What is Arctic After Dark?
Arctic After Dark is a two week culinary celebration across New York City inspired by the distinctive coastal environment of northern Norway - home to the cold, clear waters where Kvarøy Arctic salmon is raised.
During winter, the region is known for polar nights, vivid night skies, and the natural glow of the Northern Lights - elements that create a striking sense of atmosphere and seasonality.
You're invited to experience that spirit through chef-crafted dishes at some of NYC's most visionary restaurants. Each chef brings their own style and interpretation of Kvarøy Arctic salmon, resulting in a collection of unique, two-week-only menu features throughout Manhattan.
There is no single tasting menu or central event - it's a celebration of place, flavor, and creativity expressed differently at every restaurant.
The Experience
Participating Restaurants
Nine visionary chefs. Eight distinct interpretations. One extraordinary ingredient.
01
Aquavit – Bar Room
Two Michelin Stars,
2023 New York City Guide Michelin
Chef Emma Bengtsson
Kvarøy Arctic Salmon Burger - Black Garlic Brioche, Vinegar & Dill Chips, and Danish Remoulade
A perfectly seared Kvarøy Arctic salmon patty served on a soft black garlic brioche bun, topped with crisp vinegar and dill chips and finished with a house-made Danish remoulade. A refined take on a classic comfort dish, built around clean Nordic flavors and exceptional salmon.
Kvarøy Arctic salmon has an incredible buttery flavor and a clean, delicate texture that makes it a dream to work with. The quality is consistent and the purity of the fish really shines through — you don't need to overcomplicate it. When the ingredient is that good, your job as a chef is simply to respect it.
02
Atoboy
Chef Grace Kim
Kvarøy Arctic Salmon Confit: Cauliflower, White Kimchi, Orange
Salmon confit with cauliflower bacon puree that is balanced with sauteed cabbage, white kimchi, & scallion mixed with Korean mustard. There's charred orange segments for a bit of sweetness and yuzu kosho foam for a nice kick at the end.
Kvarøy Arctic Salmon is rich in flavor and has great mouth feel. It has creamy & nice fat content that pairs well with Korean cuisine.
03
Chalong
Chef Nate Limwong
Kang Kua Som ( แกงคั่วส้ม )
Baked Kvarøy Arctic Salmon is gently roasted and finished in a Southern Thai coconut curry that is spicy, bright, and naturally soured with tropical fruits. (Star fruit, Pineapple, Fennel). The result is a dish that feels both comforting and electric—rich yet refreshing, delicate yet deeply expressive of Southern Thai cuisine.
In collaboration with Chef Nate of Chalong NYC, this dish captures the bold, sun-bright spirit of Southern Thailand—where vibrant heat, lifted acidity, and coconut richness come together in perfect balance. At its center is pristine baked Kvarøy Arctic Salmon, chosen for its clean flavor and buttery texture, allowing the curry's vivid character to shine without overpowering the fish's natural elegance.
04
CHI
Chef Dr. Thomas Lo
Szechuan Spicy Crispy Norwegian Salmon
Golden crisp Norwegian salmon meets the slow burn of roasted chilies, scallion, and the electric tingle of Szechuan peppercorn.
Kvarøy Arctic salmon has an exceptional purity—buttery in texture, clean in flavor, and remarkably consistent. Knowing it comes from a family farm in the Arctic Circle, raised with deep respect for the ocean, makes it even more meaningful to cook with.
05
Flatiron Room
Chef Randle Pagaragan & Chef Jiho Kim
Poached Kvaroy Arctic Salmon, Chilli Ponzu, Seasonal Vegetables, Buerre Blanc Salmon Roe, Dill
The poach is intentionally delicate to preserve the salmon's buttery texture and clean flavor profile. Each component is designed to support not to overpower the fish, creating a composition that is precise, and balanced.
Kvaroy Arctic salmon has an incredibly clean, buttery flavor with a silky texture that melts on the palate. The quality is consistently exceptional. you can truly taste the care in how it's raised. It speaks for itself on the plate.
06
Lure Fishbar
Chef Preston Clark
Torched Kvarøy Arctic Salmon Carpaccio, Trout Roe, Serrano Chili, Sesame Ponzu, and Togarashi
The salmon is sliced thinly, dusted with togarashi, and lightly torched. Each slice is dressed with a paper-thin serrano chili and finished with sesame ponzu, trout roe, and cilantro.
Kvarøy Arctic Salmon has a subtle sweetness balanced by a rich, savory depth. The texture is silky smooth, almost creamy, but with structure. The result is beautiful, succulent, yet light flakes of salmon.
07
Oceans
Chef Andy Kitko
Norwegian Salmon, Brussels Sprouts, Trumpet Mushrooms, Butternut Squash
The fish is pan seared, crispy skin served with roasted brussels sprouts, king trumpet mushrooms and a light airy mousse of butternut squash. The fish is finished with olive oil and dusted with espelette paprika.
I love using this salmon for its pristine quality, pureness of flavor and delicate texture. It's a true expression of the clean, clear pristine water it comes from.
08
Saigon Social
Chef Helen Nguyen
Canh Chua Cá Hồi - Sweet & Sour Soup with Salmon
Tamarind base soup with tomato, pineapple, okra, taro stems, bean sprouts, rice paddy herb, Thai chili, scallion & salmon.
Have Questions?
FAQs
What is Arctic After Dark?
Arctic After Dark is a two-week culinary celebration across New York City inspired by the distinctive coastal environment of northern Norway - home to the cold, clear waters where Kvarøy Arctic salmon is raised.
During winter, the region is known for polar nights, vivid night skies, and the natural glow of the Northern Lights - elements that create a striking sense of atmosphere and seasonality.
You're invited to experience that spirit through chef-crafted dishes at some of NYC's most visionary restaurants. Each chef brings their own style and interpretation of Kvarøy Arctic salmon, resulting in a collection of unique, two-week-only menu features throughout Manhattan.
There is no single tasting menu or central event - it's a celebration of place, flavor, and creativity expressed differently at every restaurant.
Which restaurants are participating in Arctic After Dark? Why should I not miss Arctic After Dark?
Arctic After Dark brings together some of New York's most accomplished culinary talent - a collection of award-winning and Michelin-recognized chefs whose creativity, craft, and vision set the tone for exceptional dining in the city. And for diners who appreciate extraordinary salmon, this is a rare chance to experience one of the world's finest - Kvarøy Arctic - interpreted through the distinctive styles of these remarkable chefs.
At Aquavit – Bar Room, Chef Emma Bengtsson leads one of New York's most acclaimed Nordic kitchens with two MICHELIN Stars, making her the first Swedish woman and only the second woman in the U.S. to earn that distinction. She was also honored as the MICHELIN Guide New York 2023 Mentor Chef Award Winner, celebrated for her elegant, modern expression of Nordic cuisine.
At Atoboy, Chef Grace Kim contributes to a restaurant widely praised for its contemporary Korean vision; Atoboy holds MICHELIN Guide recognition, and its co-founder JP Park has been awarded a StarChefs Rising Star Award, reflecting the restaurant's strong creative pedigree and refined approach to Korea-inspired dining.
At Chalong, Chef Nate Limwong leads one of New York's rising stars in Southern Thai cuisine, with the restaurant earning MICHELIN Guide recognition soon after opening. Her cooking is celebrated for its bold regional flavors and meticulous technique.
At CHI, Chef Dr. Thomas Lo pairs classical French training with a scientific understanding of flavor. His restaurant Spy C Cuisine has earned critical acclaim, including a MICHELIN Bib Gourmand (2020), while his television résumé includes a win on Food Network's Kitchen Crash.
At Flatiron Room, Chefs Randle Pagaragan and Jiho Kim bring exceptional depth to the kitchen. Chef Jiho Kim draws on his background as Executive Pastry Chef of The Modern, a two-MICHELIN-star institution, and as the founder of Joomak Banjum, which earned a MICHELIN Star in its first year. Chef Randle Pagaragan's path includes time at some of the most respected restaurants in the world — staging at The French Laundry and cooking in acclaimed European kitchens like Jordnær in Copenhagen, Ocean in Portugal, and Julemont in the Netherlands. Originally from the Philippines, Randle started his career in the dish pit of a local hotel in Oahu, a behind-the-scenes entry that sparked a passion leading to culinary school and eventually to Restaurant Senia in Honolulu, where he trained under Chefs Chris Kajioka and Anthony Rush, working his way up to senior sous chef. Their cuisine blends New American innovation with Korean technique and pastry-driven artistry.
At Oceans, Chef Andy Kitko brings a career shaped in elite Michelin-starred kitchens such as Café Boulud, Aqua, and Restaurant Gary Danko, crafting a globally influenced seafood style rooted in precision and seasonal finesse.
At Lure Fishbar, Chef Preston Clark showcases his expertise in seafood, bringing innovative techniques and bold flavors to one of New York's celebrated seafood destinations.
At Saigon Social, Chef Helen Nguyen offers a contemporary take on Vietnamese cuisine, blending traditional techniques with modern creativity to create vibrant, memorable dishes.
How do I reserve for Arctic After Dark?
Book directly through each restaurant. Reservations recommended; walk-ins vary by location.
What kind of menu should I expect at Arctic After Dark?
Each restaurant offers its own à la carte dishes or specials featuring Kvarøy Arctic salmon. Check with your chosen restaurant for details.
What makes Kvarøy Arctic salmon special?
Kvarøy Arctic salmon is known for its rich, buttery flavor, elevated omega-3, and exceptional texture - qualities shaped by the cold, clear coastal waters of northern Norway where it's raised. Recognized with leading global certifications, including ASC (Aquaculture Stewardship Council), BAP (Best Aquaculture Practices), and GlobalG.A.P. (Good Agricultural Practices), the salmon reflects a commitment to responsible aquaculture and thoughtful environmental care rooted in its Norwegian island origins.
It has also been highlighted in Whole Foods Market's annual Trends Predictions Report for its innovation and leadership within the seafood category. Chefs value Kvarøy Arctic salmon for its purity, versatility, and consistently standout performance on the plate, making it a natural fit for elevated culinary experiences.
Are dietary needs accommodated?
Varies by restaurant -- please check directly.
Is there a dress code?
Policies differ; confirm with your selected restaurant.
Can I take photos or film?
Photo policies vary; please ask the restaurant.
Will menus differ across Arctic After Dark restaurants?
Yes - each chef interprets the salmon in their own style.