Acme vs. Dill – A Taste of Iceland in New York City

Noma co-founder teams up with the chef from Reykjavik’s most famous restaurant for a lunch and dinner that are sure to be as memorable as they are delicious.
By Hannah Keyser
Mads Refslund Gunnar Gíslason: ACME Dinner NORTH
As one of the founding partners of the internationally renown Noma (three-time No. 1 on the World’s Best Restaurants list), Mads Refslund is partially responsible for the New Nordic food movement that inspired the entire NORTH Festival. After MR, the Danish-born Refslund’s critically acclaimed Copenhagen restaurant, closed the chef took over at NoHo’s ACME, leaving behind Scandinavian flavors in favor of focusing on the classic New York bistro, but not abandoning the New Nordic mentality.

That mentality of using locally sourced ingredients to celebrate a season and a region, has found a willing disciple in Gunnar Karl Gíslason, co-owner and executive chef at Dill in Reykjavik. The restaurant, which opened in 2009, showcases classic Icelandic food such as lamb, salt-cured cod and skyr, the country’s famous yogurt-like cheese curd, prepared with contemporary techniques for a modern update on traditional fare.

Refslund and Gíslason will create a unique lunch and dinner menu at ACME as past of NORTH Festival’s Kitchen Collaborations. A four-course lunch for $80 on Thursday will give you the opportunity to sample the cuisine that has influenced an international movement while an eight-course dinner for $160 on Sunday will offer a more immersive New Nordic experience.

Buy Tickets for ACME vs. Dill, Taste of Iceland in New York Dinner 8 Course Menu

Buy Tickets for ACME vs. Dill, Taste of Iceland in New York Lunch 4 Course Menu

Hannah Keyser

Hannah Keyser

Hannah Keyser is the Web Editor at Honest Cooking.

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Originally Published: August 20, 2013

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