The new seafood-focused restaurant in Chelsea is the acclaimed chef's ode to NYC as well as his Ethiopian and Swedish heritage.
“It’s not like New York needed another restaurant; it needs something that feels special and feels inclusive,” Samuelsson tells. “It’s really a place where, whether you’re visiting New York or coming to New York or working in New York, you can be part of it.”The name of the restaurant comes from the Swedish word for “ocean” and the Amharic word for “honey,” reflecting Samuelsson’s background. That influence continues in the food, the drinks and even the design.
Further down the menu, the Swediopian is a berbere-cured salmon with mustard seed caviar and buckthorn, while the Seaside Waffle features rock shrimp and uni butter. Larger plates encompass dishes such as Mermaid Black Rice with djon djon mushrooms, crab, lobster and green peas, and Cheeks Lasagna made with kobe beef cheek, chanterelles and ricotta. A couple of family-style plates round out the offerings, with the Grand Jubilee drawing from rice dishes like jollof and jambalaya, Samuelsson says.
The food is paired with drinks curated by beverage director Rafa García Febles, whose cocktails and wine list spotlight women and producers of color, and purveyors focused on sustainability. The menu particularly highlights the Nordic spirit aquavit, typically flavored with caraway and other savory spices, in drinks pairing flavors like honeycomb and plum or raspberry and lemongrass.
is “showing we as people of color … we’re not monolithic,” Samuelsson said. “We have many different aspirations and ways of working and cooking.”
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