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Claus Meyer

  1. comebacks
    One Simple Stat Explains Why It’s So Hard for Restaurants to Eliminate TipsThe difference in pay for servers at one popular New York restaurant is shocking.
    By Nikita Richardson
  2. openings
    Inside Norman, the Nordic-Inspired Café From Fredrik Berselius and Claus MeyerThe hyperseasonal, locally-sourced, made-from-scratch restaurant opens next week in Greenpoint.
    By Robin Raisfeld and Rob Patronite
  3. the dish
    Great Northern Food Hall’s Øllebrød Might Be the Fanciest Porridge EverA traditional Danish specialty dressed up for New York diners with frothy milk foam, sea buckthorn berries, and tarragon sugar.
    By Robin Raisfeld and Rob Patronite
  4. encounters
    A Noma Co-founder’s Next Project Is in One of Brooklyn’s Poorest NeighborhoodsClaus Meyer hopes to mentor people and act as a “social philanthropist.”
    By Jane Black
  5. restaurant review
    Agern Serves Not-So-New Nordic Fare, But It’s a Top-notch Train-Station RefugeAt Claus Meyer’s Grand Central restaurant, the Scandi-style cooking feels slightly dated.
    By Adam Platt
  6. openings
    Noma Co-founder’s Nordic Food Hall Opens in Grand CentralYou’ve never seen so much rye bread.
    By Sierra Tishgart
  7. Interviews
    How the Co-founder of Noma Is Building His Legacy in New York“New York doesn’t embrace chefs who come here without going all in,” says Claus Meyer.
    By Sierra Tishgart
  8. Openings
    Noma Co-Founder Claus Meyer’s Agern Opens Next Week at Grand Central TerminalChef Gunnar Gíslason’s menu is inspired by locally foraged plants and Nordic cooking techniques.
    By Robin Raisfeld and Rob Patronite
  9. Pop-Ups
    A Noma Founder Has Opened a Bakery Pop-up in WilliamsburgOn Saturdays, Claus Meyer makes rugbrød, Danishes, and cinnamon buns.
    By Sierra Tishgart
  10. Coming Soon
    Noma Co-Founder Working on Giant Nordic Food Hall for Grand CentralIt’s lignonberry jam time.
    By Clint Rainey
  11. The Newer Nordic
    Noma Co-founder Claus Meyer Planning ‘Nordic Food Emporium’ for NYCMeyer’s rift with René Redzepi almost destroyed the restaurant.
    By Hugh Merwin