Saturday & Sunday 8am-6pm
Introducing to New York smørrebrød, the savory and hard-to-pronounce open-faced sandwiches, which have been a beloved staple in its native Denmark for hundreds of years.
Over the years, smørrebrød have evolved into more elaborate sandwich creations, in various combinations of flavors and textures. We take inspiration from what’s in season to create entirely new and playful sandwiches, both hot and cold.
We make our smørrebrød with rugbrød, our special Danish rye bread. Dark, nutty, and full of earthy flavors, our rugbrød is baked fresh every day at Meyer’s Bageri with 100% whole grain rye flour, rye sourdough and lots of grains.