THIS RESTAURANT IS CLOSED Alta Nordic Kitchen

THIS RESTAURANT IS CLOSED Alta Nordic Kitchen Restaurant Review:

About chef Christer Larsson: Swedish chef Christer Larsson comes by way of New York, specifically via Aquavit, where he was opening executive chef in 1987. Since then he’s owned Christer’s in Manhattan and ALTA in Greenwich, Connecticut, before moving to LA to open Alta Nordic Kitchen with his son Ian Larsson.

The décor: Two adjacent dining rooms create a dimly lit bistro atmosphere with lots of dark wood, brick, and simple clean lines throughout. A wood burning oven offers a cozy touch, and it turns out a host of Scandinavian roasted specialties from the chef.

Likes: Sophisticated Scandinavian seafood dishes; good service.
Dislikes: Terrible parking or pricey valets on the block; no aquavit; a bit expensive for the restrained portions.

Food & Drinks: Don’t expect revolutionary New Nordic cuisine here, or any nods to Noma; the Scandinavian bistro menu is elegant and low key, authentic and fairly traditional. The beer and wine list is small but serviceable, and carafes are pleasant to share over house-made brioche toasts topped with gravlax, herring or a particularly silky Skagen (Greenland shrimp, crème fraîche, whitefish roe and dill). Larsson’s talent with fish continues in his Fiskgryta, described as a casserole on the menu but really more of a light fish stew or soup; a delicate saffron-tinged broth comes swimming with halibut, salmon, mussels and shrimp, and brightened with snips of fresh dill and tarragon. On the heartier side the savory Danish pork meatballs are a standout on a bed of creamy mashed potatoes. Save room for the classic apple tart served up with vanilla ice cream and caramel drizzle.