“We consistently aspire to have our guests leave having had an incredible and unique experience. We want their day to be better than it was before they entered our restaurant. We see the Agern experience as about much more than the food on its own, aiming to connect top-notch hospitality with interesting and dynamic cuisine. We want to provide an atmosphere where the wines, service, and ambience enhance every bite; a holistic experience.”
Beef tartare with seasonal accompaniments, currently tallow, pearl onions and rye bread; summer dessert of skyr with caramelized lemon sorbet, crystalized white chocolate, and lemon cake; seasonal bitter salad, currently with pickled blueberries, almond cream, and cherry vinaigrette with spicebush.
Grand Central Terminal might not be the first place that comes to mind for a fine dining experience, but Claus Meyer, the co-founder of Copenhagen’s acclaimed restaurant Noma, is changing that with Great Northern Food Hall and restaurant Agern.
At Agern, his team, captained by chef Jeppe Anderson, serves elegantly plated Nordic-inspired fare. Offerings change with the seasons, but spring items include black bass from a sustainable Brooklyn purveyor finished with radish, watercress, and ocean emulsion, and celeriac ravioli with mushrooms grown in the restaurant’s leftover coffee grounds. Those dishes are paired with domestically produced wines, beers, and small-batch liquors.
No matter when you stop by, do not skip the bread and butter. These loaves, baked on-site, are some of the best in the city.
“If Grand Central is a cathedral for commuters, Agern is a chapel for indulging the senses. Best to stay put.” –Carolyn Corman, The New Yorker
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