Grand Central Terminal’s historic Vanderbilt Hall has introduced the Great Northern Food Hall, the Nordic culinary concept from Danish food entrepreneur Claus Meyer. The 5,000-square-foot space consists of five pavilions and a bar set beneath the terminal’s 48-foot-tall ceilings. More than 100 seasonal offerings will be available to commuters and travelers for both on-the-go and onsite dining, including open-faced sandwich bar Open Rye, seasonal coffee bar Brownsville Roasters, and Meyers Bageri, the first American outpost of Meyer’s renowned bakery.
“The idea behind Great Northern Food Hall has been to come up with a program that reflects where we are as well as where we come from, all the while being accessible to all, serving food with the textures and flavors we love,” says Meyer, who also co-founded groundbreaking Copenhagen restaurant Noma.
Designed by Christina Meyer Bengtsson and Ulrik Nordentoft, the food hall complements its grandiose environment with Nordic design elements emphasizing wood and Scandinavian-inspired patterned tiles.
Meyer is planning to expand the food hall concept beyond the train station in the coming months with the introduction of cooking and baking classes, foraging tours, and coffee tastings.
