(Photo courtesy of Tørst)

(Photo courtesy of Tørst)

When Tørst opened along Manhattan Avenue back in 2013, as the official bar but not exactly brew pub of Evil Twin brewery, the brewmaster Jeppe Jarnit-Bjergsø attracted a lot of attention for upping his beer game even more. Known for its extensive and ever-rotating selection of beers, some rarely seen in the States, and many made by the kind of high-end microbrews that Jeppe was experienced in making himself, Tørst topped itself shortly after with the addition of an in-house restaurant.

At first glance Luksus– an extension of the bar’s overly-lit, Nordic minimalist setting– inspired a lot of gaggy, knee-jerk, and not so glowing reactions. But like frowny Nordic people themselves and, say, Ikea furniture, the restaurant grew on critics and customers, who seemed to get used to the stiff, hardened outer layer. That is, until chef Daniel Burns peaced out and Luksus abruptly closed, Michelin star and all. But, as of this week, Tørst is back in the restaurant biz, and a new chef seems to have taken notice of the initial criticism.

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