Claus Meyer Sprouts Another New Nordic Restaurant in Grand Central Food Hall

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: