Growing up on a lakeside farm in Finland, Executive Chef Ari Nieminen gained his love for cooking from his aunt, a professional chef in Finland who was taught in the classic tradition by Russian chefs in the early 1900s. It's no surprise, then, that Chef Nieminen, a graduate of the prestigious Culinary Institute of America, has spent part of his career working at Manhattan's Russian-inspired FireBird Restaurant. That is, after he began his career working under such culinary greats as Charlie Palmer and David Burke at New York's River Cafe. Quickly garnering attention, he became head chef at the Four Seasons Hotel in New York City, a five-star, five-diamond resort. He's also graced the kitchens of Cafe des Artistes and Water's Edge. Now he's with Smorgas Chef, and the clientele couldn't be happier. Smorgas Chef serves lunch, brunch and dinner in the classic Scandinavian tradition. Additionally, it offers a suitable wine list by the glass as well as a cocktail menu. Aquavit anyone? If you're not so inclined, Smorgas Chef also has a tea menu featuring 16 different teas from India, Spain, Thailand, Canada and South Africa.

Appetizers: Swedish Meatball Appetizer (lingonberries, chive mashed potatoes, $8); Smorgås Seafood Chowder (mussels, cod, salmon, coldwater shrimp, $8 / $14); Herring Sampler (four varieties of herring, lefse potato wrap, potato salad, $9 / $13); Gravlaks & Potato Croquettes (horseradish creme fraiche, $10); Lump Crab Cake (piquillo pepper sauce, frisee salad, $12); Warm Goat Cheese & Beet Salad (mache, frisee, spiced walnuts, caraway vinaigrette $11); Composed Salad of Mixed Baby Greens (white balsamic vinaigrette, $7); Nordic Shrimp Brulee (spicy aioli, scallions, $12); Coldwater Shrimp Salad (baby greens, avocado, pan-roasted potato, dill dressing, $14); Nordic Caesar Salad (crisp romaine lettuce, croutons, parmesan cheese, $9; with grilled chicken breast, $13).

Sides ($5 each): House Fries; Sauteed Spinach; Cucumber Salad; Smorgas Potato Salad; Janssons Potato Gratin; Chive Mashed Potato; Sauteed Green Beans.