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, Johan Svensson, 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.