"I don't have a name yet," Pedersen tells CultureMap with a laugh, but the chef does have a signed lease on a location that he's not ready to disclose.
Pedersen has earned a following for his creative cuisine, which he hopes to build on with the new endeavor.
"We'll use local products, blending with my Danish background," Pedersen says about the menu. The restaurant will utilize daily prix fixe menus to keep costs reasonable as Pedersen attempts to broaden the audience for restaurants that utilize local produce.
At both Sorrel and more recently during cooking demonstrations at the Urban Harvest farmers market on Saturdays, Pedersen has earned a following for his creative cuisine, which he hopes to build on with the new endeavor.
Culinary trendwatchers hear the word "Danish" and immediately start thinking of Noma, the Copenhagen restaurant considered to be among the best in the world. Pedersen acknowledges that what's happening at Noma is "totally amazing," but isn't ready for a direct comparison.
"That's a different level of restaurant with different resources," he says. Still, Pedersen promises to cook "experimental stuff using things in our area" that draws some inspiration from the Danish restaurant.
With construction underway, Pedersen expects to open in late March or early April. For now, it's an interesting sounding project that bears watching as the list of 2014's upcoming restaurants takes shape.