The Danish open-faced sandwich has entered a new golden age. Exhibit A: the jewel-like creations at Aamanns, particularly the artful assemblage of cured silver eel, a poached quail egg, and a flourish of asparagus (marinated in a tangy-sweet grapefruit vinaigrette) on Aamanns’ own dark bread. The café has Arne Jacobsen chairs and sells house-made aquavits and biodynamic foodstuffs, but regulars usually tote their smørrebrød—plus a bottle of organic Herslev Pils—to the nearby park.
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