date:Dec 20, 2012
re interesting.
What's immediately apparent is that the dense dark rye known as rugbrod isn't a supporting cast member. I can't recall ever being excited by rye bread, but this version, baked with malt and sourdough, is sweet and a little nutty, nothing like the caraway-laden deli style that hides under pastrami.
You can skip dessert for the cheese plate (not Danish, by the way) with more rye fried in butter ($14) and a flute of cranberry-infused snaps ($7). For a post-smorrebrod sweet, thou