Smorgas Chef

Smörgås Chef Restaurant Group was founded in 2003 by Norwegian chef and entrepreneur Morten Sohlberg and his partner MinYe.

The first location was established on historic Stone Street in the Financial District as a modest sandwich shop, which grew into a full-service restaurant and bar. As its popularity grew in the city; Smorgas Chef added 2 more locations—one in the West Village and another on Park Avenue located in the Scandinavia House Cultural Center.

Most recently, Smorgas Chef Restaurant Group opened two more restaurants - Crepes Du Nord, a French-Scandinavian Farm-to-Table Creperie on South William Street in Manhattan and a second creperie in BridgeWater Commons (NJ). In 2010, Smorgas Chef Restaurant Group acquired and restored an 1840’s farm, named Blenheim Hill, in order to provide the most flavorful, sustainable produce and meats to our restaurant guests. At the farm we have Icelandic sheep, heritage pigs, Hereford beef cattle, free-range chickens, rabbits and bees. In our year-round, state of the art hydroponic greenhouse; we produce heirloom tomatoes, 9 different salads, winter-greens, bean varietals, cucumbers, squash and dozens of other fruit and vegetables.

As established restaurateurs, our mission in becoming farmers is two-fold. In addition to being good stewards of the land and its resources, we want the 300.000 guests we serve each year to enjoy all natural, locally grown ingredients while developing a financially viable model for small-scale farming.

Scandinavian cooking, with its focus on fresh unprocessed sustainable ingredients; is gaining more attention around the world. Unique ingredients with delicate flavors, from Scandinavia such as cloudberries, herring, and lingonberries are regularly featured on Smorgas Chef’s seasonally driven menu.

 

Borough:  Manhattan
Type of Service:  Restaurant
Snail of Approval Date:  2012