, 2016
    • Jun 5, 2016 The Longboard Jun 5, 2016
  • May 2016
    • May 12, 2016 Momofuku Noodle Bar May 12, 2016
    • May 2, 2016 Toro May 2, 2016
  • April 2016
    • Apr 24, 2016 The Mandrake Apr 24, 2016
    • Apr 18, 2016 Evoke Redux Apr 18, 2016
    • Apr 15, 2016 Freud Apr 15, 2016
  • March 2016
    • Mar 13, 2016 Ru Sans Mar 13, 2016
    • Mar 9, 2016 The Pump House Mar 9, 2016
  • February 2016
    • Feb 24, 2016 Seoul Food Meat Co Feb 24, 2016
    • Feb 22, 2016 Kid Cashew Feb 22, 2016
    • Feb 12, 2016 Kindred Feb 12, 2016
  • January 2016
    • Jan 21, 2016 FIG Jan 21, 2016
    • Jan 3, 2016 Top Five Restaurants of 2015 Jan 3, 2016
    • Jan 2, 2016 Rose's Luxury Jan 2, 2016
  • November 2015
    • Nov 29, 2015 Funky Gourmet Nov 29, 2015
    • Nov 4, 2015 Rhubarb Nov 4, 2015
  • October 2015
    • Oct 26, 2015 Lexington Barbecue Oct 26, 2015
    • Oct 19, 2015 The Cellar at Duckworth's Oct 19, 2015
    • Oct 14, 2015 Danny's Midwood Challenge Oct 14, 2015
    • Oct 12, 2015 Founding Farmers Oct 12, 2015
    • Oct 4, 2015 Shake Shack Oct 4, 2015
  • September 2015
    • Sep 27, 2015 King Daddy's Sep 27, 2015
    • Sep 20, 2015 The Summit Room Sep 20, 2015
    • Sep 14, 2015 BLT Sep 14, 2015
    • Sep 6, 2015 Ajbani Sep 6, 2015
  • August 2015
    • Aug 30, 2015 Biscuit Head Aug 30, 2015
    • Aug 23, 2015 White Duck Taco Aug 23, 2015
    • Aug 17, 2015 Evoke Aug 17, 2015
    • Aug 14, 2015 Customshop Aug 14, 2015
    • Aug 13, 2015 Local Loaf Aug 13, 2015
    • Aug 12, 2015 Futo Buta Aug 12, 2015

© 2023 SCALLIONPANCAKE, LLC  Privacy Policy