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This high-concept spot draws its inspiration from the Scandinavian smorgasbord, constructing sandwiches to order out of such raw materials as pickled and otherwise cured fish, Swedish meatballs, tiny North Sea shrimp, and lobster. A roll-up made with the potato flatbread lefsa stuffed with your choice of five herrings (the mustard-pickled version goes especially well) was damn good, so was the open-face that featured lobster salad shot with tiny peas, flavored with fresh thyme. The black-and-white photos of the old country are good enough to make you dine in. For additional locations see the website: smorgas.com.
The several Smorgas Chefs scattered throughout New York all boast the same white birch trees and the cozy interiors that make you feel positively Nordic. While the food translates from menu to mouth, the service, sadly, does not. I came to the Stone St. restaurant with a large group of friends for brunch and - after waiting nearly 45 minutes for my Eggs Florentine, finally got it - cold, and lackluster. If you want an authentic Swedish experience, Smorgas Chef is not it.
Though Scandinavian fare is hardly flavor of the year, somebody had the bright idea of enlivening the downtown dining terrain with SMORGAS CHEF, a rather goofy name. Stars of the show are salads featuring tiny North Sea shrimp, potato flatbreads called lefse stuffed with pickled herring, and of course, Swedish meatballs every bit as good as Ikea's. More »
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