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New York, USA

Young chef brings New Nordic to Brooklyn

In a nutshell: Located at the back of Danish craft beer hall Tørst in Brooklyn, Luksus draws inspiration from the New Nordic movement with a tasting menu that is big on foraged ingredients.

Typical dishes: The 15-course menu could kick-off with smoked bluefish broth and mackerel with Jerusalem artichokes and watercress, followed by lamb marinated in soy and vinegar and artfully presented cuts of goat (leg and belly) with salted plums and smoked rutabaga.

A little on the chef: Originally from Canada, the bearded Burns previously headed up research and development at Momofuku and ran the pastry section at Noma in Copenhagen for three years. The Fat Duck and St John also feature on his CV.

To drink: Luksus is co-owned by Danish 'gypsy' brewer Jeppe Jarnit-Bjergsø (who brews in other peoples' premises under the Evil Twin brand) so wine and cocktails are off the menu. Instead, diners are served a flight of cutting-edge craft beers from around the world

What's in a name: Luksus is Danish for “luxury”, although the simple wooden dining room is more cosy cabin than chic dining destination.

Did you know? Burns once wanted to be a mathematics professor.

Images: Signe Birck

On the pass

  • Daniel Burns

Style of food

  • New Nordic meets modern American

Standout dish

  • Goat leg and belly with salted plums and smoked rutabaga