A NOTE FROM CLAUS MEYER
Dear Friends and Guests,
Almost three years ago, I moved with my family to New York City to open Agern and Great Northern Food Hall, bringing my love of new Nordic cuisine to America. The experience has proven both the greatest challenge and most rewarding experience of my life. Along the way, and with the most hardworking and dedicated professionals by my side, we’ve earned a Michelin star, suffered a flood, met our neighborhoods, and introduced our unique take on Nordic cuisine to the masses. I’ve learned a thing or two about New Yorkers in the process – you’ve talked and I’ve listened:
Beginning on February 10th, Agern debuts a new menu of a la carte offerings, adding a more approachable alternative to our signature tasting menus. Under the direction of our Executive Chef Gunnar Gislason, new dishes will include a burger with crispy potatoes, pork cheeks with husk cherries, expansive vegetable-forward offerings, plus an extended snack menu, also available at The Bar in Great Northern Food Hall.
We look forward to welcoming you for a fun, delicious and inventive meal, any day of the week. As part of this exciting rollout, Agern will transition away from our hospitality included business model, with pricing adjusted to reflect this change. The well-being of our employees remains at the core of our corporate mission, as we continue to offer benefits and a minimum wage that go above industry standards.
Thank you for your continued patronage and friendship. I hope to see more of you in 2018!