Young and Hungry

Scandinavian Food Up Next at Hogo

Rose's Luxury chef Aaron Silverman finished up his stint at Hogo over the weekend. Up next at the rum bar's  rotating kitchen? Bistro Vivant chef Ed Hardy, who's bringing a Scandinavian menu.

"Some Scandinavian food is funny. I mean, it's hilarious," Hardy says. "Try saying pickled herring and see if you don't smile. And try saying smorgasbord, and you're going to smile, too."

Hardy has some experience in the cuisine; he previously worked under Marcus Samuelsson at Aquavit in New York.

Yes, there will be Swedish meatballs. But Hardy's version with meatball foam, pureed potato, lingonberry, and pickled cucumber will be a far cry from the Ikea variety. "Significantly less horse meat, too," he says. (His meatballs are made with ground beef and pork with a little bit of pickled herring juice.)

Other dishes include a pickled herring sampler with three types of pickled herring and steamed Rappahannock oysters with lemon beurre blanc and smoked trout roe. Hardy will also serve a BLT with salmon bacon, which is cured and smoked with a bit of maple syrup.

Hardy started at Bistro Vivant only about a month ago. He says he had arranged to do the pop-up before he took the job, and the McLean, Va., restaurant has given him a few nights off to be at Hogo.

Hardy's Scandinavian fare will be available at Hogo tomorrow through March 30.

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