Kadeau – Upscale, Refined New Nordic in Copenhagen

By the time we were sitting down for dinner at Kadeau, I was starting to get tasting menu fatigue. The prior two nights were tasting menu dinners that lasted more than 3 hours, and I didn’t know if I had it in me for another one. But I’m glad that I made the time for Kadeau, a two Michelin Star fine dining restaurant in Copenhagen. I felt like I had seen a lot of new things over the past two days. I had eaten some leathery beets, chocolate chip cookies that were completely vegan and a pigeon covered in a pastry shell. And yet Kadeau still held my interest and introduced me to new things, which really speaks to the skill level at this amazing restaurant.

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Amass – New Nordic Sustainability in Copenhagen, Denmark

When people think of New Nordic cuisine, they instantly think of Noma. Noma is without a doubt the most famous name behind this movement, and many chefs who have passed through its kitchen have moved on to run restaurants of their own. Amass is one of those restaurants run by a Noma alum, a chef named Matt Orlando who spent time as sous chef and head chef at Noma. More so than other New Nordic restaurants, however, Amass differentiates itself by focusing on sustainability and food waste. Day old bread and wheat from a brewery all have a place alongside tomatoes and fish on the Amass tasting menu. You can read more about its impressive commitment to sustainability on its website here.

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Nordic Eats at Almanak in Grand Central’s Great Northern Food Hall

great northern food hall at grand central

“Why don’t we meet up at Grand Central for a bite to eat?” said no one ever. Unless you and your friend are both catching the same train and want to enter the circus that is the Lower Level Dining Concourse. Or if you work in Midtown East and your colleagues want to grab drinks at the Grand Central Oyster Bar. Or maybe you don’t like your friend and you’re subtly trying to convey this by suggesting an undesirable location. But the dining options have come a long way at Grand Central, thanks to Claus Meyer, a culinary entrepreneur who recently opened the Great Northern Food Hall to bring high quality Nordic cuisine to the station. Now you can get artisanal rye breads and nutritious Danish porridge on your daily commute.Read More

New Nordic at Aska

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When a plate of lichen becomes one of the top dishes that you’ve had all year, something you devour rather than flick off, you know that the chef who came up with that idea is doing something exceptional. New Nordic cuisine, with all of its foraged pine needles and flowers, is easy to admire from a distance but up close it might be a different story. Not so with Chef Fredrik Berselius’ take at his newly reopened restaurant Aska, which offers one of the most accessible interpretations I’ve come across. The lichen tasted like real food, resting on top of a luscious slab of heavy, caramelized cream with a savory flavor that was almost uni-like, something that a fat cat would lap up greedily. We’re talking about a fungal algae that brings as much pleasure as does a decadent piece of sushi. To pull that off is very impressive.Read More