Showing off the sleek design principles and seasonal, creative flair you'd expect from an architect of Denmark's New Nordic food revolution, Claus Meyer's restaurant in Grand Central Station features deceptively simple dishes, such as endive with preserved blackberries and pork shoulder with sorrel. Agern is also relatively affordable – especially the $42 lunch menu.
The restaurant can be a little tricky to find: it's wedged between the Great Northern Food Hall (in Vanderbilt Hall) and the Grand Central Terminal exit ramp to 42nd St.
