13 Laight Street bet. Sixth Avenue & Varick Street
Smørrebrød is more than just an "open-faced sandwich". It's sort of like a canapé on steroids, eaten with a knife and fork. Case in point: Look at the pic of the beef tartare smørrebrød above. It's like a miniature sculpture. A thin slice of homemade dark rye serves as the traditional vessel for the quirky onslaught of toppings: fresh beef tartare, studded with tiny crispy potato chips, cornichons, shallot rings, dots of egg emulsion, capers, and a single tarragon leaf. The flavors work together in perfect harmony. You'll find this and other intriguing combinations at Aamanns-Copenhagen, a stylish Danish eatery on the border between TriBeCa and Chinatown.
It was a lovely place to go for a weekend lunch. The small but airy space has a decidedly minimal Scandinavian feel. Two to three smørrebrød per person is recommended, which leaves you perfectly satisfied. I read somewhere that it takes years of honed skill to become a smørrebrød maker in Denmark, much like it is to become a sushi chef in Japan. If you so desire, you can try and experiment on your own at home. They sell paper-wrapped loaves of freshly baked dark rye bread at $12 each. (I'll have to find out if they sell their fabulous Danish pork pâté too! It is delicious!)