Nordic inspired cuisine in the heart of Manhattan seems somewhat juxtaposed, but that’s before you see the Great Northern Food Hall. Located in Grand Central Terminal, a national historic landmark and one of the greatest public spaces in America, it is the brainchild of culinary entrepreneur Claus Meyer, creator of the New Nordic Cuisine movement and founder of noma, a famed restaurant in Copenhagen, Denmark. The food hall offering comprises a mix of open-faced sandwiches, Danish pastries and a full bar with Nordic-inspired cocktails.
Roger Smith management trainee Amanda Svensson, a native of Gothenburg, Sweden, shows us how to eat like a Swede at the food hall, located just 7 minutes’ walk from Roger Smith Hotel.
Head roaster Omar Maargaard, in collaboration with Søren Sylvest of Copenhagen Roasters in Denmark, source small lots of some of the finest green beans from individual farmers around the world and bring them back to New York to roast.
Amanda: “Fika, or coffee with snacks, is a huge part of Swedish culture. It’s common to meet in a coffee shop for long breaks with friends over pastries and coffee.”
Great bread is at the heart of Nordic cuisine, but we came to sample the famed Danish cinnamon swirls.
Amanda: “In Sweden, cinnamon swirls are called kanelbulle. Swedish food is typically prepared with very little sugar, so the classic Swedish treat is enjoyed in moderation by the Swedes.”
Smørrebrød, the savory and hard-to-pronounce open-faced sandwiches that are a staple in Denmark, are the stars of Great Northern Food Hall. Head chef Edwyn Ferrari and Smørrebrød chef Kamilla Pawelczyk create playful sandwiches, like chicken-liver mousse and rhubarb compote, pickled herring (a Swedish favorite) and beef tartare.
Amanda: “I come here sometimes just to buy the bread, baked fresh every day.”
Enjoy a cocktail, a large selection of aquavits (Norwegian, Swedish and Danish spirit) or a craft beer in the casual and inviting setting of The Bar. Here, Jonas Andersen has created a menu of seasonal, Nordic-inspired cocktails using artisanal spirits from small batch producers.