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Ramp Bloody Marys, Melting Porridge, And More At Aamanns-Copenhagen
By
Jen Carlson
Published Jul 21, 2013
Modified Jul 21, 2013
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By
Jen Carlson
Published Jul 21, 2013
Modified Jul 21, 2013
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Blackened Mackerel and Local Bacon and Salted Beets with Lingonberries (Courtesy of Aamanns-Copenhagen)
Last year proper Danish food finally came to New York City with the opening of Aamanns-Copenhagen, a restaurant completely dedicated to not just Danish food and drink, but also design. We finally got a chance to check out the TriBeCa joint at a press dinner launching the new Nordic dinner menu last week, and can honestly not say enough good things about the vibe, the drinks, and the food that came out of chef Carl Kristian Frederiksen's kitchen.
The new menu features some perfect fare for light summer dining ($10-19): Salted Beets and Lingonberries, Pickled Cabbage, Blackened Mackerel and Local Bacon (diner take note: this bacon is fresh, not burnt to a crisp like you may be accustomed to), and Beef Tartare. Larger entrees ($19-29) include Butter-Fried Hake, Slow-Cooked Pork Belly, and Local Piedmontese New York Strip. Also: cheese plates, bread and butter, and plenty of pickled things are available if you just want to snack. Everything is so incredibly fresh that we probably mentioned it more than a handful of times during the course of the meal.
Nordic Carrot and Chocolate Ganache desserts (Courtesy of Aamanns-Copenhagen)
You'll definitely want to save some space for their innovative desserts, too—you can see their Nordic Carrot with White Chocolate and Chocolate Ganache pictured above, but their Danish ”Rødgrød ($11)—a hot seasonal red berry porridge with fresh berries, meringue, whipped cream, and dried herbs—is a real show-stopper. Here's how it's presented:
We've yet to try their brunch, which has just launched, but the brunch plates start at $25 and come with (at minimum) a soft-boiled egg, cheeses, salads, soup, homemade yogurt and granola, and a house-made bread basket with a roll, slice of rye bread and a Danish pastry served with Danish butter and homemade jam.
Brunch plate (Courtesy of Aamanns-Copenhagen)
They also have smaller separate dishes, as well as brunch cocktails—like their house-made Bloody Mary with your choice of bacon, ramp, or lemongrass akvavits. Which brings us to the very important akvavits (or aquavits, if you prefer)...
Akvavits (Courtesy of Aamanns-Copenhagen)
Akvavit is a traditional Scandinavian spirit, flavored with spices and herbs, and they are delicious. Their house flavors—prominently displayed behind the bar—rotate, and currently the menu includes: dill, parsley, lemon, fig, cumin, plum, ramp, rye, blueberry, lemongrass, pear/vanilla, coriander, bacon and beet. These are in almost all of their signature cocktails ($14), but you can also order them separately ($7).
As an aside on the atmosphere: their outdoor dining features fake grass separating the sidewalk dining area from the sidewalk itself, and it's a nice touch that more restaurants should take note of!
Tagged
Aamanns-Copenhagen
brunch
menu
nordic dinner
tribeca
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Jen Carlson
Jen Carlson is a former WNYC and Gothamist editor.
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Gothamist is funded by sponsors and member donations
Gothamist is funded by sponsors and member donations
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