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Shovel Time: Agern

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threeshovelTwo-and-a-half hours after taking my seat at the counter, early Friday evening (the only one doing so until a Japanese guy with hint of a man bun arrived later and was seated way on the other side of the open prep space), I was glad I didn’t change my reservation for something cooler. My original instinct.

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Sure, high-end dining is a little weird just a few steps down the 42nd Street ramp into Grand Central. More than a couple under-dressed walk-ins looked at at menu at the host stand before leaving But also, and maybe more so, do we need more Nordic-tinged food in NYC in 2016? I wouldn’t say I get excited about nasturtium leaves or nettles and especially not dill. You know there is going to be pine somewhere and pretty borage petals are going to make an appearance. (Sure enough, was seated facing the woman prepping the lavender flowers.) It keeps persisting. Cooler might’ve meant waiting a few days and trying the new Aska. I still haven’t been to Blanca or Semilla, though. No one is giving-up tables for one at Le Coucou or that would’ve been part of my Solo Birthday Dining week. Honestly, I chose Agern in part because I suspected it was good value for a tasting menu. And it really was. $145, service included, for the land and sea menu. With beverage pairings (surprisingly heavy on New York state wines) you’re right at $230. Pricey, obviously, but not to the degree of more established, possibly more luxurious, tastings in the city. You feel good about the time and money spent at the end of the meal.

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The non-table-seated view of Friday rush hour bustle. I watched someone struggle with rolling their wheelchair up the ramp for far too long. I wasn’t staring, but it was in my line of vision and struggled myself to come up with an apt metaphor. There wasn’t one. Just a non-young lady willingly eating algae alone.

agern snacks

You don’t receive any silverware during the series of snacks involving cucumber, fluke, horseradish, pine, celeriac, dill, oyster, awesome fried potato bread, and sweetbread that tastes like a fancy chicken nugget, and ends with a steaming, soft-centered round of dense sourdough cut into four wedges and served with butter whipped with buttermilk, which took me a few to realize was intentional. Lemon balm and cucumber gets distilled into a broth poured into a vessel the size of a Chinese teacup from a French press. And then you are on your way.

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Points given for full loaves for one. So nice that bread is back.

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Oof, I can’t remember the details other than tomatoes that I thought tasted dangerously close to melon were involved, something creamy, roe too, and that it probably could’ve been one-third smaller and have had more impact. It was the first night they were serving this dish and it’s not currently on the menu.

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Beef heart with green strawberries, tiny rounds of grassy asparagus, and dusted with a nettle powder was a stand-out. This was more vegetable than meat and tasted like the color green.

What’s the vibe? Well, kind of formal. There is a lot of staff. I appreciated that the front of house wasn’t hyper-white. My server had just moved from Puerto Rico to work at Agern and was jazzed about foraging and local ingredients but still happy to talk to me about alcapurrias and morcilla. Not the youngest crowd. A twee version of “Teenage Kicks” started playing in that Nouvelle Vague manner. It probably was Nouvelle Vague. (Yes, I wasn’t sure if they still existed.)

agern beets

Then it’s the salt and ash baked beet. It’s quite a production, cracked and carved and extras plated on the side. It’s a lot of beet for one person. The sweet vegetable, paired with huckleberries, is accompanied by a really great chewy rye bread.

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This is when I started getting full and fuzzy. Monkfish and apple…

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The pork neck was rich but a little tough, at least too tough for a butter knife to saw through, but also very bright and vegetal with pea shoots and green beans, plus seaweed crackers, more specifically made from a dulse called söl. This was just about right for the savories to wind down.

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My worst nightmare of a dessert. Cantaloupe (ugh) and cucumber with frozen skyr, lemon balm, and there’s that boarage. Minus the melon (which I realize is my own personal Kryptonite), this was a perfectly nice and refreshing palate cleanser. And then I got worried that maybe it was the main event and not an interim course.

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Phew. We’re still not talking caramel, chocolate, or nuts, but I can deal with strawberries, kombucha, and rose vinegar. Ok, who am I kidding? That’s not a dessert either.

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Candies are more me, earthy or not. Little Play-doh doses of chocolate (Brooklyn chocolate) with anise hyssop, chamomile caramel, mint dusted with ivy powder (yes, ivy).

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You get sent off with a loaf of bread, more of that delicious butter, a tin of jam, which I want to say was apricot and it’s a shame my fruit palate isn’t fully developed. Not quite peachy. Best Saturday morning breakfast really.

Agern * 89 E. 42nd St., New York, NY 

 

 

 

 

 

 

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