We’re calling it.
Here’s the best thing that’s happened underground all year...
It’s called Agern, and it’s a sharp-looking Nordic-style spot with serious pedigree, and it’s opening tomorrow in Grand Central. Here’s what to know about it.
What it is:
The first NYC spot from a cofounder of Noma, that Danish restaurant that’s been called the best in the world many times.
Where it is:
Down in Vanderbilt Hall of Grand Central Terminal.
What Agern means in Danish:
Acorn.
When you’ll use it:
Group dinners with fellow Noma enthusiasts, drinks with yourself before hopping a train, dinner with a date who can get into trekking underground.
What you’ll order:
Artfully plated ribbons of cabbage with sweet mustard flowers, 24-day-hung beef for two, scallops with daikon and sunflower seeds.
The most Nordic ingredient on the menu:
Toss-up between the dead nettle on the parsnip and the ground ivy topping your goat’s milk and pear sorbet.
Speaking of that menu:
It’s right here.
As for the slideshow:
It’s where you’ll find the space, in all its light wood and geometric lines and black leather banquettes glory. A salad masquerading as art masquerading as a salad. Other edible things of great beauty.
It’s all right here. Right beyond these words.
Here’s the best thing that’s happened underground all year...
It’s called Agern, and it’s a sharp-looking Nordic-style spot with serious pedigree, and it’s opening tomorrow in Grand Central. Here’s what to know about it.
What it is:
The first NYC spot from a cofounder of Noma, that Danish restaurant that’s been called the best in the world many times.
Where it is:
Down in Vanderbilt Hall of Grand Central Terminal.
What Agern means in Danish:
Acorn.
When you’ll use it:
Group dinners with fellow Noma enthusiasts, drinks with yourself before hopping a train, dinner with a date who can get into trekking underground.
What you’ll order:
Artfully plated ribbons of cabbage with sweet mustard flowers, 24-day-hung beef for two, scallops with daikon and sunflower seeds.
The most Nordic ingredient on the menu:
Toss-up between the dead nettle on the parsnip and the ground ivy topping your goat’s milk and pear sorbet.
Speaking of that menu:
It’s right here.
As for the slideshow:
It’s where you’ll find the space, in all its light wood and geometric lines and black leather banquettes glory. A salad masquerading as art masquerading as a salad. Other edible things of great beauty.
It’s all right here. Right beyond these words.
