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Home > Restaurants > Skal

Skal

37 Canal St., New York, NY 10002 40.71476 -73.990943
at Ludlow St.  See Map | Subway Directions Hopstop Popup
212-777-7518 Send to Phone

  • Cuisine: Scandinavian, Seafood
  • Price Range: $$$

    Key to Prices and ratings

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  • Critics' Rating: *

    Key to Prices and ratings

    Upscale
    • Almost Perfect
    • Exceptional
    • Generally Excellent
    • Very Good
    • Good
    Cheap Eats
    • Best in Category
    • Excellent
    • Delicious
    • Very Good
    • Noteworthy
    • Very Expensive
    • Expensive
    • Moderate
    • Cheap
  • Reader Rating: Write a Review
Photo by Liz Clayman

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Official Website

skalnyc.com

Hours

Mon–Fri, 5:30pm–midnight; Sat–Sun, noon–3:30pm and 5:30pm–midnight; Bar: Mon–Wed, 5:30pm–3am; Thu–Fri, 5:30pm–4am; Sat, noon–4am, Sun: noon–3am

Nearby Subway Stops

F at East Broadway

Prices

$17–52

Payment Methods

American Express, Diners Club, Discover, MasterCard, Visa

Special Features

  • Bar Scene
  • Dine at the Bar
  • Outdoor Dining

Alcohol

  • Full Bar

Reservations

Accepted/Not Necessary

Profile

Given the insatiable appetite in the food world for all things Nordic, I suppose it was only a matter of time before an Icelandic restaurant popped up in the city. Never mind that Icelanders are mostly famous in the popular culinary imagination for ingesting vast quantities of rye bread and smoked fish with their local Reyka vodka, along with an occasional taste of that notorious local specialty called hákarl, otherwise known as fermented shark. I’m happy to report that there is no hákarl currently being served at Skál, a genial Icelandic-themed establishment, which opened not long ago, near the Boe Fook funeral home, way down on Canal Street. There’s an interesting version of pickled smelt on the menu, however, and if you’re feeling adventurous, you can order a mess of hay-smoked duck wings, dressed with ribbons of red seaweed lightly pickled in a rice-vinegar brine. The beamy wood walls at Skál (“cheers” in Icelandic) are painted white and affixed, here and there, with antique china plates, like in a ye olde Nordic farmhouse. I wasn’t mad about the seaweed-covered duck wings, but the smelt had a sweet, palate-cleansing freshness that matched this clean, rusticated décor. So did the plump Cape Cod oysters, which, according to our merry, non-Icelandic waitperson, were dressed with spoonfuls of cucumber juice. Much of the other food (good grass-fed hanger with fingerling potatoes, underspiced spiced boudin with turnips, a greasy chunk of pike dressed with pickled plums, a delicious gourmet version of the Icelandic yogurt skyr) had a messy, tossed-together quality to it, which you may or may not object to, depending on how many of the tasty house cocktails (try the Gurka, made with Nolet’s gin and more cucumber juice) you imbibe.

Ideal Meal

Oysters; smelt; hanger steak with fingerling potatoes; skyr with candied beetroot.

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