Friday night we checked out BROR - it's probably best filed under new nordic. French in style and presentation, but locally sourced Scandinavian in ingredients. Bror means brother in Danish. The owners are Noma alums Victor Wågman and Sam Nutter. BROR opened at the end of March. Sam - on the left below - was in the kitchen on Friday and additionally helped with the servings. He was a really nice guy - super friendly and helpful.
To start things up, a nice sparkling wine and some tasty bread with a whipped butter / smoked bone marrow spread. Yes please.
Next, pike with cucumbers and pine. It was topped with a broth made from - among other things - the cucumber skins. Very light and fresh with just a little bit of smoke.
Then, on to some havkat - catfish - with two styles of seaweed, and a miso-y broth. One red seaweed and one green, from Sweden and Iceland. I can't remember which was from where.
The main was a hangar steak - onglet - on a bed of spinach with wild garlic and a cauliflower mince. This was topped with a tomato based broth.
We went with the optional cheese plate. This was a wrangeback from Sweden. In my very non-sophisticated take on cheese it was a bit manchego-y in style but a little nuttier. This was paired with multi-grain-seeded toasts and a delicious apple / mustard chutney. Awesome.
Lastly, dessert. I had a very nice rhubarb / ice milk combo and Emily had a sort of sorbet with salsify, reindeer moss, walnuts, and black currants. Yes, we went to a restaurant that served a dessert topped with reindeer moss. We are very fancy.
Everything was very nice. Good casual vibe, very nice food. A great night. I think our only complaint was the plates / china. For lack of a better phrase they felt very old-lady-ish. Pink / red floral pattern. They just didn't fit. First world problems for sure.
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