Claus Meyer Set to Open Nordic Food Hall and Brasserie in Grand Central Terminal’s Vanderbilt Hall

Claus Meyer, the world-renowned restaurateur who, with a young Rene Redzepi as head chef and partner, created Noma, in Copenhagen, ranked “Best Restaurant in the World” in annual surveys by Restaurant magazine in 2010, 2011, 2012 and 2014, will open a Nordic brasserie and food hall in Grand Central Terminal’s iconic Vanderbilt Hall and its adjacent space in early 2016. Meyer and his team aim to bring the flavors and values of New Nordic Cuisine to the beloved location in the heart of New York City. Both the brasserie and food hall will offer simple, wholesome, seasonal preparations based on close collaboration with local growers and producers and new American friends. So as to not impact the nationally landmarked space, the design will be based on temporary pavilions and movable installations. “Grand Central Terminal, one of the city’s most bustling hubs, is the perfect venue for the delicious and unpretentious food Nordic cuisine is based on,” says Meyer. “The two are made for each other – fresh, vibrant, egalitarian – and our Danish team is delighted to come not just to New York but to this specific location.”

While the specific details are still in development, the food hall will provide a range of experiences designed to meet the many needs of its visitors throughout the day into the evening including self-roasted coffees, a juice bar, pastries, sandwiches, salads and a cocktail bar. The brasserie will feature a menu steeped in Nordic philosophy, accessible to all. As with all of Meyer’s projects, his mission is to become integrated within the fabric of the city, supporting the community with not only a selection of offerings for everyone, but also a commitment to give back to the individuals with whom he co-exists. His commitment to the community can even be seen in the fact that the first employee hired for the project was a person he met in line at a bakery in Bed-Stuy - a former research assistant of the City of New York. Meyer is moving to New York City with his wife Christina, and three daughters Elvira (17), Viola Filippa (12) and Augusta (8). The family is bringing their bikes and their two Jack Russell Terriers, Grisling and Ella. Their pet pigs Trunte and Trøfle will stay at home. In his US debut, Meyer is working in concert with a group of investors represented by Hugo Uys, who orchestrated the deal, and is supported by Heyer Performance Inc., a NYC-based restaurant development firm. The New Nordic Food Hall and brasserie is set to open early 2016.

About Claus Meyer

Meyer is a world-renowned restaurateur and cookbook author. Besides co-founding and co-owning Noma, which holds two Michelin stars, he has published 14 cookbooks in his native Denmark and hosted the series “Meyer’s Kitchen” on Danish television from 1991 to 1998 and “New Scandinavian Cooking” that was broadcasted in America through the PBS network and 50 other countries. Among his other business ventures Meyer owns several restaurants (Studio established in 2013 with Torsten Vildgaard as head chef and partner recently won a Michelin star just 4 months after opening), bakeries and caterers, fruit and chocolate supply companies, an orchard, a vinegar factory, a salmon smoker, a coffee roastery and runs a cooking school. He is also an associate professor in the Department of Food Science at the University of Copenhagen. Meyer is the founder and main sponsor of the Melting Pot Foundation that runs food schools in Danish prisons and in 2013 opened a gourmet Restaurant Gustu, in the poorest capital of South America, La Paz Bolivia and, soon will be running 13 canteens, in primary schools in El Alto. Gustu and the canteens function as an educational institution overseen by the foundation. Meyer is a prominent advocate of the farm-to-table movement, which seeks to foster local agriculture and encourage sustainable food production.


Jennifer Baum, Bullfrog + Baum (212) 255-6717