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Notes for the Nordic New Year’s Table, from Agern and Ferm Living

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Notes for the Nordic New Year’s Table, from Agern and Ferm Living

December 27, 2017

Of stylistic note for the New Year’s (or winter) table: a new collaboration between Danish design company Ferm Living and Agern, a tiny but lauded Nordic restaurant tucked, of all places, into Manhattan’s Grand Central Terminal (between Vanderbilt Hall and the entrance to the 42nd Street passageway). Agern (which means “acorn” in Danish) is headed by Danish restauranteur Claus Meyer (who co-founded Noma with Rene Redzepi) and Icelandic chef Gunnar Gíslason, and serves “farmed and wild ingredients from the New York State region exposed to time-honored techniques, and flavors rooted in Nordic Cuisine” in a curated tasting menu. Now, it’s all served on Ferm Living’s designs. Here’s a look at their Nordic-inflected table settings in lush and moody tones.

Agern&#8
Above: Agern’s potato and cod bread is wrapped in parchment and served in Ferm Living’s Sekki tableware series (shown: the Sekki Bowl in Rust and the Sekki Salt Jar in Curry). Alongside is wine in Ferm Living’s glass Ripple Carafe and Ripple Glass.

Above: Platings on a Neu Plate (at left) and the clay-like Sekki line (at right).

A small dessert course is served in Ferm Living&#8
Above: A small dessert course is served in Ferm Living’s Ripple Champagne Saucer, with their Fein Small Spoons and Blend Kitchen Towel.
Chocolates on an Asymmetric Cutting Board.
Above: Chocolates on an Asymmetric Cutting Board.
N.B. For the rest of December, Agern is offering a traditional Julefrokost meal, with shared Nordic holiday dishes, “often celebrated with aquavit, beers, and good friends or colleagues.”

More from the world of Nordic cuisine.

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