There are about 24,000 restaurants in New York. When New York Times had to choose the top ten restaurants in 2016 a Dane and a Swede came in at the 5th and 6th place with their restaurants. Agern and Aska. Claus Meyer, Denmark, was number five with his restaurant Agern and Fredrik Berselius, Sweden, number six with restaurant Aska “It will probably hardly be bigger,” says Claus Mayer, Denmark. Both restaurants are fairly new in New York, both also have received Michelin stars. Agern a star and Aska two stars, and the two restaurants in New York, have a no-tipping policy and instead incorporated the additional charge into the menu’s prices. New York Times is the leading media in New York when it comes to restaurants and food. A bad review in the New York Times can ruin a restaurant.
:”-)”” The growing distance between the very rich and everybody else is replicated, in miniature and with less alarming implications, in the city’s restaurant scene, “says Danny Chitis, who have chosen the ten best restaurants.
“ So I was encouraged when three tasting-menu places that were among my 10 favorite restaurants this year bowed to more moderate budgets by adding a shorter, cheaper meal (Aska and Günter Seeger NY) or an à la carte option (Agern).”
The rationale for the choice of the New York Times is:
The ambitious Nordic invasion of Grand Central Terminal by the Danish entrepreneur Claus Meyer has many facets, including a food hall and a Danish hot dog stall, but Agern is the one that has food worth missing a train for. The chef of this comfortably formal restaurant is Gunnar Gislason, importing the philosophy of cooking with underappreciated ingredients from nearby that he follows at Dill in Reykjavik, Iceland. The beet baked in ashes and salt that is carved at tableside, like a steamship round, may not be as exciting as its ceremony, but like much of the cooking, its flavors are honest and appealing. You can order à la carte or amble through the “field and forest” tasting menu ($140) or a nonvegetarian excursion ($165). Both prices include service and a round and tangy loaf of house-made sourdough with a memorably crackling crust. ★★★; Grand Central Terminal, 89 East 42nd Street, Midtown East; 646-568-4018; agernrestaurant.com.
“Oh, not a New Nordic tasting menu,” I hear you say. “We had a New Nordic tasting menu last night!” Well, this one has reindeer lichen and the cinders of burned lambs’ hearts — you didn’t have that last night, did you? It also has a chef, Fredrik Berselius, who has become very adept at broadening and intensifying the flavors of his ingredients. Some of these are imported, like wild wood pigeon from Scotland. Others are grown or foraged nearby. Mr. Berselius is not dogmatic. He does have his share of strange ideas, but even the odd stuff pays off when you eat it. Upstairs in the selectively lighted dining room, the Unabridged Berselius is a 19-course tasting menu for $215, and the abridged, 10-course version is $145. (All prices include service.) Down in the basement is a casual lounge with small plates, none costing more than $16, although you won’t find any blackened hearts down there. ★★★; 47 South Fifth Street, Williamsburg, Brooklyn; 929-337-6792; askanyc.com.
New York
“There is something fundamental sexy at New York. It has a stronger appeal to me than, for example. Paris or Rome. New York is open to everything new, incredibly competitive and a true oasis for a contractor. New York’s culinary Formula 1st If we succeed here, you succeed seriously. But if it fails, then it is out of bounds and home. Everything is dangerous, wilder and more ruthless here, but at the same time the city is extremely charming with nice people everywhere. The city gives you a hug, no matter how crazy and strange, you are, “says Claus Meyer to Politiken.
