So the fuss about Noma closing. Shall we discuss, epicures? The article in the NYT raises some great points with which the industry still has not reckoned -- sagiare labor, toxic work environments, etc. Some people say good riddance to an echelon of dining that got too rarified, few too close to the sun and had its wings melted. Others, I think myself included, see a place for such experiences in the world, but decry their exclusivity and acknowledge that they are a house of cards when it comes to their economic viability. Thoughts? Good riddance? or a canary in the coal mine? #noma #finedining #hautecuisine #michelin3* #bestrestaurants https://www.nytimes.com/2023/01/09/dining/noma-closing-rene-redzepi.html?smid=nytcore-ios-share&referringSource=articleShare