The concept leans on the statement, I used as a headline plus “vicinity” – the use of regional (and I’m sure seasonal) ingredients.
It’s located in an old liver pate factory in the Meatpacking district.
For food freaks out there: Don’t overlook Danish food culture. They’re superquick at reacting on international trends, mixing them with traditional elements and presenting original concepts (+ they understand the role of marketing).
Nose 2 Tail Madbodega
From The Economist/Intelligent Life