"The fine dining chefs and fermentation experts of Noma started Popl during the pandemic, but the burger restaurant has set down permanent roots. The signature cheeseburger features beef sourced from some of Denmark’s most respected organic cattle farms, cooked in butter and glazed with beef garum. The veggie burgers are some of the best in the city too — made with urban-farmed lion’s mane mushrooms or fermented quinoa inoculated with tempeh spores — brushed with a glaze of yeast garum, fava bean shoyu, and smoked vegan butter. Don’t miss the pickles plate as a side. There’s craft beer and natural wine to drink alongside, and a bottle shop stacked with Noma sommeliers’ favorite producers." - Anna Norström, Gabe Ulla
Anna Norstrom
