The Village Voice

Aquavit’s Marcus Jernmark on Re-Scandinavianizing the Menu, Farm-to-Table Poseurs, and What You Can Do With a Bale of Hay

Marcus Jernmark took over as executive chef at Aquavit several months ago, at which time he was charged with the task of reinventing the menu. A return to traditionally Scandinavian dishes and ...
The Daily Beast

Aquavit, Gin’s Nordic Cousin, Is Your New Bar Mainstay

This holiday season, there’s new reason to enjoy skåling—the Scandinavian drinking tradition of staring at your drinking partner, taking a shot, and looking them in the eye again—thanks to the rise of ...
Eater

New Chef Breathes New Life into Scandinavian Stalwart Aquavit

Ryan Sutton is a contributing restaurant critic at the New York Times and the founder of The Lo Times, a food media newsletter. He was previously Eater NY’s chief critic. Long before there was a ...
Robb Report

The Exciting Return of NYC’s Aquavit, the Michelin Two-Star Scandinavian Stalwart

In 2018, New York’s Aquavit was doing something very right. The Scandinavian restaurant had been an institution in Midtown for more than 30 years—even though restaurant gossipers through the decades ...
The Village Voice

Aquavit’s Marcus Jernmark on Re-Scandinavianizing the Menu, Farm-to-Table Poseurs, and What You Can Do With a Bale of Hay

I’m looking at my menu and saying, “How I can tweak it into summer?” Summer means barbecue, and with barbecue comes smoke. In American barbecue, you smoke for many hours to get that smoky taste. In ...