Smør

"Though the team recently expanded with a larger restaurant in Clinton Hill, their East Village spot is as good as ever at breakfast. The cafe serves plenty of egg sandwiches, as well as Danish-style crepe pancakes with berries and lemon zest, as well as standout banana bread." - Eater Staff

"As long as you don’t have your heart set on a full-service East Village brunch experience, you should try some of the $9 toasts at Smor. This all-day cafe makes a bunch of different open-faced sandwiches with smoked fish and really good rye bread. Channel your inner (or outer) Danish influencer and you’ll have found your new home." - hannah albertine

"Sourdough and rye bread, pastries, coffee, and a general store stocked with pickled herring and smoked salmon are all on deck at Smør’s new bakery, EV Grieve reports. The shop is opening this summer on the same block as the three-year-old restaurant." - Erika Adams

"The idea of a potato sandwich is not such a weird one — witness the humble potato and egg hero of the Italian-American sandwich canon. At East Village Nordic sandwich shop Smor, three round creamers are boiled and plopped onto a slice of very dense rye, then tarragon mayo judiciously applied. Finally, the rye bread reappears as crunchy shards on the top, making a spectacular sandwich, if only the spuds can be kept from falling off and rolling across the table onto the floor." - Robert Sietsema

"It’s been three months since Sebastian Perez and Sebastian Bangsgaard opened Smør, a very small and sunny Scandinavian sandwich shop on East 12th Street in the East Village. The furnishings are very Danish modern, comfortable and spare and hard-edged, and the menu concentrates on smørrebrod, those open-face assemblages the foundation of which is a slice of rich, crumbly rye. It almost doesn’t seem like bread. Naturally, some feature smoked and pickled fish, of which herring is queen. The chicken salad with bacon is a classic, heaped high enough ($8) with mayo-laced poultry, and stacked with enough bacon accented with shredded beets and a frond or two of purslane, that it’s more of a small lunch than the kind of canape passed around at parties. Like all the smørrebrod here, much attention is paid to artistic presentations. Figuring out how to eat them is half the fun. The menu also offers buckwheat noodles, yogurt and granola, pancakes, and — this being the East Village — both avocado toast and a kale bowl." - Robert Sietsema