"A husband-and-wife duo — a former chef and the sommelier of two-Michelin-starred Daniel Berlin, respectively — opened this lunch-only restaurant, where the entire menu is built around discarded food from distributors and producers. In other words, they salvage the ingredients that would otherwise go to waste and turn it into dishes that blend Nordic comfort food with the techniques of fine dining. The menu changes daily depending on the produce they receive. [$]" - Alisa Larsen
