In a new review, the New York Times’ food critic sings Scandinavian restaurant Agern much praise. The restaurant, located in Grand Central Terminal in Manhattan, New York Cit, is owned by Claus Meyer, one of the founders of world famous restaurant Noma in Copenhagen, but the kitchen is run by Icelandic chef Gunnar Karl Gíslason, once the co-owner and head chef of Dill restaurant in Reykjavík.
Read more:Watch: Nordic restaurant opens in Grand Central Terminal's Vanderbilt Hall in NYC
Agern serves decadent dishes cooked and served according to the rules of New Nordic cuisine.
“Mr. Gislason has imported Dill’s philosophy but not, for the most part, its Icelandic provisions, like the dried sheep droppings over which fish is smoked,” the article reads.
In a new review, the New York Times’ food critic sings Scandinavian restaurant Agern much praise. The restaurant, located in Grand Central Terminal in Manhattan, New York Cit, is owned by Claus Meyer, one of the founders of world famous restaurant Noma in Copenhagen, but the kitchen is run by Icelandic chef Gunnar Karl Gíslason, once the co-owner and head chef of Dill restaurant in Reykjavík.
Read more:Watch: Nordic restaurant opens in Grand Central Terminal's Vanderbilt Hall in NYC
Agern serves decadent dishes cooked and served according to the rules of New Nordic cuisine.
“Mr. Gislason has imported Dill’s philosophy but not, for the most part, its Icelandic provisions, like the dried sheep droppings over which fish is smoked,” the article reads.
