About UsThe PeopleThe ConceptThe Food
|At Aamanns-Copenhagen we specialize in smørrebrød, the traditional Danish dish of select ingredients atop a slice of homemade rye bread. We’re located on the northeast corner of the Tribeca Film Building in New York City. Stay for breakfast, lunch, dinner or cocktails, or visit our takeaway counter for a taste of Denmark anywhere in the city.|
|Founder and owner, native Dane Sanne Ytting moved to Manhattan from Copenhagen in 2000 with the dream of creating a piece of Denmark in New York City. Sanne Ytting, along with business partner and concept developer Helle Dysseholm, collaborated with partner and noted Danish chef and restaurateur Adam Aamann to create Aamanns-Copenhagen. Adam has received several awards and is the author of numerous cookbooks.Quote from Ole Troelso’s book Smørrebrød in Denmark: “When Adam Aamann established his smørrebrøds deli and later his restaurant in 2006, he set new standards for the quality of smørrebrød in Denmark.”For more information please visit: www.aamanns.dk|
The Design Concept
|Aamanns-Copenhagen is as close to Denmark as one can get without crossing the Atlantic. The distinctly Danish atmosphere features low visual noise and abundant white space washed in natural light from the floor to ceiling windows. From furniture, lighting and sound to table, glass and cookware, Danish co-creators including Fritz Hansen, Anne Black, MENU, Bang & Olufsen, Holmegaard and Gastrolux, have helped make Aamanns-Copenhagen not just a restaurant, but a destination for Danish culture and design. Superior service in a warm, cozy, relaxed environment await at Aamanns-Copenhagen.|
The Food Concept
|Chef Adam Aamann’s food philosophy centers on modernizing the traditional smørrebrød. Aamanns-Copenhagen’s fully homemade menu is created with carefully selected, locally sourced, organic, high quality ingredients in order to achieve the best taste, texture and composition. A highlight of each piece of smørrebrød is Aamann’s famous rye bread made with malts and sour dough for a deeper, rounder, darker profile than any you’ll find in the city.Smørrebrød – A Brief History: Often mistakenly called an “open-faced sandwich” by diners unable to pronounce the mysterious Danish ø. Smørrebrød, as it is known today, became popular in Copenhagen in the late 1800s. Shortly after, it was seen as a lunchtime staple of the working class and comprised a variety of pickled vegetables and cured meats, which were ideal for long, cold Danish winters.New York diners now have the opportunity to enjoy the most current interpretation of smørrebrød conceptualized by Adam Aamann.