Gravlax - the Continuum

Gravlax

Scandinavian and Turkish food

On a ghetto looking little corner.

Nearly empty early in the week.

Herring plate. White herring was good, potatoes were also good, the pink herring was a ittle weird.

Swedish shrimp on toast - aka toast skagen. Very interesting texture compared to fish, quite good. A little creamy due to the sauce.

Gravlax. House cured salmon on toast. Quite good, and among the more familiar tastes here for this non-Nordic.

4-pepper rainbow trout. Pickled veggies were ambivalent, the rainbow trout spread was another unique texture tho. Not bad. OST & ET plate. While I know proscuittos are expensive and this one was reasonably tasty, ultimately it didn't seem worth it.

OST & ET plate. While I know proscuittos are expensive and this one was reasonably tasty, ultimately it didn't seem worth it.

Turkish and Scandinavian food under one roof. Turns out it's more of a bar than anything else, they just happen to serve food.

For those of us unfamiliar with Scandinavian food, it was a lot of cured or smoked herring, trout, shrimp, and super thin sliced meats, plus some pickled veggies. Not quite sure what I was expecting, but the shrimp on toast (toast skagen) was unexpectedly delicious and an unexpected texture, while the gravlax (house cured salmon on toast) was a compartively familiar (and tasty) texture and taste.

t'was a bit more ambivalent about the rest. Service was a bit uneven-- one of the owners was handling that, and she tended to walk off before you could get a second sentence out of your mouth. The drink menu was also not as interesting as hoped, both in terms of regional drinks and in terms of a place described as a wine bar by a lot of reviews.