There are foods that our eyes tell us must certainly be mouth-wateringly delicious. They are beautiful, they are aromatic, and the ingredients are a collection of meats, vegetables, and spices that are familiar and nonthreatening. Then, there are other dishes assembled with ingredients or in a fashion that leaves even the most stalwart culinary adventurer skeptical.
My favorite is the Icelandic dish, Hákarl. It is fermented shark that has been buried to slowly rot for at least six months before being dug up for preparation and consumption. I always chuckle thinking about the long road of experimentation that led to that discovery. After all, there had to be some folks that dug up the shark at 2 months, 4 months, or 24 months to give it a go. The horror and comedy of it gives me goosebumps.
I have to admit that I haven’t tried Hákarl but, quite often I find that many of the New Nordic dishes end up embracing many of the same principles that led those early pioneers to sample Hákarl.
I’ve mentioned New Nordic, though now that more than a decade has passed since Noma launched the New Nordic movement, there is pressure to move away from the term simply embracing “Nordic” or even more specific niche terminology invented by a plethora of restaurants, many of which have been founded by Noma disciples. Each of these restaurants shares some common traits and approaches – a focus on local ingredients, freshness, a head nod to fusions, historic dishes, ways of prep, or hyper-local foods. Yet, each has distinctly unique approaches to how they assemble their menu, the meals they seek to inspire, and how they prepare dishes.
One other compelling hallmark of the Nordic culinary scene is its sense of camaraderie and collaboration. In an era where most chefs are glorified for being overly flamboyant hyper-competitive petulant tantrum-prone assholes, the Danish food scene is, as far as I can tell, extremely supportive, nurturing, and widely collaborative. Traits I find mirrors the organic and healthy nature of the food and which makes me feel good about supporting the chefs and their undertakings.
In the last few weeks I’ve had the opportunity to sample three of Copenhagen’s Nordic restaurants. One of these visits was for work, one upon the invitation of Visit Denmark, and the third, a celebratory birthday dinner with a friend at a restaurant of my own choosing. These restaurants were Uformel (the new sibling to Formel B, Marv & Ben (Marrow and Bone…not two men’s names), and BROR (which means brother in Danish).
Given the focus of each of these restaurants on seasonal ingredients, it was interesting to see and experience commonalities between many of the plates. Things that stood out in particular were the use of burned cucumber and mushrooms. The burned cucumber was tasty and good across the board with a fairly similar taste, though each had their own unique way of preparing the cucumber.…