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AG Bar - Stockholm Food Stories
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And the bar in itself is a great spot for an after work with friends or colleagues, but it is actually also one of the best hidden tapas spots in town.
AG might first and foremost be known as one of the best steak houses in town, and you can read more about the main restaurant here, but the bar also provides a great spot for some classic tapas dishes in a casual and buzzing setting.
This is very much a tapas bar; you can have your tapas standing at the bar or one of the marble tables that reminisces of a bar counter.
Chef Johan Jureskog loves Spain, and it shines through in the tapas bar.
But ultimately, he has been able to create a tapas bar that first and foremost is a great bar, but where you can enjoy great tapas – which actually makes it one of the best spots for an after work that turns into a dinner and then… For the full story on AG the restaurant, check it out here.
Vinous Table: Restaurang AG, Stockholm, Sweden (Feb 2016 ...
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Wine rests next to meat at AG The building that houses the restaurant is a former silver factory, hence the name (AG is the elemental symbol for silver), and the floor occupied by the restaurant has been smartly redecorated to emphasize its industrial past.
Giant cuts of beef and other animal segments hang behind glass doors next to the wine cellar, while the giant, vaguely terrifying “meat tree” sculpture between the bar area and the dining room is the only romantic flourish in an otherwise thoroughly modern setting.
When used to season food, it is designed to complement the red wines of Tuscany, specially Chianti.
There were no light cuts here- each piece contained a good amount of flavorful fat, which melted in the mouth and cried out for red wine.
My dinners at AG did much more than simply satisfy my body and soul for two blissful nights, they directly exposed me to the young, dynamic, innovative face of one of Europe’s most fascinating capitals.
Europe's Steaks Get a Makeover Travelers Can Savor - WSJ
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The superbly juicy, gently chewy and intriguingly herbaceous and mineral-rich Limousin faux-filet (sirloin) that he first served me almost two years ago became my benchmark when I decided to do a leisurely steak crawl of Europe to find out if its meat could now rival Japan’s Wagyu, Argentina’s bife de lomo and the prime cowboy rib steak I crave at chef Michael Lomonaco’s Porter House restaurant in New York City.
The Best Places to Stick a Fork in It We’ve scoured the Continent to find the steaks worth crossing an ocean to enjoy Since it opened two years ago, the lunch-only table d’hôtes in Mr. Desnoyer’s butcher shop has become the Parisian favorite for connoisseur carnivores (28 rue du Docteur Blanche, hugodesnoyer.com).
Simpson’s on the Strand, a favorite for for more than 30 years, soldiers on respectably enough, but Hawksmoor Spitalfields is London’s best steak house for the simple reason that its beef comes from the herds of Longhorn, Shorthorn and Galloway cattle that farmer Tim Wilson raises on a diet of pasturage and hay in North Yorkshire.
There, at Guido da Costigliole, a restaurant in a countryside luxury resort, I discovered the pleasures of Vicciola beef, an indigenous breed raised on grass and local hazelnuts.
When Mr. Gordon arrived tableside to carve my juicy sirloin of Galician Blond, he advised me to eat a morsel of the ivory fat that edged the steak with each bite of meat to amplify its flavor.
Restaurang AG – Restaurant, Bar – Kungsholmen, Stockholm ...
food
Show original » AG plays in its own division.
Certain costs, but these are value for money, and then it is no problem.
Suitable for many situations, romantic dinner, a group of friends, business dinner, international guests, no problem.
Certain costs, but these are value for money, and then it is no problem.
Suitable for many situations, romantic dinner, a group of friends, business dinner, international guests... Show full »