Congrats! Aquavit For Wining 2 Michelin Stars & #Girlpower New Exclusive Chef Emma Bengtsson


From restaurant: Two Michelin-starred Aquavit, located in Midtown Manhattan showcases seasonal, Modern Nordic fare and has been a pioneer of Nordic cuisine since opening in 1987. The restaurant has an extensive wine list as well as an aquavit infusion and cocktail program. At lunch we offer an a la carte menu and a 3-course prix fixe for $52pp. At dinner we offer a 3-course prix fixe for $85pp, a 5-course seasonal tasting menu for $105pp and a 8-course chef’s tasting menu for $135pp.

I was here for: Lunch/3-course prix fixe for $52pp

Cuisine: Modern Nordic/Scandinavian

Neighborhood: Midtown East

2015 Michelin: Two star

Exclusive Chef: Emma Bengtsson

Read more about new executive chef Emma Bengtsson from restaurant:

Emma Bengtsson grew up in a small town on the west coast of Sweden and became interested in the culinary arts at a very young age, thanks to her grandmother, who was an avid home cook. The baking and cooking of Bengtsson’s youth grew into professional aspirations when she enrolled in Stockholm’s Hotel and Restaurant School, where she trained in every restaurant role, from savory and pastry to waiting tables and hostessing.

Bengtsson’s experience spans many of Sweden’s acclaimed restaurants, from her internship at Edsbacka Krog–the only Michelin two-star restaurant in Sweden at that time–to Restaurant Prinsen, one of Stockholm’s oldest and busiest bistros, to Operakällaren, the award-winning historical restaurant located in Stockholm’s Opera House, where she worked for nearly five years.

Bengtsson joined our team as Executive Pastry Chef in 2010, and quickly became known for her creative interpretations of classic Scandinavian desserts, as well as establishing a new bread program. Her style was reflective of the region’s penchant for local products, progressive techniques, and continuing traditions; and it was well received, as Aquavit was recognized with one star in the Michelin Guide New York City in 2013 and 2014.

Håkan Swahn, the owner of Aquavit, saw talent and fresh perspective in Chef Bengtsson’s skillset and offered her the role of Executive Chef in spring 2014. She accepted the job, and since then has injected the critically acclaimed menu with her personal style and experience. In October, her work garnered a second Michelin Star for Aquavit, making her the second female chef in the U.S. to run a two-star kitchen and the first ever Swedish female chef to do so.

Bengtsson is also an avid dancer of bachata, a form of Latin American dance originating in the Dominican Republic, and participates in international summits and competitions.

Aquavit    65 East 55th St., New York, NY 10022  (212) 307-7311

♥♥♥1/2 $$$$


 (First Course )


Swediash Caviar, Créme Fraiche, Chives $23


( First Course )

Beef Tartar

Black garlic, rice pearls, flax seeds

DSC08523(First Course )


Mustard Matjes Buttermilk Lingonberry Herring Tart $22


Lounge Room

(Second Course )


seafood, parsley


(Second Course )


anchovy, fava beans, sauce sandefjord $34


( Second Course )


violet turnip, parsley root, kale sprouts $32


Girls Lunch



( Third Course )


vanilla crème, pumpkin seeds, tarragon








Icelandic Food at ”Skál”

Smoked Mackerel on onions steamed in whey and foie gras (from Tabelog event)

Skál                37 Canal St ( corner of Canal St & Ludlow St ) NYC

Skal is located at the restaurant which was formerly Les Enfants Terribles. It’s still the same owner but I couldn’t recognize the former space. They changed everything completely from the inside out. Skal is located on the corner of Ludlow and Canal St at the edge of the L.E.S. and the beginning of Chinatown. This area has a few cute restaurants which I have blogged about in the past such as Fat Radish, Bacaro, and the Leadbelly. I was here around 8:30 PM 0n Thursday night.  When we got here the place was not so crowded but soon after 9, 9:30 the place was packed. I came here with with my friend Justin who is a cook book editor (^_^).  The menu was small yet interesting Scandinavian style cuisine. At the end of dinner it was wonderful to meet their Canadian chef Ben. This was my first visit but Justin had been here once already and said the menu had changed from his last visit. He ordered Smoked Mackerel for an appetizer and for his entree Chatham Cod, Chantrelles and Laurel. My pick was Beef for appetizer and Cod for an entree.  In the end we shared one dessert.  The biggest hit from dinner was the Monkfish with Roasted Sunchoke for sure. I would say the main reason why Justin and I were so excited over the Monkfish with Roasted Sunchoke was because they cooked the Sunchoke as a whole. I am used to eating Sunchoke prepared as slices and have never seen Sunchoke in its whole form before. The taste was so sweet that I thought they tossed it in brown sugar but I was wrong. Chef Ben explained to us that it is just naturally sweet from the Sunchoke itself. Shocking!!!! Aside from this, there was a little bit of a downside to Skal which was that the plating could have been a bit prettier and also they used the same puree for both Justin’s  and my fish. I would love to go back for brunch sometime in the near future. Also I would love to come back when the weather gets warm so I can enjoy the outside table facing the street.

We ordered the Smoked Mackerel and Monkfish gluten-free for Justin, so this may be slightly different from the regular menu.

Ps – Half of photos are from ”Spring Tabelog award party” at Skal and they are not on the menu!! Also as 2014 summer Chef Ben is no longer working at Skal. New exclusive chef James Kim.

Overall Food Atmosphere Price
♥♥♥1/2 ♥♥♥1/2

Raw Beef, fermented ramps, littleneck clams, and sorrel (from Tabelog event)

Gin cucumber cocktail

Wellfleet Oysters with verjus and chamomile (from Tabelog event)

Seasonal pickled vegetables (from Tabelog event)

Long Island Duck Wings (from Tabelog event)

Salt Cod Croquettes with horseradish remoulades (from Tabelog event)

Special Black cherry Old Fashioned for Tabelog party!! xo

Scandinavian donut with vanilla cream (from Tabelog event)

Heirloom Carrots with burned honey, buttermilk and dill (from Tabelog event)

Wine tasting for Tabelog event



Smoked Mackel and Foie $? ♥♥♥1/2


Glazed Berkshire Cheeks, Buckwheat Porridge, Whelks and Mustards $16 ♥♥♥1/2


Grilled Monkfish, Roasted Sunchokes with Cauliflower and Cabbages $24 ♥♥♥1/2


Chatham Cod, Chantrelles and Laurel $25 ♥♥♥1/2


Beetroot, concord Grapes and Skyr $8 ♥♥♥1/2


Chef Ben Spiegel & Cooking book editor Justin Schwartz

brussel sprouts


Thank you for coming to Tabélog Meet and Greet party!!

more posts by

I Just Want To Eat

Johnny Prime

Rock Shic


Student Foodie 

NYC Tastes

Let’s Nom Nom

Brooklyn Food Whores

Restaurant Fairy

The Dishelin Guide