As the city becomes more gentrified, the prices rise. Making money in a restaurant comes down to a few things and one of them is your monthly rent. There is a reason that Skal opened up at 37 Canal Street, the rent is still affordable. A worthwhile journey.
The chef, Ben Spiegel, is young and incredibly talented. He has spent time working in Copenhagen at Noma including other restaurants. His food is subtle yet powerfully complex. The flavor combos are not something we are used to seeing in NYC. The food is Icelandic. He is definitely someone to watch.
Perfectly cooked artic char that melted in your mouth. On the side was a dish of walnuts and some type of vegetable and a light brown sauce. The white creme was made out of beer. It is dishes like these that are reminiscent of places like Noma. Using techniques with foods that are scientific and interesting.
There were two main courses to choose from and they are for two. We went with the monkfish. Roasted monkfish on the bone served with elderberries. The cabbage on the side was amazing. He roasted the cabbage and that creates different textures on each leaf. He layered that with a cauliflower puree and elderberries. So different.
There is a small private room for six that is available too. The place is intimate and there are more seats than you think. I am not a huge fan of the shared table but I understand why they do it. We got a chance to talk to Ben and hear his ideas for what he wants to do there. Impressive young man. Oli, who is the owner of Ten Bells and now Skal made a nice score in bringing Ben to NYC. Looking forward to going back.