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65 E. 55th St. (Park & Madison Aves.) Send to Phone
212-307-7311 | Make Restaurant Reservations | Menu
This Midtown restaurant takes its inspiration from Sweden and creates a smorgasbord of Scandinavian specialties.   Chef Marcus Jernmark of Aquavit was one of GAYOT's 2012 Top 5 Rising Chefs in the U.S.
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Local Deals: 120 * 90

Lunch Mon.-Fri., Dinner Mon.-Sat.

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Dining room at Aquavit, New York, NY

Aquavit Restaurant Review

: Marcus Samuelsson may be long gone from this Midtown institution, and his successor, Marcus Jernmark, who nicely held down the fort, has also departed. But don't count out this Swedish restaurant. The eatery offers à la carte options and a three-course prix-fixe menu at lunch. For dinner there are two choices: a seven-course chef's tasting menu or a four-course prix-fixe. Start with a herring dégustation, caviar-topped steak tartare, or Maine lobster and peekytoe crab. Sweetbreads, for example, are juniper-smoked and complemented by shiitake mushrooms, milk-poached garlic and apple cider juniper jus; Chatham cod is steamed and served with heirloom egg, anchovies-glazed root vegetables and horseradish; and hen of the woods mushrooms are in a Västerbotten cheese beurre blanc. For entrées, the roasted pork loin and belly, doused with a foie gras broth, and the diver scallop and shrimp with sea urchin emulsion and ocean bouillon are standouts. Signature cocktails take the same route; the Red Horse, for example, is a play on a Bloody Mary: horseradish-infused aquavit and muddled cherry tomatoes, black pepper, and a celery salt rim. The wine list has some unusual (a Riesling from Michigan) and affordable options.

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