New York Nordic grandmaster Claus Meyer still hasn’t reopened his fine dining restaurant Agern in Grand Central Terminal yet after a flood, but this spring, he did quietly produce an entirely different full-service restaurant in his Scandinavian empire, which seems to grow as prolifically as dandelions.
Most recently, the Noma co-founder flipped the 65-seat cafe Almanak in the Great Northern Food Hall into a restaurant with a Major Food Group-style, SEO-unfriendly name of The Restaurant.
He also brought on Jonas Boelt, who has worked at his Denmark restaurants as well as French fine dining restaurants in Copenhagen. to oversee a menu that started with breakfast and lunch back in April; Boelt started serving dinner in the last month.
Morning meals are a mixture of standard options like an egg scramble with smoked salmon and oatmeal, as well as a bun with butter, Havarti, and jam. Lunch and dinner includes dishes like scallops with a chilled pea soup and pine oil, beef tartare with beets, and asparagus with brown butter toasted rye. Boelt is using that new mini-greenhouse shelf that grows vegetables inside Grand Central.
Almanak’s smoothie and salads are still available in the food hall, but only via a counter-service station. No word yet on when Agern will reopen.
Since Meyer moved to New York in the last year, he’s been starting new projects at a mind-boggling rate. Besides his humongous Grand Central Food Hall and fine dining restaurant Agern, he also has a yet-to-open Brownsville restaurant and cooking school, a coffee roaster, a program to get children to eat at Michelin-starred restaurants, a Williamsburg bakery, and an all-day Nordic cafe sponsored by BMW’s Mini.
Also, he regularly runs in Central Park and hosts an occasional running group with fans sometimes. That guy!
Take a look at the menus for The Restaurant below: