Sovengard’s ‘New Nordic’ cuisine is all about local, seasonal dishes with a base in Scandinavian cooking. Smoked trout, gravy-sloshed Swedish meatballs and fried potatoes with sour beer vinegar are among the items on the changing menu. The modern farmhouse-meets-diner interior exudes coziness, while the outdoor beer garden rocks a bocce court and bar made from a repurposed shipping container.
The restaurant hides in the basement of a historic building.