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...center of the country's restaurant scene is Sjávarkjallarinn (Seafood Cellar). Housed in the capital Reykjavík's oldest underground storeroom, which served as a stable in the late 18th century, the restaurant is known for its fusion of Asian flavors (think kaffir lime, star anise and yuzu) with fresh Icelandic fish, served within hours of being caught. The menu changes twice a month and recently included enticing entrées like a blue lingcod seasoned with red ginger, wasabi and shiso (a minty herb), and crispy salmon with soybeans, saffron and parsley. Other dishes, like...
Substance, however, doesn't detract from style. Sjávarkjallarinn has a reputation for its chichi clientele who come to indulge in one of Reykjavík's priciest menus and the restaurant's delightfully over-the-top presentation. Sashimi arrives on billowing beds of mist, courtesy of dry ice. Prawns and langoustine must be fished out of glass jars. Almond-and-lime skyr, a strained Icelandic cheese, is served on a banana leaf, wrapped like a present with bows and cellophane paper. The elaborate packaging is charming, but ultimately unnecessary: flavor and freshness make a meal at the Seafood...
...seafood; heavenly langoustines, cod and sole feature on most restaurant menus. But there's one sea creature they like to munch more than most: the humble herring. They like it fried, fermented, pickled and baked. And they especially enjoy it at Leif Mannerström's harbor-side restaurant Sjömagasinet. Every Christmas, the Michelin-starred chef dishes up a banquet of 16 types of herring and serves 10,000 people over 22 days. So if you want to join in the festive fish feast, make sure to book a table early. 5 Adolf Edelsvärdsgata; www.sjomagasinet.se...
...people. Basically what I’m saying is, get ready for a soon-to-be-released mini about 16th Century Italian pottery. Doordropped: Do you think the minis are more ephemeral than the bigs? Does that run counter to the Lampoon’s dedication to timeless humor? SJ: I don’t think I can really respond to this question. I just don’t know how you can judge a magazine as either masculine or ephemeral. And does it matter? Gender stereotyping is sort of not my thing...
...were thrown together by a stoke of pure luck," says McCarthy. "We were just up talking one morning at four [a.m.] and i was telling SJ about the club... He liked the idea, and we decided to really do something about...