Simple, chef-crafted Scandinavian fare, unusual microbrews from the far north, the mysterious spirit aquavit, and whimsically named specialty cocktails are the agenda of the new restaurant Plaj in San Francisco. Swedish-born chef-owner Roberth Sundell said that his 50-seat venture is decidedly not in the mold of the New Nordic Cuisine restaurants that are setting the pace in global gastronomy, as some patrons assumed when he opened two months ago. “My goal was to have a Scandinavian ...
Register to view this article
It’s free but we need to know a little about you to continually improve our content.
Registering allows you to unlock a portion of our premium online content. You can access more in-depth stories and analysis, as well as news not found on any other website or any other media outlet. You also get free eNewsletters, blogs, real-time polls, archives and more.
Attention Print Subscribers: While you have already been granted free access to NRN we ask that you register now. We promise it will only take a few minutes!
Questions about your account or how to access content?