The Noma LA menu consists of 16 courses reflecting the restaurant’s innovations with ingredients from California, like acorn and cactus. The meal costs about $94 per course, often no more than a few morsels. Our food writer’s experience lasted 4 hours and 37 minutes.
Daniel Hernandez is a staff writer at the Los Angeles Times, where he served as Food editor from 2022 to 2026. He is a two-time nominee for a James Beard Media Award and the recipient of the inaugural Nell Minow Award for Cultural Criticism from the National Press Club in Washington, D.C.
Mark E. Potts is a former senior editor for video at the Los Angeles Times. A native of Enid, Okla., Potts graduated from the University of Oklahoma with a master’s degree in broadcast journalism. He has created and edited video for DreamWorks, YouTube, Microsoft, Sony and BET.
