One of the meals most likely to provoke sighs of “hygge” from the Danes is the traditional “smørrebrød.” These open-faced sandwiches, borne of farmers and workers, are an integral part of Danish culinary traditions, complete with their own dining protocol for the smørrebrød purists.
Chef Adam Aamann opened Aamanns Smørrebrødsdeli in 2006, focusing on natural and seasonal ingredients in his pursuit to revive and rejuvenate (and rescue from mayonnaise) the classic Danish lunch. Aamann’s efforts to elevate the beloved smørrebrød to a gastronomic art form resulted in numerous awards and honorifics – and the designation “Lunch Restaurant of the Year” in 2008.
Aamanns Etablissement, Aamann’s fine dining establishment, opened in 2009, right next door to its sister, serving afternoon and evening meals in a understated dining room that, with a design sleight of hand, manages to be, at the same time, both modern and evocative of a classic 19th-century Danish eating club.
(Source: MRNY)
The convivial atmosphere is bolstered by the accompanying tastings of the house-brewed aquavits (or “snaps”), including such esoteric flavors as sea buckthorn and tansy (also known as mugwort). The hearty house-baked rye bread is a revelation – and an afternoon meal at Aamann’s will remind you of the virtues of taking time for lunch.
Those living in New York will gain firsthand knowledge of Chef Aamann’s gustatory genius when Aamanns New York opens in 2012. Given Aamann’s success, don’t be surprised if 2012 becomes “Year of the Smørrebrød.”
LINK: Aamanns Etablissement
