“I think Amass is Copenhagen at its best right now.”Mr. Orlando said that Mr. Redzepi told him that by adding tablecloths, he could get a Michelin star or two. Mr. Orlando said he’s stopped thinking about it. “The more conservative European dining establishment has not yet accepted rap beats, graffiti indoors, the concrete walls,” Mr. Redzepi said. Mr. Orlando is aggressive about sustainability. Indeed, Matt Padilla, the executive chef, had done a stint at Noma when Mr. Orlando was there, and dined at Amass two years ago.

Source: New York Times October 27, 2017 17:15 UTC