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Found 2 results

  1. "All Aboard the Nordic Express, at Agern" by Pete Wells on nytimes.com Note: Agern (pronounced "AY-gurn' - and meaning "Acorn" in Danish) is operated by Meyers USA. Nominally, and I stress nominally, the "Executive Chef" is Gunnar Gíslason, the chef at Dill in Reykjavík. The Chef de Cuisine - the person running the kitchen - is Joseph Yardley, who comes from Acme in New York. The primary investor is the Dane, Claus Meyer, one of the founders of Noma in Copenhagen. Agern has plans to begin serving breakfast, then lunch; right now it's dinner-only, so assuming a future absence from Mr. Meyer and Chef Gíslason (probably a safe assumption), you should go *now* while they're trying their hardest to break into the New York market. Despite the hype, I see no reason to believe Agern will be anything more than an attempt to capitalize on the New York populace with the romance and mystique of Modern Scandanavian cooking - it would be one thing if Meyer and Gíslason moved to New York and set up permanent shop, but I don't see that implied at all - from my experience, what you can expect is greatness in the beginning - while they're trying to prove themselves - and then that greatness fading away over time. So go *now*.
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