Grand Central Terminal Great Northern Food Hall
A team led by Danish food entrepreneur Claus Meyer opened The Great Northern Food Hall in Grand Central Terminal. This food hall brings culinary concepts, flavors and ideas – rooted in the history and the landscapes of the Nordic countries. Claus is the founder of Meyers Bageri, which launched many influential restaurants and other food projects in Denmark. He is also co-founder of Noma, a Copenhagen restaurant that has four times been rated the best in the world. Claus helped initiate the New Nordic Cuisine food movement.
Below is some of the food from the various food stations in the food hall.
Pizza with pumpkin, onions, lemon zest and pickled shallots.
Potato flatbread with yukon gold potatoes, caraway seeds, pickled red onions and herb salad.
Pizza with brussel sprouts, smoked bacon, red onion and black pepper
The smorrebrod stand (Danish open faced sandwiches)
The smørrebrød is made with with rugbrød, special Danish rye bread. Dark, nutty, and full of earthy flavors, it is baked fresh every day, locally, at Meyer’s Bageri with 100% whole grain rye flour, rye sourdough and lots of grains.
Beef tongue with celery apple, horse radish and crispy onions on traditional dark Danish rye.
Pork terrine with mustard greens, pickled onion and crispy rye on traditional dark Danish rye bread.
Beef tartar with pickled pearl onions, olive mayo and rye chips, on traditional Danish dark rye bread.
Smoked salmon with shaved cucumber and dill all on smoked cream cheese and the Danish rye bread.
Chicken salad with raw apple, celery and watercress.
My order part 1: smoked salmon and roast beef with remoulade, horseradish and crispy onions.
The rest of my order part 2: chicken salad on the right and pork with dill and apple on left.
From left, the GREAT DANE: Danish dog with spiced ketchup, remoulade, mustard, white onion, pickled cucumber and crispy shallots. ON RIGHT: KVIK: pork sausage, pickled turnips, mustard mayo, whoye onion, puffed pork skin and cress.
On RIGHT: HEN HOUND: chicken sausage with tarragon mayo, apple-horseradish, ketchup, green tomato relish, white cabbage and cress. On LEFT: GRAVHUND: beef sausage, red cabbage, beet remoulade, lingonberry preserve, crispy shallots and pickled onion.