Pitchfork   The Dissolve   Festivals: Chicago | Paris

Advertising can be clever and get its message across when done well—even when advertising major label metal. In the case of the posters for Black Sabbath's 13Janus Hansen and Andreas Rasmussen from McCann Copenhagen did well by Universal Music Denmark. The creatives dug their way deep through the many layers of new release and live show posters that cover the city's urban spaces, and placed the new and classic-but-tough design for 13 underneath. It appears as if the Black Sabbath poster has been there for years—or at least months. It's a brilliant way to remind passersby of the band's influence and legacy, considering it is its first new album in three decades. Rather than trade on new trends, it builds off a legendary past.


Copenhagen's noma is one of the most talked about restaurants in Scandinavia. Chef Redzepi revives traditional Nordic cooking techniques in regional and overlooked ingredients of the type Vikings might have tasted after battle: bone marrow, moss, wild berries. It's the number one restaurant in the world on the S. Pellegrino survey for 2011. And naturally, Anthony Bourdain is a big fan.

It was redesigned in mid 2012—and Copenhagen's Space got the gig. Space has been behind some of the more sublime restaurant designs we've run across in recent years. The designers often leave a bit of the worn and rough edges on a refurbed space to contrast with modern clean lines and the comfort of a timeless leather chair. The designers had only three weeks to work while the noma crew was at the London Olympics, but they turned out a space that's unpretentious, yet special, where the focus is placed on the unusual offerings from the kitchen.

Cool, sophisticated grey replaced a warm, almost too casual wood in the original version. The rough columns of the original warehouse remain, but they're done in an icy white now. The floor was replaced with wider oak panels to enhance the rustic feel. The philosophy is to let the food star in the show. Space partners Peter Bundgaard Rützou and Signe Bindslev Henriksen say, "After quite a long initial sketching period, we all came to the conclusion that it seemed forced and pretentious for a place like noma to do something too conceptual or formally upscale...it is important that the space is not perceived as a superficial layer between the customer and the actual food experience." With a tasting menu that starts near $300 before wine, that seems like a wise design decision.