New Scenic Café
Restaurant · Duluth ·
Sophisticated New American cuisine with partial lake views
Sophisticated New American cuisine with partial lake views
"Worth the short drive toward Two Harbors, this warm, welcoming restaurant fuses Scandinavian and American‑style dining, pairing exceptional food and artistic presentations with lake views and a garden setting in a scenic location that lives up to its name." - Jacqueline Kehoe Jacqueline Kehoe Jacqueline Kehoe is an award-winning writer, editor, and photographer. Her work has appeared in Travel + Leisure, National Geographic, Lonely Planet, Afar, Sierra, Backpacker, Thrillist, Midwest Living, and elsewhere. Travel + Leisure Editorial Guidelines
"Previously, patrons could get Love Creamery ice cream a la mode at New Scenic Cafe before the creamery opened its own shop in Lincoln Park." - Eater Staff
"Just North of Duluth sits New Scenic Café, with stellar views of Lake Superior and a nod to Nordic traditions in both menu and decor. Sharable dishes like the game platter or the smörgåsbord (a true smorgasbord of pickled herring, smoked salmon, deviled eggs, cheese, fruit, and olives) are a must." - Justine Jones
"New Scenic Cafe, on Duluth’s north end up Highway 61, channels Scandinavian traditions in both its menu and design. When it’s chilly, you can catch shimmering lake views through the dining room windows — but when the weather allows, grab a seat around the fire pit in the the open breeze. Highlights on this menu include the “Nordic plate” of arctic shrimp, beet gravlax, and accoutrements; seared sea scallops with compressed cucumber; and lingonberry creme brulee." - Eater Staff
"New Scenic Cafe, on Duluth’s north end up Highway 61, channels Scandinavian traditions in both its menu and design. When the it’s chilly, you can still catch shimmering lake views through the dining room windows — but when the weather allows, grab a seat around the fire pit in the the open breeze. Highlights on this menu include the “Nordic plate” of artic shrimp, beet gravlax, and accoutrements; seared sea scallops with compressed cucumber; and lingonberry creme brulee." - Joy Summers