Earlier this year, noma closed its doors at the harborside warehouse it had called home for over 14 years. Now, René Redzepi is ready to open noma again. Reservations for the new restaurant sold out in less than 24 hours, and there are over 35,000 people on the waiting list. But we've got the last opening-night table for two with your name on it. In an evolution of the restaurant's guiding principle of "Time and Place," René Redzepi and his team will divide the year into three seasons, changing the menu drastically to match the type of ingredients that are at their peak at any given time of year. You and a friend will be among the first people in the world to dine at the new noma and experience its first menu during the winter season, which will be a celebration of Scandinavian seafood. But that's not all-you'll also return to noma the next morning for coffee with the team and an exclusive tour of its acclaimed fermentation lab and test kitchen, where you'll get a behind-the-scenes ...