Aquavit

★★★★★
Aquavit, this country�s preeminent Scandinavian restaurant, opened in 1987. At the time it was the first Scandinavian restaurant to open in New York City in 35 years. Named for the stiff elixir that some hoped would give immortality - AQUA VITAE - or "the water of life," the restaurant offers a notable list of the stuff. Early distilled spirits were so crude-tasting, that spices were added to make it more drinkable. Aquavit continues the tradition with it's own in-house blends, such as "Svarta Vinbar-Black Currant," "Baska Droppar" and Vargtass-Lingonberry. Marcus Samuelsson, co-owner of the restaurant, has already received more accolades than most chefs receive in a lifetime: He was the youngest chef ever to receive a three-star restaurant review from The New York Times in 1995, and in 2003 was named "Best Chef New York City" by the James Beard foundation. You will find an ever-evolving and creative menu of home-cooking interpretations, whether you dine in the main dining room, café or private dining room. Also consider the traditional Swedish Smorgasbord, served Sundays from noon to 2:30 pm; it is an unforgettable experience. The present executive chef maintains the restaurant's high standards and reputation for which it is deservedly known. The ambiance of Aquavit is as wholly Scandinavian as the fare, a setting of muted woods contrasted by stark white walls that creates a calm, almost fjord-effect, if it weren't for the solid lighting and sparkling bar.
  • 65 East 55th Street

    New York, NY 10022

    Cross street: Cross Streets bet. Park & Madison Avenues

    Map & Directions
  • 212-307-7311

Food

Food
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5.0 3
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Aquavit is inspired by the Scandinavian kitchen. The food is very good and well presented. The service is professional yet friendly. The decor is modern and cozy.

5
★★★★★

Aquavit is inspired by the Scandinavian kitchen. The food is very good and well presented. The service is professional yet friendly. The decor is modern and cozy.

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This attractive Scandinavian restaurant features a mid-century Scandinavian dcor both in the caf as well as in the dining room and lounge area. My favorite is their smoked salmon. Service is extremely professional without being stuffy. Reservations are a must in the formal downstairs dining room, but there is also seating in the more casual upstairs area. Prices are very reasonable.

5
★★★★★

This attractive Scandinavian restaurant features a mid-century Scandinavian dcor both in the caf as well as in the dining room and lounge area. My favorite is their smoked salmon. Service is extremely professional without being stuffy. Reservations are a must in the formal downstairs dining room, but there is also seating in the more casual upstairs area. Prices are very reasonable.

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This wonderful restaurant offers exposure to Swedish cuisine, and Aquavit. Aquavit is potato vodka that is common in Sweden, and is offered in my different styles at this beautiful restaurant. Marcus Samuelsson is a wonderful cook, and the offerings are unique in New York. I enjoy having herring and gravlax.

5
★★★★★

This wonderful restaurant offers exposure to Swedish cuisine, and Aquavit. Aquavit is potato vodka that is common in Sweden, and is offered in my different styles at this beautiful restaurant. Marcus Samuelsson is a wonderful cook, and the offerings are unique in New York. I enjoy having herring and gravlax.

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Editorial from

Marcus who? Marcus Samuelsson may be long gone from this Midtown institution, but another Marcus---chef Marcus Jernmark---has taken over the kitchen and made one change: he brought the food back to its Scandinavian roots, closer to the…

 

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