Introducing to New York smørrebrød, the savory and hard-to-pronounce open-faced sandwiches, which have been a beloved staple in its native Denmark for hundreds of years.
Once a workingman’s lunch, smørrebrød have evolved into more elaborate sandwich creations, in various combinations of flavors and textures. We take inspiration from what’s in season to create entirely new and playful sandwiches, both hot and cold.
We make our smørrebrød with rugbrød, our special Danish rye bread. Dark, nutty, and full of earthy flavors, our rugbrød is baked fresh every day at Meyer’s Bageri with 100% whole grain rye flour, rye sourdough and lots of grains.
Our smørrebrød are made fresh to order with various toppings using the season’s best vegetables, house-cured meats, and fish, with our homemade pickles and condiments.
We eat our smørrebrød sandwiches with knife and fork but don’t let that scare you! You can eat them any way you like. Grab a seat and enjoy your smørrebrød with a beer, Danish style or take them back to the office for a wholesome lunch.