72 / 112
www.theconnectionsnj.com
Italian Gourmet Specialties Bakery and Deli
Hours: Tues 7:30am-6:00pm
Wed-Sat 7:30am-9:00pm
Sun 7:30am-1:30pm
Closed Mondays
Great Food Makes A Great Party!
FRESH BREAD DAILY
Off Premise Catering Available
Sandwiches • Salads
Italian Pastries • Cookies • Cakes & Pies
Special Occasion Cakes
Espresso & Cappuccino
NOW MAKING GLUTEN FREE CAKES & COOKIES
BYOB
$
5
00
OFF
$
50
00
or more
Dinner Bill
DINE IN OR TAKE OUT
239 Main Avenue • Stirling, NJ 07980
908-350-8064
www.biagiosbakery.com
Enjoy Our Cakes
& Italian Pastries!
DINNERS
TO GO EVERYDAY
Dine In Available
Wednesday-Saturday
Open Until 9pm
COMPLETE
THANKSGIVING
MEAL TO GO
$275.00
Let Us Cater
Your Holiday
Gatherings!
Scandinavian
Eats at Grand
Central Terminal
By: Linda Seigelman
Earlier this year, a team led by Danish
food entrepreneur Claus Meyer opened
the Great Northern Food Hall in the
beautiful Vanderbilt Hall area of Grand
Central Terminal, and it is fantastic.
Meyer is a co-founder of noma, a
Copenhagen restaurant that has four
times been rated the best in the world.
The food hall brings culinary concepts,
flavors and ideas that are rooted in the
Nordic countries and makes them tempt-
ing and delicious for us to enjoy.
The food is locally-sourced, freshly pre-
pared and pristinely displayed. Grains
feature heavily in all of the choices: the
breads are incredible, alone or with the
many wonderful things that get put on
top of them. There are excellent salads
and soups, savory porridges, open-faced
sandwiches, yogurt parfaits, unusual
juices and needless-to-say incredible
Danish pastries.
Great Northern Food Hall has communal
tables where you can relax and enjoy
your own purchases, a more traditional
seating section with waiter/ waitress
service, and a lively corner bar area.
Everything is reasonably-priced and is
plated as a small dish. You can create a
snack or meal from a single stand or try
something from each for a multi-course
delight.
The stations themselves are beautifully-
designed with a Danish industrial chic
vibe. An open space with white tile trim,
light wood tables and counters, and
black chairs, it blends surprisingly well
with the old-time grandeur of Vanderbilt
Hall. Great Northern Food Hall is a
refreshingly calm oasis for harried com-
muters, but it is a worthy food destina-
tion in its own right.
Grand Central Terminal is one of the
great treasures of New York City. It has
long been a wonderful place to shop,
eat, watch and take in a bit of history.
With the opening of the Great Northern
Food Hall, there is ample reason to visit
once again.
THE STANDS
Almanak
– freshly made smoothies
and salads all day; after 11:00am, sea-
sonal small plates of meat, vegetables
and fish, try the beef with caramelized
onions and sorrel, cod cakes with parsley
emulsion or beets, apples and sunflower
cream, all very delicious
Brownsville Roasters
– coffees and
espresso, organic teas, wonderful Danish
and pastries – the cinnamon Danish is a
must, seasonal tarts, chocolate marzi-
pan-filled bonbons, fresh juices and more
Grain Bar
– morning porridges made
from barley and oats with fruit compotes
and build your own granola parfaits;
after 11:00am, hearty seasonal soups
and porridges such as pumpkin and gin-
ger or beef brisket and root vegetables, a
large selection of craft beers to pair with
the food
Meyers Bageri
– the in-house bakery
for all of the stations; the sourdough,
whole grain and rye breads are unbeliev-
ably good, the Danish are made on site
all day – try the Frosnapper, a twist with
almond, sesame seeds and poppy seeds;
egg sandwiches are made to order in the
morning, regular sandwiches later on;
don’t miss the Nordic flatbreads (a thin
crust pizza-like option) – try the zucchini
and goat cheese or the potatoes, lovage
and caraway seed, or both
Open Rye
– freshly baked morning
buns (a Scandinavian bagel) with smoked
salmon and cream cheese; after 11:00am
open-faced sandwiches known as smor-
rebrod are required eating, the rye bread
is amazing and the toppings such as
chicken liver mousse, roast turkey and
smoked salmon are fresh and perfectly
paired with condiments and seasonings,
the pickled herring with dill cream and
cucumber is a favorite
The Bar
– Nordic-inspired cocktails –
try the Roots & Flowers (licorice root
vodka, elderberry and lemon), craft beers
and an all-American wine list, home-
made bar snacks and sliders during
happy hour which starts at 1:00pm on
Fridays
PAGE 72
Dining
for the
Holidays
H
N
M
F
H
H
N
M
F