Why Come Here? Fantastic “Icelandic” dishes, open late
Duck Wings
Last week I was invited to a tasting event at Skal hosted by Tabelog. If you’re unfamiliar with Tabelog, it’s a new (to America) site that’s similar to Yelp except with more photos and the reviewers are all food bloggers. So you don’t have the jackass who didn’t eat at a restaurant giving it one star because he thought he got the stinkeye from the hostess one time when he walked by. Hopefully the public realizes this is much better and it takes off. Here are links to their site and my page.
Anyway, on to Skal. It’s an Icelandic restaurant whose name means “cheers” in many Scandanvian languages. This makes sense, given the place looks like a little bar you might wander into in an Icelandic village. It’s a small space with mostly bar seating and only a handful of tables. The decor has a bit of the Scandinavian minimalism with black and white walls, glacier blue tables and a random assortment of China hanging on a wall. They also have a nice selection of cocktails, wines and craft beers. I tried the Gurka – a mix of with basil-infused gin, cucumber juice and pepper – and highly recommend it.
When it comes to the food, you may wonder just what Icelandic food is. Judging from the menu it bears some resemblance to New American bar food with a larger assortment of smoked fish and charred vegetables. For the record, the food is actually Icelandic inspired, so it’s not what your Icelandic buddy’s grandma cooks up in her kitchen in Reykjavik. Maybe you can call in New Icelandic. Whatever it is, it involves some amazing flavor combinations I’ve never had before. I can’t wait to say “Skal” and eat my next meal here.
Raw Beef
Long Island Duck Wings 
If you’ve limited yourself to the wings of chickens all your life, do yourself a favor and get an order of these. These bad boys are plumper and more flavorful than anything its fowl cousin has to offer. And they’re served with mussels and red seaweed which sounds crazy, but ends up only crazy good.
Heirloom Carrots 
I told you that Icelandics like to char their veggies and these were blackened up real good. The charring makes the carrots tender which I enjoyed and the burnt honey added a pleasing sweetness. Even if you don’t normally like carrots, give these a try.
Raw Beef 
A little beef tartare tart with clams, sorrel (an herb) and fermented ramps. Another crazy sounding combination, another winner.
Smoked Mackerel This is actually served on an onion that’s been cooked in whey causing it to lose most of its onionyness. No matter, because in addition to the mackerel there’s a piece of foie gras on top creating a great rich, smokey, earthy flavor.
Wellfleet Oysters Briney, meaty and topped with a refreshing piece of dill.
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Skal
37 Canal Street (@ Ludlow St.)
New York, NY
