After a stretch in stop-motion animation I still wanted to make things and be creative but in a more fundamental way. Making bread is perfect because there is creativity and always evolution in your knowledge and techniques - plus you can eat your experiments.
For a more rambunctious end to an evening! Favourite place to have patio drinks in the summer, a cocktail at the main bar, or better still, a beer and a whiskey upstairs in the Whiskey Bar on the chilly winter nights. The Sabotage Sunday parties once a month are also legendary fun.
A decent bike ride in the sun and then you’re right by the water with a nice beer and some tinned fish and bread with fresh cheese. Super simple and fresh.
King of seafood. The flavours are always big but with loads of subtlety. The dishes are always exciting and fun to eat, I never want the meal to end. I would get some oysters to start, then the menu - last time it had the zingiest cured mackerel dish with buttery sweet baby shrimps, as well as a seafood tartare with trout roe that you eat temaki style. Bring a date, your friends, your family, it’s brilliant.
For the hands down best cocktails. Escape into a sexy, sultry Mad Men living room and have one of the best cocktails of your life.
To me, it’s the most charming of all the old school smørrebrød spots. It’s the perfect lunch, especially if you’re going to roll into the evening! Pickled herring & seabuckthorn, then Fried Plaice filet with remoulade. Mushroom toast if I’m super hungry. Always with a few schnapps and a pint.
Their menu reminds me of brunch in my hometown Toronto. So much inventiveness - especially with eggs (sorry boiled egg with Rugbrød)! The service is super welcoming and the space is light and full of plants. I would go for poached egg on cheesy polenta and convince my table to share the hot cakes. Finish with a cannelle from the bakery and espresso.
Baker✳Hart Bageri
After a stretch in stop-motion animation I still wanted to make things and be creative but in a more fundamental way. Making bread is perfect because there is creativity and always evolution in your knowledge and techniques - plus you can eat your experiments.
For a more rambunctious end to an evening! Favourite place to have patio drinks in the summer, a cocktail at the main bar, or better still, a beer and a whiskey upstairs in the Whiskey Bar on the chilly winter nights. The Sabotage Sunday parties once a month are also legendary fun.
A decent bike ride in the sun and then you’re right by the water with a nice beer and some tinned fish and bread with fresh cheese. Super simple and fresh.
King of seafood. The flavours are always big but with loads of subtlety. The dishes are always exciting and fun to eat, I never want the meal to end. I would get some oysters to start, then the menu - last time it had the zingiest cured mackerel dish with buttery sweet baby shrimps, as well as a seafood tartare with trout roe that you eat temaki style. Bring a date, your friends, your family, it’s brilliant.
For the hands down best cocktails. Escape into a sexy, sultry Mad Men living room and have one of the best cocktails of your life.
To me, it’s the most charming of all the old school smørrebrød spots. It’s the perfect lunch, especially if you’re going to roll into the evening! Pickled herring & seabuckthorn, then Fried Plaice filet with remoulade. Mushroom toast if I’m super hungry. Always with a few schnapps and a pint.
Their menu reminds me of brunch in my hometown Toronto. So much inventiveness - especially with eggs (sorry boiled egg with Rugbrød)! The service is super welcoming and the space is light and full of plants. I would go for poached egg on cheesy polenta and convince my table to share the hot cakes. Finish with a cannelle from the bakery and espresso.