The Endless Road Trip: Copenhagen, the Prettiest Food in the World

So, I could tell you guys all about my recent trip to Denmark, and all of the ways that Copenhagen totally deserves its status as the darling of the local-foraged-organic food movement. But really, there’s no need to say anything about the food here, because all you have to do is look at it. Seriously—how the hell do they get all of their food to look so goddamn beautiful???

sandwiches

As previously mentioned on ES, these people know how to make a freaking sandwich for serious. These avant garde smørrebrød (how cool are øs?) are from Aamans sandwich shop, which actually just opened a branch in NYC. Left: smoked salmon with flower-pickled carrots(!),smoked cream cheese, shallots and watercress. Right: New potatoes with tarragon emulsion, chives, radish, and crisp potato chip strands.

more sandwiches

They taste even better in the park! Venison pate with juniper and schnapps, plus apple/celery salad and “bacon-nut crunch.” Sirloin with horseradish, remoulade and crispy onions.

hot dog sign

If you thought Danish people aare all fancy foodies, you may be surprised to know they loooooove hot dogs. Artisan, gourmet hot dogs, obviously, with helpful signs that graphically explain that they come served in standard buns, weird fransk buns that have the ketchup or mayo stuffed inside, or on a plate.

hot dog

We went plate. Can’t resist more crispy onions.

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Top 10 New Foods of 2011

Another year gone by, another chance to look back fondly at the thousands of things we stuffed our faces with in 2011. After much internal debate, we’ve narrowed it down to just 10 — the very best new things we shoved in our mouths in 2011.

10. Tater Tot Poutine

Montreal’s greasiest, gravy-iest contribution to the food world, poutine officially became a trend back in 2010. It got even more amazing this year when chef Kyle Bailey of D.C.’s ChurchKey had the ingenious idea to replace the french fries with tater tots.

9. Kouign Amann

We first discovered this over-the-top traditional pastry, which is something like a croissant with twice as much butter and sugar, on a trip to Brittany, France this summer. Returning home, we were pleased to find it blowing up in the states. The best version we’ve tasted to far is the one above, from Starter Bakery in Oakland. It has also popped up at Dominique Ansel in New York and Bouchon Bakery in L.A.

8. Nouveau Filipino

Filipino food is among the most far-out in the world, so it was only a matter of time before it got a hipster update. From Adobo Hobo’s Filipino tacos in San Francisco to Maharlika’s spicy arroz caldo in New York (above), we’ll take all the creative Filipino cuisine we can get.

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