“We like to have our guests leave having had an incredible and unique experience. We want to provide top-notch hospitality, with cuisine that is a little bit different.”
Beef tartare with seasonal accompaniments like ramps and green strawberries; lobster with Nordic pairings of sea buckthorn and barley; endive with preserved blackberries, almonds, and Danish havgus.
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 Icelandic chef Gunnar Gislason, 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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