Claus Meyer has been the “elder statesman” of Scandi cooking since the New Nordic Cuisine Manifesto was published in 2004, based in large part on his values and ideals. After co-founding Noma with René Redzepi and building a small gastronomic empire in Denmark, Meyer picked up and moved to the US. Meyer opened Agern—a Michelin-starred restaurant—right in New York City’s iconic Grand Central Station. Agern is celebrated for its adherence to the New Nordic principles of locally sourced ingredients and seasonal menus. So here you’ll find fresh ingredients from the New York area prepared in Nordic fashion for breakfast, lunch and dinner. Agern Grand Central Terminal 89 East 42nd Street New York, NY 10017 United States TwitterFacebookPinterest Related Stories Plein Air Café Drawing from the impressionist ideal of painting outdoors, partners Soo Choi and Kevin Heisner have made Chicago's Plein Air Café a dreamy space. St. John Bread and Wine Opened by Fergus Henderson and Trevor Gulliver in 2003, St. John Bread and Wine combines a daily set menu with baked goods and artfully chosen wines. Do You Read Me? When it first opened its doors in 2008 in Berlin's Mitte neighborhood, this popular magazine shop presented a modest collection of 100 titles. Peter Miller Architecture Peter Miller Books has been an essential place to visit in Seattle for a quarter century. March If only we could have kitchens that are exact replicas of this beautiful San Francisco shop called March. Heide Museum of Modern Art Heide Museum of Modern Art combines contemporary art, architecture, gardens and coffee into what is a lovely way to while away your afternoon.