Best reason to go Dutch: Vandaag

0

Comments

Add +

  • Photograph: Paul Wagtouicz

    vandaag80701

    Sea bass sandwich at Vandaag

  • Photograph: Paul Wagtouicz

    vandaag80702

  • Photograph: Paul Wagtouicz

    vandaag80703

    Littleneck clams with parsnip fries at Vandaag

  • Photograph: Paul Wagtouicz

    vandaag80704

    Bitterballen at Vandaag

  • Photograph: Paul Wagtouicz

    vandaag80705

    Sweetbread nuggets at Vandaag

Photograph: Paul Wagtouicz

vandaag80701

Sea bass sandwich at Vandaag

Talk about good timing: Just as Aquavit—the city's original Northern European stalwart—entered the depths of its post-Samuelsson slump, this Dutch-Scandinavian trailblazer emerged to seize the crown. Taking cues primarily from Holland and Denmark, wd~50 alum Phillip Kirschen-Clark introduced New Yorkers to unfamiliar comfort foods that were as fun to say as they were to eat: crisp bitterballen stuffed with richly sauced oxtail, savory-sweet hete bliksem (a syrup-drenched medley of fingerlings, bacon and apple) and hearty smrrebrd (Danish open-faced sandwiches). Meanwhile, former Clover Club bartender Katie Stipe crafted an equally refreshing booze program, deploying unusual ingredients like jenever and witbier to give Dutch courage some cocktail-conossieur cred. Vandaag, 103 Second Ave at 6th St (212-253-0470, vandaagnyc.com)

Users say

0 comments