Smorgas Chef $$$$$

 

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Smorgas has three acclaimed restaurants in Manhattan: a trendy dinner place in the heart of the West Village, a fast paced business and diplomat spot near the UN in Midtown and a favorite dinner and cocktails hangout for the movers and shakers of Wall Street in the Financial District.

Smorgas Chef Restaurant serves up super fresh seafood and prime meats based on centuries of Scandinavian and European culinary traditions.

Smorgas Chef’s authentic Swedish Meatballs with Ligonberries and mashed potatoes have become famous. The New York Post calls Smorgas Chef the “Swedish Meatball Mecca” of New York. Smorgas Chef has also become known for its roasted rack of lamb with a goat cheese Sherry sauce, and its oven-baked cod from the Kenai Peninsula.

Zagat Survey 2006 says Smorgas Chef is “a refreshing change of pace”, and Village Voice claims the food is “Damn Good”.

Scandinavian Cuisine is known across the world for its unique taste as well as its health benefits. Similar to Japanese cuisine, Scandinavian food has great health benefits, and is rapidly becoming a popular alternative to other cuisines such as Italian, French, Japanese and Chinese.

For lunch, you will find a smorgasboard of open-face Scandinavian sandwiches like Coldwater Shrimp, Smoked Salmon with Egg and Chives, and Chicken Caramel with Norwegian goat cheese and asparagus. For weekend brunch, enjoy Scandinavian Baked Eggs with a chanterelle hollandaise, Eggs Benedict, burgers, and vanilla waffles. The New York Times calls Smorgas Chef “a little treasure”

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Smorgas Chef offers venues at three acclaimed restaurants in Manhattan, serving eclectic European/Scandinavian cuisine in the West Village, Midtown, and the Financial District. Both the Midtown and Financial District locations feature spectacular outdoor seating. From casual after-work drinks and hors d’ oeuvres to small high-end red carpet dinners, Smorgas Chef entertains up to 100 people seven days a week. A “treasure” according to the New York Times and rated “Damn Good” by the Village Voice, Smorgas Chef Restaurants hosts the perfect atmosphere for a unique and trendy evening or party.

Contact our event coordinator Min Ye, at 212-514-8411 for more information.

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Morten Sohlberg, Executive Chef

Mr. Sohlberg oversees full menu planning, food preparations and presentation at Smorgas Chef Restaurant Group. Born and raised in Norway, Morten comes from a family with long traditions In the fine food service industry.

Having studied art at the Istituto per L’Arte in Florence, worked as a designer in Milan, and taught at Parsons School of Design, Mr. Sohlberg also leads the “sensory experience” of the three restaurants including the lighting, sound and interior design, as well as the food and plate presentation.

Chef Morten Sohlberg also teaches at the Institute of Culinary Education in New York, one of the most acclaimed cooking schools in the nation, which offers diplomas in Culinary Arts, Pastry and Baking Arts, and Culinary Management. Founded in 1975, ICE operates 42,000 square-foot facilities in the heart of New York City.

As an experienced entrepreneur, Mr. Sohlberg brings over fifteen years of business experience from various industries to the Smorgas Chef Restaurant group, including his experience in culinary management, communications, design, and business administration. Prior to co-founding Smorgas, Mr. Sohlberg founded Sessions.edu – the world’s largest online school of Visual Communication with students from over 110 countries. He served as Sessions’ Chief Executive Officer for five years, and as Chairman of the Board of Directors for seven years.

Morten has been recognized with prestigious awards both in the U.S. and internationally. Morten holds degrees from the Nesbru Skole in Oslo, Norway, the Istituto per L’Arte in Florence, Italy, and has pursued entrepreneurial and business studies at the Leonard N. Stern School of Business at NYU. Mr. Sohlberg has also served on DETC’s Committee for Government and Public Relations in Washington DC, and The New School University’s Advisory Board.

Featured In:

Zagat Survey

New York Times

Village Voice

AOL Cityguide

Time Out New York

DAM Magazine

New York Post

AM City Living

Nordic Reach Magazine

Downtown Alliance

BPC Broadsheet

Goldman News

Swedish Meatballs—Glazed in a light cream sauce with the lingonberries presented in a baked apple and served with mashed potatoes and sautéed vegetables

Gravlaks—Aquavit and dill marinated Gravlaks with mustard sauce, fingerling potatoes and a shallot cucumber salad

Crisp Roasted Chicken—Half chicken marinated in Scandinavian herbs and maple syrup sauce. Served with mashed potato, chives, and a grilled tomato on the vine

Angus Bacon Burger—Flame broiled Angus burger on a seeded bun with smoked bacon, red onions, tomatoes, pickles and our famous citrus herb sauce on the side and Smorgas salad

Red Beet Salad with pear vinaigrette on mesclun