NY meets Stockholm, Part 1

| Words: Elna Nykänen Andersson

american_table

Anyone passing the corner of Scheelegatan and Kungsholmsgatan recently has noticed a change – whether it’s for the better of the worse, depends on your affection for sports bars. O’Leary’s is making way for Kitchen & Table, the chain of restaurants led by Swedish-bred, New York-based chef Marcus Samuelsson. The chain, part of Clarion Hotels, already has presence in around a dozen Swedish and Norwegian cities, from Visby and Tromsø to Arlanda airport, but the Kungsholmen branch is the first in central Stockholm.

marcus samuelsson

The chain offers a casual restaurant eating experience – fun dining instead of fine dining. Food-wise, the idea is to combine North American influences with local ones, meaning American wines, beers from local micro breweries, and recipes from both sides of the Atlantic. At the time of writing, the menu has not yet been published but if the other Kitchen & Tables are anything to go by, we’ll be served dishes like fried dumplings, watermelon and goat’s cheese salad, burgers, ribs, Mississippi beans and, of course, apple pie.