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Looking for your next go-to dining spot? Here are two restaurants to keep on your radar

Tickling your taste buds with dishes on offer at new openings in Stockholm and New York.

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Adam Albin
Stockholm

Chefs Adam Dahlberg and Albin Wessman have cooked together for more than two decades. In April they re-emerged as Adam Albin in Norrmalm, the historic heart of Stockholm, overlooking the Royal Palace, Royal Swedish Opera and Swedish Parliament.

The three-level space, which was designed by Swedish studio Halleroed, effuses warmth courtesy of dark walnut panelling and a black-and-cream checkerboard trim in the lounge.There, a vinyl player and drinks trolley strike a smart note, alongside softly arched windows, white tablecloths and a built-in wine display. Contemporary Swedish art, selected by gallerist Magnus Karlsson, hangs throughout.

Among the kitchen’s creations are bread-crusted langoustine with parsley butter and artichoke, mussel rice with grilled pikeperch and whey sauce, squid and morel stuffed with ramsons.
adamalbin.se

  • Four people stand and sit around a white-draped circular table in a modern restaurant with geometric pendant lights and striped archways.
  • Modern restaurant interior with red curved banquette seating, round white table, and pink artwork on pale green wall
  • Fine dining restaurant interior with round tables, wooden chairs, pendant chandelier, and glass display cabinetry.
  • Modern bathroom with warm wood paneling, marble sink countertop, oval skylight, and white flowers in a vase.
  • A luxurious wine cellar with wooden cabinetry, glass displays, a central tasting table with wine bottles, and decorative sculptural elements.
(Image: Henrik Lundell/Courtesy of Adam Albin)
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Odo East Village
New York

According to Japanese chef Hiroki Odo, New York’s dining scene is increasingly moving away from long tasting menus in favour of a more casual set-up. His answer to this shift is Odo East Village, a space designed by Shinichiro Ogata that reinterprets the traditions of kaiseki – Japan’s most formal dining style – through the warmth and conviviality of an izakaya snack bar.

Odo East Village retains a multi-course structure but presents its dishes as shareable plates based around the binchotan grill. In the intimate 24-seat dining room, guests create their own kaiseki menu, moving between bluefin tuna, Hokkaido uni-topped tofu and braised wagyu tongue. In the spirit of playing with traditional Japanese dining concepts, soy sauce, panko and miso are not on the menu.
odoeastvillage.nyc

  • Chef in white chef's coat carefully plating a dish with a brush
  • A delicate fish fillet topped with julienned vegetables and microgreens on a blue and white patterned plate with amber-colored sauce.
(Image: Courtesy of Odo East Village)
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