René Redzepi brings Noma to Silver Lake
Good Food
KCRW
4.6 • 1.1K Ratings
🗓️ 23 January 2026
⏱️ 58 minutes
🧾️ Download transcript
Summary
Would you pay $1,500 for dinner?
- René Redzepi explains how he's orchestrating Noma's LA residency and why it comes with such a hefty price tag.
- Anna Ansari follows flavor down the Silk Roads.
- Khushbu Shah knows where to get the best veggie burgers.
- At the farmers market, Walter Manzke finds fun uses for chanterelles.
Connect with Good Food host Evan Kleiman on Substack.
Transcript
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| 0:00.0 | From KCRW, I'm Evan Klyman, and this is good food. |
| 0:06.0 | There are a lot of things you can say about Renee Ritzepi's restaurant, Noma. |
| 0:10.1 | And since news broke that the chef and his Copenhagen-based team would be bringing their unique operation here to Los Angeles for a 16-week residency, I've heard it all. |
| 0:21.5 | Excitement that the world-renowned restaurant would shine a light on our vibrant and chaotic city. |
| 0:27.9 | Outrage that a meal there will cost $1,500 a person. |
| 0:32.2 | And speculation about what will be on the plate. |
| 0:35.4 | What will we learn about Los Angeles through the lens of an outsider |
| 0:39.2 | who brings with him tremendous creativity, intellect, and curiosity? Since its inception in 2003, |
| 0:47.3 | Noma has been one of the most talked about fine dining experiences in the world. The restaurant |
| 0:53.2 | was ranked the world's best restaurant five times. |
| 0:56.6 | It ushered in the foraging movement and sparked an interest in fermentation that inspired a |
| 1:01.6 | generation of chefs. Renee and his team have written books and even produced a TV show, |
| 1:07.2 | and over the years I've had the pleasure of talking to him about all of this, but this |
| 1:12.1 | time it feels more personal. |
| 1:14.4 | The Noma Alley pop-up starts its run on March 11th at a secret location in Silver Lake, |
| 1:20.4 | the neighborhood where I was raised. |
| 1:22.7 | Renee joins me in the KCRW studio to share YLA, what expect from the menu and what his impressions are of our beautiful city. |
| 1:32.3 | Hello. |
| 1:33.3 | Hello. |
| 1:34.6 | It's so great to have you here. It's kind of very odd and marvelous. |
| 1:39.0 | I mean, I live here now. |
| 1:40.3 | I know. |
... |
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