Danish Smørrebrød Restaurant Aamanns-Copenhagen Opening in New York City Next Week

Bringing the magic of open-faced rye bread sandwiches to Tribeca
Staff Writer

Aamanns-Copenhagen

On Nov. 2, the long-awaited Aamanns-Copenhagen restaurant from Sanne Ytting and well-known (in Denmark, at least) Danish chef Adam Aamann will open its doors to downtown Manhattan with a menu of smørrebrød, the open-faced rye bread sandwiches that are a staple in the chef’s motherland. The restaurant previously held a preview tasting of Aamann’s yeasty fare in 2011.

Meanwhile, the 2000-square-foot space at 13 Laight Street has remained filled with culinary ideas despite being empty of patrons. Ytting — a Danish expat who’s lived in New York for the past 13 years — shared her thoughts on the culmination of their efforts, saying, "After two years of careful planning, we could not be more thrilled to open the doors of Aamanns-Copenhagen. The combination of our talented team, Adam’s incredible food concept, and the Danish companies whose products and designs can be seen throughout the restaurant… New York is in for an exceptional treat."

The restaurant will be open seven days a week for breakfast, lunch, and dinner, featuring a menu whose construction focuses on healthy, carefully conceptualized (they’ve had two years, after all), and 100 percent authentically Danish cuisine that incorporates homeland staples like pickled vegetables and cured meats.

If you think something is rotten in the state of Denmark, relax — it’s just the pickled herring (and it's delicious).

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