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New food hall at Grand Central Find us in Vanderbilt Hall



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2 · New York Nordic


New York Nordic Dear Reader,

When I first moved to New York from Copenhagen, I took my bike out on a cool fall morning. I was just starting to learn the rules of the road. Turning down an avenue, I found myself cycling in the wrong direction—I was in the bike lane, but against the flow of traffic. A busy messenger was cycling towards me, and instead of chastising me, he enthusiastically threw his hand up in the air for a high five. This brief encounter was a heart-warming introduction to New York, an openminded, fun, tolerant, and rebellious city. I grew up in Northern Europe in the second half of the last century, during a time when people had lost the connection between nature and the table. Our food culture was unsustainable, unhealthy, and far from delicious. Positive change in food culture has been my goal for over 30 years, and now, I aim to bring that spirit to the heart of New York.

Our team has come from Denmark with ideas of food we believe in. In the various pavilions of the Great Northern Food Hall, you will find the textures and flavors we love, in modern dishes with traditional roots, prepared with seasonal ingredients from regional farms. Just like French or Japanese food, the Nordic cuisine has its own distinct flavors. Many of these overlap with the culinary customs of New York—you may be familiar with some of our favorite ingredients, from rye to horseradish and root vegetables, from dill to smoked fish and wild garlic. Great Northern Food Hall is a team effort and also a family project. Together, my wife, three daughters, and I decided to move from Copenhagen to New York, and as a family we’ve collaborated on projects big and small, from the design down to the smoothies (try the aromatic “When Harry Met Sally” with carrots, ginger, orange, and sea buckthorn).

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At the core of New Nordic philosophy is the idea that fresh, flavorful, wholesome food is for everyone, which makes Grand Central—one of New York’s great historic gathering places for people of all walks of life— a fitting and natural location for this venture. So what does food with Nordic roots and a New York accent look like? It may be a sourdough morning bun, a bakery staple in Denmark, filled with house-smoked salmon and cream cheese or the Great Dane Danish Dog with beef and pork sausage, spiced ketchup, mustard, remoulade, and pickled cucumber or maybe the warm pastrami sandwich with smoked beef brisket, red onion relish, mushroom mayonnaise, bitter greens and crispy shallots. That’s enough from me—I hope our food can do the rest of the talking. Welcome to Great Northern Food Hall.

Cheers, Claus Meyer

Brownsville Roasters

From Copenhagen to Brownsville Self-professed coffee geek, Omar Maagaard, Head Barista and Roaster, drinks a gallon or two of coffee per day. By 1pm, he’s consumed 10 cups. Here he shares the story behind sour-­ cing coffee for Brownsville Roasters in Guatemala, details on why you should give light roast a try, and tips for brewing at home. For many food lovers, green beans are a vegetable you pick up at the farmer’s market, but to a coffee junkie, “green beans” have a whole other meaning entirely. “We are green coffee buyers,” Omar says one morning over, what else, a cup of coffee. He isn’t referring to an environmental approach for buying coffee, but rather the color of the beans purchased directly from curated farms. Coffee is traded directly with the coffee growers, arriving in 130-pound bags. “Coffee is a seasonal product, just like wine,” Omar explains. “We want to know the people

producing these little green beans— our coffee isn’t anonymous, it has a story and a background.” In February 2016 Omar traveled to Guatemala and met coffee farmer Felipe Ramirez, one of the many farmers around the world that Brownsville Roasters source coffee from directly. “In order to be the specialty coffee roaster we want to be, we need to see their processes,” Omar says. “I want to know: how do they treat their coffee and why?” The experience was hands-on, learning about the intricacies of farming. Holding a coffee cherry, one of the farmers squeezed it gently; if three drops of liquid emerge, that is how you know, it is almost ripe. This story of importing single estate coffees goes back to 1996 when Claus Meyer traveled to Brazil. “It blew my mind that coffee could be so diverse, so distinct, and so reflective of the conditions the trees have been exposed to,” Claus says. He set out on a mission to change coffee from a commodity to a specialty item. Estate Coffee shop opened in 2000, Copenhagen Roasters was established in 2005, and now, an upcoming roasting facility in Brownsville, Brooklyn will transform the green beans from Guatemala, Colombia, Indonesia and other places into vibrant coffee for Great Northern Food Hall.

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Brownsville Roasters will bring the tradition of light roast coffee from Copenhagen to New York. “Dark roasted coffees can have a monotone taste,” says Omar. “Lighter roasts have more of a focus on the individual characteristics of coffee. That makes for a distinct cup of bright coffee with good acidity and fruity flavors.” Coffee has about 800 different aromatic compounds (while wine has between 200 and 300) but this character can be covered up if a bean is quickly scorched during roasting. When coffee is light roasted, the character of its origins is preserved. We all have our coffee routines, sipping our morning cup the same way we have for years. But Omar is hoping that Brownsville Roasters might shake people out of their regular habits. “Of course you can have milk and sugar in your coffee,” Omar says. “But we also want to open doors for customers to experience their coffee in a new way.” Milk and sugar can disguise the natural character of these distinct brews. So before reaching for the sugar, take a first sip—Omar promises it will be bright and vibrant, not sour.

Brownsville Roasters

Tips for Tasting Coffee from Omar Maagaard, Head Barista: Try Your Coffee Black

We’ve been brought up with the idea that all coffee is bitter and dry (therefore in need of milk and sugar)—but that isn’t true of all coffees. Before you disguise any natural flavor, try it black.

Drink Coffee at Different Temperatures

Similar to when a wine oxidizes and develops in flavor, a coffee will develop in flavor as the temperature drops. Purposefully sip over time as the coffee loses heat.


When you aerate the coffee, the slurp allows the coffee to stimulate all your taste buds.

Get to Know Your Palate

Sweetness is at the tip of your tongue. Acidity along the edges. Bitterness in the back.

Don’t Stick to One Origin or Type

Coffee grows in so many different countries and regions, giving each coffee a distinct taste. The soil, elevation, and after-harvest process all influence the final product. A naturally processed coffee that has gone through a fermentation process will taste completely different from a washed coffee—seek out different types and try them all.

Brew Brownsville Roasters at home All of our coffees are available for purchase at Great Northern Food Hall and Great Northern Deli. Try our Andrina coffee from farmer Felipe Ramirez in Guatemala. The clean mouth-feel of this roast shows nuances of grapes, roasted almonds, and chocolate, and makes for a very balanced and delicious coffee. Or the light-roasted Kokowagayo, a natural processed coffee from Gayo, an all-female co-op in Sumatra, with beautiful beans that have the intense sweetness of an over-ripe strawberry, balanced with a fresh note and a full body.

Coffee Encounters Want to learn more about coffee and how to brew it best? Join us for a brewing class or coffee tasting at Brownsville Roasters.

Coffee Tastings

Every Saturday 2pm – 3pm at Brownsville Roasters at Great Northern Food Hall We sample our coffee varieties and observe taste notes, aromas, and complexity, and share the story behind each coffee - the farmers we source from, the soil it was grown in, and the process behind the light-roasting of our beans.

Brewing Class

Every last Saturday of the month 4pm-5pm at Brownsville Roasters at Great Northern Food Hall

Learn more about methods for brewing the most tasteful cups at home. 5 · great northern food

Open Rye

The Anatomy of Smørrebrød Everything you need to know about Smørrebrød, the hard to pronounce Danish staple, straight from Smørrebrød Chef and Dane Kamilla Pawelczyk Call them open rye, open-faced sandwiches, or by their native Danish name: smørrebrød. By any name, the anatomy is the same—a foundation of chewy, nutty rye bread topped with prime ingredients. Balance is key; ingredients play off one another to achieve the right ratio of crunch, tang, richness, and acidity. What was once a workingman’s lunch in Denmark has evolved. In the hands of modern chefs, the concept of open rye sandwiches was updated and the classics reinvented. Sitting down to eat smørrebrød—proper etiquette is to dive in with a fork and knife—is not just grabbing a

Smørrebrød Chef Kamilla Pawelczyk walks us through one of Great Northern Food Hall’s open rye sandwiches: Roast beef with remoulade (Danish-style tartar sauce known for its chunky texture), crispy onions, and horseradish.

Roastbeef & Remoulade Smørrebrød The Bread

“Balance begins with the bread,” Kamilla says. “The 100% whole grain rye must be soft inside, with a distinct crust. It is essential for the bread to be savory—you should taste grains and seeds.”

The Roast beef

“Our roast beef is seared on the pan and then roasted in the oven with salt, pepper, and thyme until a rosy medium rare.”

sandwich. It is a well-balanced experience where pickles, herb garnishes, 100% whole grain rye, beets, horseradish, pickled pearl onions, and many more ingredients with Nordic roots each play a distinct role.

Want to try making open rye sandwiches at home? Kamilla advises starting simple, with a basic version of smørrebrød such as slices of boiled potato and chive mayo. But true smørrebrød must be served on fresh rye. “It’s the perfect vehicle,” Kamilla says. “Completely savory, firm enough in texture to be a building block for the sandwich, and full of nutty grains.”

One final piece of advice?

“There has to be some restraint—too many flavors don’t work. Keep it simple and clean.”

The Remoulade

“Finely chopped pickles—carrots, onions, root celery, and bell pepper—are mixed with mayo and mustard. The remoulade adds a nice acidity, as well as some richness and a touch of sweetness to the dish.”

The Crispy Onions

“These addictive crispy onions bring a great crunch.”

The Finishing Touches

“To finish it off, we add scraped horseradish for a little punch, plus chervil, tarragon, apple vinegar sprayed lightly, and vinegar powder.”


“There’s a word in Danish, højtbelagt, that means: “highly topped”. The perfect smørrebrød is voluminous, fresh, and inviting—it gives the feeling that you’re eating something really special.”

Danish Rye

Our rye bread is baked fresh daily with organic rye, rye sourdough, and lots of grains. Unlike white, refined flour, whole grain rye is loaded with vitamins and minerals and makes you feel fuller.

Get your rye bread at the Open Rye pavilion, Meyers Bageri or Great Northern Deli. 6 · New York Nordic

Open Rye

‘To experience the in-house bakery’s full range, you’ll want a smørrebrød or two (found at the Open Rye stand), the open-faced Danish sandwiches on slabs of sunflower-seeded rye with toppings like chicken-liver mousse and rhubarb compote, or perfectly cooked (between runny and fudgy) soft-boiled eggs with excellent mayonnaise and tiny Nordic shrimp, or pickled herring, or smoked pork belly, or beef tartare, all elaborately garnished and finished to order with touches like chicken-skin chips or fresh-grated horseradish or onion ash.’ New York Magazine, August 8, 2016.

Roastbeef & Remoulade Herring

Eggs & Shrimp

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Meyers Bageri

The DNA of Our Bread

Great bread and baked goods take time, dedication, and a team that’s willing to start work at 2:00 in the morning. Rhonda Crosson, Head Baker, leads the team that’s responsible for all of the baked goods you see at Great Northern Food Hall, Agern, Meyer’s Deli, and Danish Dogs. Formerly a synthetic organic chemist, Rhonda applies the precision of chemistry to the art of baking. Here she shares tips on what to order at Meyers Bageri, and how to store bread at home. What makes Meyer’s bread stand out from the rest? Two things: ingredients and technique. Our breads are made with locally sourced organic grains that are stone-ground every day. Many breads that claim to be whole grain are actually made with factory processed white flour, a little whole grain, and food coloring, which allows large industrial bakeries to produce bread quickly and cheaply. Our doughs require a lot of time and patience, but result in flavorful breads that are full of nutrients and whole grains; everything we produce takes at least 24 hours to make.

What would you recommend as a quick breakfast for Grand Central’s harried commuters? Our cinnamon buns are made fresh all day long. They’re not too sweet, not too big and messy, and they have a distinct cinnamon and cardamom flavor. They pair nicely with coffee. Our morning buns are an interesting alternative to the standard bagel. Every bakery in Denmark serves morning buns, but ours have a New York twist with the fillings, such as cream cheese and smoked salmon. My favorite is the marble rye, made with two very different doughs: 100% whole grain rye, and traditional sweet and soft morning bun. The doughs are hand cut, swirled together, and topped with sunflower seeds before baking. The Øland, a chewy sourdough made from a Nordic heirloom grain, is also pretty special. It’s a Meyers classic.

How are your Danishes different from what Americans might expect? Our Danishes are flaky and crispy, with as much attention paid to the pastry as to the fillings. Right now we’re making very classic Danishes with traditional shapes and fillings, using Claus’ recipe from Copenhagen for the dough. Each Danish is cut and folded by hand, filled with almond cream made with imported, high-quality marzipan, topped with handmade fruit jams or vanilla cream, and iced in the traditional

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way. In the future we’ll be expanding our selection and offering seasonal variations.

You bake fresh bread all day long— what sort of timeline does that require? We start baking at 2 am, right as the last of the Agern dinner service staff is leaving, in order to have everything ready for the early morning. The ovens are kept busy all throughout the day keeping the shelves stocked and replenished, and baking for lunch service at Agern and the Food Hall. Bakers are staggered throughout the day through Agern’s dinner service until the last baker leaves around 10:30 pm.

What advice would you have for storing a fresh loaf of bread at home? Fresh bread should be kept at room temperature, with the cut side facing down. If you choose to keep it wrapped, use something that will breathe, like a paper or linen bag. Otherwise, the crust gets soggy. I usually bring home a loaf of rye every week, and thanks to its long shelf life, it will keep for several days. For wheat bread that is more than a few days old, you can refresh the loaf in a 475-degree oven by dampening it and baking until crispy.

Meyers Bageri

We bake all our breads fresh in-house, all day long. We use organic, heirloom varieties of wholegrain flour that we stone-ground everyday on site. That makes for nutritious, more satisfying bread, which has a fuller, richer taste of grain.

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Our “famous” roast pork sandwich on Øland bun

The Space

Underneath Soaring Ceilings “Mighty oaks from little acorns grow.” –Motto from the Vanderbilt family crest New York is a city of layers. Peel back one layer and the history of a space can reveal how New Yorkers of a certain time period lived. This is particularly true in an iconic space like Grand Central Terminal, significant to the lives of millions of New Yorkers since it first opened in February 1913. Over 100 years later, familiar spaces are finding new life. Great Northern Food Hall will once again make Vanderbilt Hall a gathering place, with pavilions serving everything from coffee to cocktails beneath 48-foot-high ceilings. The space survives today in part because of the preservation efforts of Jacque-

line Kennedy Onassis. When Grand Central Terminal was under threat in 1975, Onassis spoke out to save the landmark. In a letter to New York City Mayor Abraham Beame she wrote: “Is it not cruel to let our city die by degrees, stripped of all her proud moments, until there is nothing left of all her history and beauty to inspire our children? If they are not inspired by the past of our city, where will they find the strength to fight for her future?” Vanderbilt Hall’s rich history was on the mind of designer Christina Meyer Bengtsson when conceiving ideas for the look of the Food Hall. “We wanted to accentuate the beauty of the hall, its color scheme, and not interfere with its splendor, while still telling our story,” says Ms. Meyer Bengtsson, who in partnership with Ulrik Nordentoft created the design in close collaboration with local architect Richard Lewis. Graphic design was created by Søren Varming. Details such as white subway tiles nod to the history and function of the train terminal while other design accents show Nordic roots.

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A reference to the New York City subway mosaics as well as a nod to traditional Scandinavian knitting patterns—found on sweaters, mittens, and hats—can be seen throughout the food hall in the form of red, light blue, and dark blue tiles. Each pattern would hold a story; histo­ rically the wives of fisherman and farmers knit unique patterns that varied by region, country, and even village. Sadly, it was these patterns that often made it possible to identify where a man was from if he drowned at sea. Furniture also has a Scandi­navian aesthetic, including Arne Jacobsen’s Grand Prix high chairs. In a nationally landmarked building like Grand Central, preservation is paramount. No single screw could be mounted into the walls of Vanderbilt Hall; temporary pavilions and movable installations will leave no impact on the protected space. The design team turned to history to help achieve this; original design drawings of Grand Central from over a century ago were consulted during the Food Hall’s construction.

Now open for breakfast, lunch, and dinner  

‘Agern feels like a quiet harbor away from the eddies and currents of commuters outside. Hours can slip away. (..) It’s like a spa with tasting menus and cocktails.’ *** Pete Wells, The New York Times

‘Agern offers some of the smartest, most carefully conceived and executed food I’ve tasted in a long time.’ Edward Behr, Financial Times

‘Gíslason’s calculated approach to hyper-seasonality often yields formidable tastes in delicate trappings.’ Zachary Feldman, The Village Voice

A restaurant and a bar. With Nordic roots. AGERN at Grand Central Terminal 89 EAST 42ND STREET, NEW YORK NY 10017 1-646-568-4018

Opening Hours Breakfast: Mon – Fri: 7:00am – 10:00am Lunch: Mon – Fri: 11:30am – 2:30pm Dinner: Mon – Sat: 5:30pm – 10:00pm; Sun: 5:30pm – 9:00pm

Grain Bar


A meal fit for Vikings and New Yorkers alike Grød, or porridge, played a substantial role in the Scandinavian diet from the time of the Vikings through the Industrial Revolution and beyond. Today, ancient grains are once again holding a prominent spot on the modern table. Here are a few ways to get your grains. Before grain bowls were featured on the glossy pages of magazines, there was porridge. History in the Nordic countries was built on grød. Made from rye, barley, and eventually oats, a bowl of porridge gave strength to Scandinavian Vikings and provided energy for the workingman during the Industrial Revolution. It was affordable, full of fiber, and plentiful. Today, the tradition of hearty grains at the center of a meal is reinterpreted at the Grain Bar. Here, you’ll find much more than just a morning bowl of oatmeal. The flavors are sweet and savory, ideal for any time of day.

Morning Porridge:

Our warm morning porridges are modern twists on breakfast classics. They can be savory or sweet, often utilizing seasonal fruit compotes made in-house. Try this: Warm pearl barley topped with peach compote and vanilla sugar or savory porridge with seven greens and fresh goat cheese.

Savory Porridge:

We cook pearl barley, freekah, sprouted wheat, and rye - cracked in our stone mill in Queens - and use them as the foundation for our savory porridges. Try this: Roasted chicken with crispy chicken skin, early cabbage, aged havgus cheese, and chervil, or roasted seasonal mushrooms with pickled mushrooms, aged havgus cheese, parsley, and garlic.

Nordic Grains in the Northeast In collaboration with the University of Maine and Cornell University, we are bringing ancient Nordic grains to the Northeast. The first test plots of the ancient grains Øland Wheat and Svedje Rye were planted in 2015, and today, we are growing our grains in three states: Maine, Connecticut, and New York.

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Danish Dogs

Danish Dogs

New York and Copenhagen share the love for the iconic hot dog. If you’re ever

standing in front of a hot dog street cart in Copenhagen, this is your order: “one with everything.”

The foundation of the signature staple is a pork sausage, but it is the toppings that elevate this dog beyond typical street food. “One with everything”, which on the menu we call “Great Dane”, includes a trio of sauces—mustard, ketchup, and remoulade—along with raw onions, crispy shallots, and thinly sliced pickles. In each bite, soft meets crunchy and hot meets cold. All of the five basic tastes —sweetness, acidity, saltiness, bitterness, and umami—are wrapped up in one handheld package.


d n u ho

You could go classic with the Great Dane, a beef and pork sausage topped with spiced ketchup, mustard, remoulade, pickled cucumber, red onion, and crispy shallots or explore new territory with the Hen Hound, a chicken sausage topped with tarragon mayo, applehorseradish ketchup, green tomato relish, white cabbage slaw, and cress.

Go for one of our combos or create your own.

e n a td

a e r g

Attention to detail makes the perfect dog; our buns are baked daily from 100% locally grown organic grain and every topping—from pickles to relishes to fermented cabbage to remoulade and even ketchup—are all made in-house.

We serve artisanal sausages—pork, chicken, and beef—made from our own recipes by butcher John Ratliff from Ends Meat in Brooklyn, as part of our nose-to-tail charcuterie program.

d n u h v gra


‘The city’s new hot-dog champ is as slender as a supermodel, comfortable in its skin, and dressed up in ways you never dreamed of.’ New York Post, July 10, 2016

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Flavors of the North

We source most of our ingredients locally, but at times we bring distinct flavors from Scandinavia. Here are some Nordic ingredients that we use in our cooking: Balsamic Apple Vinegar

As in many other cuisines, acidity is a crucial component to balance flavors in our food. We don’t oppose to citrus, but we prefer vinegar. We have a small factory in Denmark that, through a process of double fermentation, produces vinegar from local fruit, some of which we grow ourselves on the tiny island of Lilleø. You can find some of the vinegars on sale at Great Northern Deli. A favorite is the Balsamic Apple Vinegar with its deep round, sweet and sour tones.


Despite its name, buckwheat is not a grain, but a fruit seed. It shares many of the same qualities as grains, but is gluten-free and high in nutrients, with a nutty flavor to it. You will find buckwheat in our beef tartare (on the fall menu at Almanak and Served) and in our Buckwheat Brownie at Meyers Bageri.

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Sea Buckthorn

Sea buckthorn is a Nordic berry that grows in sandy soil near the sea. The berry has a deep, orange color, and a bright, very flavorful but somewhat tart taste. We use sea buckthorn in our smoothie “When Harry Met Sally”, which you can find at Almanak and in our Sea Buckthorn Tart at Meyers Bageri.

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Small Plates at Almanak Almanak [awl-muh-nak] noun. 1. An annual agricultural calendar, arranged according to the season, that forecasts weather and growing conditions of the soil.

2. The vegetable-driven pavilion at Great Northern Food Hall serving salads, smoothies, and Nordic-style small plates.

“Yes, vegetables are healthy. And good for the planet. But they’re also so damn delicious when you get them right. When we developed the New Nordic Cuisine, we spent a lot of time on vegetables, doing things that had never been done with vegetables before. We wanted to know: what can you do with a carrot besides grate it? What flavor can you coax from a cabbage? Almanak is a playground for our chefs—they aren’t bound by a fixed menu. The whole point is that it is going to change, and change often. Vegetables deserve a place to shine. Alma­ nak is their home turf. In this pavilion, they are the star.” --Claus Meyer

Claus’ Picks: Crudo-style catch of the day, apple, horseradish and crispy rye bread

Ceviche is a favorite, and this is our Nordic spin on it. Perfect for fall, we pair the fish with apples and our own apple juice, a wonderfully deep, fruity substitute for the lime. We want to serve fish that’s fresh and in season, so instead of determining which fish to put on the menu, we let it depend on what the fisherman hauls in that day.

Leeks, Havgus cheese, rye crumbles & mustard vinaigrette

The grilled leeks have a sweetness to them, that goes well with the salty taste from Havgus cheese, a Danish cheese flavored by the marshlands of South West Denmark, and a light spice from mustard vinaigrette.

Tartlet, chicken & radish

This is our spin on the classic “tarteletter” from my childhood. My grandma made the best tartlets in the world. For the buttery and flaky shells, we take advantage of having an in-house bakery that makes everything fresh. A small ode to American tradition, we smoke the chicken for more flavor. Lemon adds freshness to the creamy sauce with pulled free-range chicken, and radishes give a crispy, tart twist.


Mon– Fri: 8am – 9pm Sat - Sun: Closed From our self-service counter, Almanak offers smoothies, and in the mornings granolas and egg dishes, and chef-crafted salads for lunch. For breakfast, lunch, and dinner, join us for a casual dining experience and let us serve you in our full-service area located between Almanak and The Bar. From our open kitchen, our chefs prepare a rotating menu of elevated small plates reflective of the season, fairly priced and easy to share over lunch or dinner. For lunch, we also offer selected items from our food hall menu, and in the evening a selection of housemade snacks as part of our bar program. Find us in the back of the food hall.

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The Bar

A Taste of Fall at The Bar Beverage Manager Jonas Andersen introduces a few tastes of fall that can be found at The Bar in Great Northern Food Hall. Expect drinks with herbaceous flavors and Nordic touches.   “Nordic cuisine is all about light and refreshing food, lots of green herbs, and simple presentations. Cocktails at The Bar share all these traits. All of the classic cocktails – your Negronis, your Manhattans – are available, but so are refreshing house cocktails with good acidity. The space is equally bright; too many cocktail bars are down the stairs in a dim basement. Here, under 48-footceilings, the atmosphere is open and bright, like having drinks in a museum. We’re kicking Happy Hour off every day at 5pm. Cheers or skål, as we say!”                                                 --Jonas Andersen, Beverage Manager

Happy Hour at The Bar Monday to Friday 5pm – 8pm The Bar transitions into a Scandinavian-cozy, happy hour destination on weekday afternoons. Enjoy artisanal bar snacks, beer buckets of locally produced craft beers, American lowintervention wines and daily infused fall punches. We suggest pairing with a couple of Nordicinspired small plates prepared by the chefs in the open kitchen of Almanak. Select beers and beer buckets also available at Grain Bar.

Fall Punch

Grapefruit zest is macerated with ginger and sugar and then mixed with our own organic oolong tea. The punch has a good kick from rum that is aged in oak casks for four years, from Hampton Rum Co, as well as Applejack to give it some fruit sweetness. It’s a round and spiced punch without being sticky.

Sparkling Apple Wine

While most of our bar celebrates spirits, wines, and beers from America, this organic sparkling apple wine comes straight from Denmark. Made from organic apples from our orchard on the island of Lillø in southern Denmark, the Mousserende Æblevin is produced by hand, with a second fermentation in the bottle. It has yeasty aromas similar to Champagne, but with lots of fresh green apple in the front and very soft bubbles.

Beer Buckets

Our beer list is all-American. Danes and New Yorkers share a love of craft beers, and we’ll have 15 beers on our list at any given time. For fall, I’d recommend a Bronx Pale Ale - a pale ale with a thick body and heavy malt, caramel and orange notes. Mikkeller Simcoe Single Hop IPA is another good choice. Mikkeller is a popular Danish brewery that opened a brewery in Pennsylvania in 2013. They are always doing cool projects, such as this nutty, malty IPA.

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Explore the wilderness with us From land, sea, and forest to plate: Join us on our day trip excursions this fall where we hunt for edible plants and go dining in the wild. See the full list of tours and buy your ticket here:

Come bake with us Join us for one of our baking classes and explore how to bake our signature bread and pastries from Meyers Bageri. See the full list of baking classes and buy your ticket here:

We love to see things grow. People especially.

Want to join our team?

We value passionate and independent-thinking people, who are devoted to delivering memorable guest experiences and set out to be the best they can be.   We provide opportunities that attract, challenge, develop, excite and retain exceptional people. 

well as front of the house. We offer a generous benefits package and opportunities for growth.   Free EE Healthcare Benefit | Dental, Vision, Voluntary Life Insurance| Paid Voluntary Time Off | 401K company match | Paid Time Off with 25 Paid Time Off Days after 1st Year of Employment| FSA | Commuter BenLOGO VERSIONS efits and more. LONG   Write us at Meyers USA is an Equal Opportunity Employer – M/F/D/V

Right now we are hiring for positions in the kitchen as

18 · New York Nordic



The Nordic Kitchen

With its focus on vegetables, seasonality and its lightness of touch, new Nordic food lends itself perfectly to family cooking. In this book, Claus Meyer brings the ethos that built the Nordic cuisine movement into the home with easy-going, accessible dishes that fit seamlessly into family life.

With recipes including Creamy Root Vegetable Soup with Crispy Bacon, Gravad Beef Topside with Celery Root Pickles, Pan-Fried Mullet with Cucumber and Peas in Dill Butter, and Rhubarb Cake you can bring the delicious flavors of the Nordic countries to life into your own kitchen.

19 · great northern food

‘An important, definitive and delicious book that belongs on your bookshelf, or on top of your refrigerator…now’ Anthony Bourdain For sale at Great Northern Food Hall and Great Northern Deli, a bookstore near you or online at

Where to find us




Opening Hours Mon – Fri Meyers Bageri, Open Rye & Brownsville Roasters: 6am-9pm Grain Bar 7am-9pm Almanak: 8am – 9pm The Bar: 11am - 10pm

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New York Nordic Fall 2016 by Great Northern Food