Those commuting through Grand Central Terminal have even more tasty food and beverage options now that the new food hall curated by Claus Meyer—godfather of the New Nordic Cuisine movement and co-owner of internationally acclaimed Noma in Copenhagen—has officially begun serving smørrebrød and pastry in Vanderbilt Hall. Though it's been in a kind of soft open mode over the past week, the market's officially debuting today, offering five unique "pavilions" for different food and beverage options, plus a bar for beer, wine and spirits.

Breads and pastries will be made on-site and used for sandwiches including the smørrebrød, which are traditional open-faced Rugbrød (rye bread) sandwiches topped with things like smoked fish or shrimp and hard-boiled egg. The pastry program, which Meyer had been finessing in Williamsburg, includes items like Chocolate and Vanilla Wienerbrød, Tebirkes (Poppy Seed Danish), and Kanelsnurre (Cinnamon Swirl).

This opening completes a trifecta of new food offerings from Meyers, who opened his fine dining restaurant Agern and a fancy hot dog stand in the Terminal earlier this year.