Aamanns-Copenhagen's Wildly Creative Smorrebrod

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Pate of pork with parsley, aquavit, fresh hazelnuts, pickled apples, celery, and watercress


Smorrebrod are little Danish open-face sandwiches made on a dark nutty rye bread. At Aamanns-Copenhagen -- New York's first Danish restaurant -- the bread is homemade twice daily, and the sandwiches have been transformed with startling juxtapositions of modern ingredients. Indeed, the sandwiches have become little sculptures, as these photos indicate.

Read the entire review here.


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Chicken salad, mushrooms, celeriac, roasted garlic, and crispy rye bread


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Beef tartare with egg emulsion, fresh tarragon, cornichons, capers, onion rings, and crispy potatoes


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Left: salted brisket, horseradish, pear, and parsley; right: beet-cured hake, scallions, dill, and rosemary



Location Info

Aamanns-Copenhagen

13 Laight St., New York, NY

Category: Restaurant

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