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He ran: Trendy Nikkeikök where Japan meets Peru

Each of the residents with an interest in the outdoors should know stjärnkrögaren Erik Videgård. It is, in particular, of what East, which Videgård opened on the site of the defunct Burnt Plot in the year 1991, has come to mean for Stureplan. He has inspired many to asian cooking, and was also behind other trendy restaurants as Coq Blanc, Half staircase plus farm and last budgetstället Rebel Kitchen in Seattle with a focus on poke bowl-dishes.

After several heavy sjukdomsår is Erik Videgård now back in Stockholm krogscen, once again in the heart of the city centre at Stureplan. More specifically, inside the Sturegallerian.

that malls are awful places for pleasant dining, but the Grand Escaliers old premises is safe and dignified placed one floor up from the köpfesten below.

Behind the somewhat anonymous entrance hides an open, warm local in muffled tones and soft 60's with soft light, it exudes an air of international storstadsrestaurang of better but affordable cut. The interior is colored by some of the chef's favorite movies as ”Blade Runner” and ”2001 – a space odyssey” (note, for example, hovmästarpulpeten, a black monolith of plexiglas that is reminiscent of Kubrick's sci-fi classic).

the Tables are just the right secluded and it is set for individual calls.

Parts of the interior of the Videgard has been inspired by sci-fi movies. Photo: Krogkommissionen

It is perhaps not surprising that he ran, with his long love for asian food, have a taste for the trendy Nikkei cuisine, a fusion of japanese and peruvian cuisine that has roots in the 1800-century japanese immigration to Latin america.

a dinner with a cocktail, the bar's own list offers a range of nicely executed recipe, with several non-alcoholic options. Both versions of the classics Pisco sour (138 usd) and Old fashioned (152 usd) is very successful. More experimental is the Yuzu & tonic (138 usd) that we would be able to drink every day.

the Menu consists of second courses in the different categories as you suggested share, the kitchen recommends three per person, depending on the choice and hungernivåer. A serving of sashimi (275/375 usd) marketed no-frills as the “best we have”. Even the smaller serving is a generous portion of fish with sea bass, helgeflundra, tuna, arctic char, lemon sole and salmon, with corn-wasabi, grated radish and soy sauce, as is customary. The fish is absolutely fresh and beautifully presented.

the Cafes are consistently aesthetic and offers an appetizing display of colors.

Sushi doughnut (155 kr) is available in three variants, where we follow the servisens tips and choose the helgeflundra and tuna. The right is wonderfully beautiful, with fiskbitarna placed on top of a base of rice, as the petals of a flower, and put with gari, wasabi, grated seaweed, sesame seeds.

Tofu is available in several editions. Crab and avocado (145 kr) is a piece of deep-fried tofu of good quality, with a portion majonnäsig, but not too heavy, krabbröra on top, with a taste that brings to mind the krabbfaiblesse that exists along parts of the u.s. east coast, a few pieces of avocado, pea shoots, and young, green leaves. Good.

Old fashioned, 152 crowns. Photo: Krogkommissionen

Many of the dishes are completely vegetarian, here are several salads, vegetables and accessories. Salad of green mango, beta, and mu (85 kr) is dominated possibly well hard of the former ingredient, which unlike a solmogensöt mango is considerably harsher in taste, and require more resistance than what dressingen offers. Radish/endive/nasturtium (sek 95) is a nice vegetable salad in a small bowl with a dose of creamy, mild dressing; it is fresh, but a little bland.

, where you can choose between several kinds of rice, but also find, for example, cachangas with chimichurri (35 kr) – a flat, fried bread that comes in his little frying pan, garnished with the finely chopped herbs, chives, and tomato. It is not suitable for sushi, but well to several other dishes.

To avoid having to choose is the tasting menu Brushstrokes (725 usd) is an affordable alternative (all around the table, however, must be on the train). The beginning is funny, a pappersförpackning with caramelized sesamsmakande popcorn that makes your taste buds active.

Erik Videgård go around the room and chatting with guests.

Among the more memorable cafes is the somewhat odd combo of tuna and foie gras, a creamy so-called onsenägg with caramelized kombu and shiitake, which is drömgod, a fresh salad of nectarine, beetroot and vinegar, and the melting good signaturrätten Videgårds shortribs.

The typical Nikkeirätten Don ceviche of halibut and served with sweet potatoes have a little bit of dull insipid taste and the other it is called here, the cod with ginger is a bit too hard in texture, but as a whole it is a well-balanced menu with a symbiosis of heat, acid and sweetness. Cafes are consistently aesthetic and offers an appetizing display of colors to be applauded.

Piscoglass with kaffegelé (45$) don't taste very much alcohol, but is a scoop of ice cream with gelétärningar with moccasmak. A better choice is sesamkaramellglass (45 sek), which has a stronger, more exciting taste and you can without dying of sugar overdose, the death. The best thing is the gyoza, dumplings stuffed with banana and Nutella (75 sek). Childishly sweet, and innovative.

Efterrättsgyoza with banana and nutella, sek 75. Photo: Krogkommissionen

Here, do you wish to give a personal service, it works most of the time, but the service level is not on par with the price point. A riesling wine is served fickljummet. At one of the Krogkommissionens visit complained grannbordet that they waited almost an hour on the food. After a juicy nota, it is not fun trying to fish out his winter coat during an unruly mountain of outerwear.

teething problems, probably. On the other hand, it is nice to Erik Videgård go around the room and chatting with the guests and actually want to know what they think, also those who are not his own buddies.

Read more of Krogkommissionens tests

the opera bar at Jacobs torg 12. Photo: Magnus Hallgren
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