Reykjavík Grapevine - 10.02.2006, Qupperneq 30

Highlights of Quiznos include the dried
oregano sprinkled on the pre-toasted sub, the
variety of spicy peppers available at a self-
service bar, hearty looking soups, and a wide
selection of herbal teas. The sub sandwich
options are fairly creative: choices include the
Black Angus (635 ISK small / 949 ISK large),
chicken carbonara (635/949) and honey bour-
bon chicken (599/925). Landlocked folk must
have created the menu; there is only one fish
option – plain old tuna.
My 11-year-old companion on the visit
approved of the toasted version of her favourite
sub, the variety of sauces, and even the com-
fortable seating, although for kids the name
Quiznos still doesn’t seem to have quite the
same draw as a certain other sub chain in the
region. Nevertheless, I’m sure Dominic would
have approved of how his creation has been
adapted for the 21st century. As for you, dear
reader, don’t say you never learn anything use-
ful from restaurant reviews.
Legend has it that the first submarine sand-
wich was the creation of Dominic Conti, an
Italian immigrant to the US, who brought his
favourite sandwich recipe with him all the way
to New York. The traditional sub is created
from a 12-inch loaf of bread split lengthwise
and stuffed with ham, other meats, cheese,
vegetables, and herbs. Old Dominic ensured
permanent fame for his creation when he
came up with its name, bestowed in honour
of a salvaged submarine hull he once saw on
display, which looked suspiciously like the new
sandwich. During the Second World War,
subs were served by the thousands to soldiers
from a submarine base in Groton, Connecti-
cut. A star was born.
Fast forward to Iceland, where the sub
is one of the nation’s most popular fast food
items.
Quiznos, a strong number two in the
submarine stakes in the US, is the latest ar-
rival to our shores in the North Atlantic. Its
main difference from the competition is in
the preparation. The process centres around a
toaster conveyor belt which transforms boring
bread and dull fillings into a culinary master-
piece. That’s perhaps a slight exaggeration, but
it is a pretty nifty machine.
Restaurants in Reykjavík
3 Frakkar Baldursgata 14 Phone: 552 3939
Hornið Hafnarstræti 15 Phone: 551 3340
Jómfrúin Lækjargata 4 Phone: 551 0100
Maru, Aðalstræti 12 Phone: 511 4440
Pasta Basta, Klapparstígur 38 Phone: 511 2238
Tapas, Vesturgata 3B, Phone: 551 2344
Tveir Fiskar, Geirsgata 9 Phone: 511 3474
Cafe Victor Hafnarstræti 1-3, Phone: 561 9555
DINING,
EATING
GRUBBING
R
estaurants
Eliza Reid on Reykjavík Dining
Under ISK 1000
Between ISK 1000
and ISK 2500
Between ISK 2500
and ISK 4000$ $ $ $ $ $ $ $ $ $ Over ISK 4000
&
Quiznos
Lækjargata 8,
Tel. 577 5774
Open daily and into the wee hours on weekends
www.quiznos.is
$
Vox
Nordica Hotel, Suðurlandsbraut 2,
Tel. 444 5050
Open for dinner Tues – Sat. Bistro open daily;
brunch on Sundays.
www.voxrestaurant.com
$ $
voX The Reykjavík Grapevine óskar
eftir sölumanni auglýsinga!
Æskilegur aldur; 22-35 ár.
Umsókn og ferilskrá sendist á
jontrausti@grapevine.is
Ef þú vilt vita enn meira,
hringdu þá í s: 869-7796
QuiZnos
$ $
Quiche was the big culinary trend of the 1980s,
and it was hard not to find sun-dried tomatoes
or an Asian-fusion creation on a menu in the
1990s. Now, it seems, foam is where it’s at. It’s
the f-word of Reykjavík haute cuisine.
It’s unclear exactly where or why this crea-
tion has emerged in the city, but I’ve eaten at
several restaurants where froth is a favoured
feature. Vox is leading the pack in the field
of creative foam. We savoured it in the soup
pre-starter, the mustard foam with gravadlax,
a suspiciously frothy Jerusalem artichoke mash
with the main dish, and in the strawberry sauce
of the dessert.
This shouldn’t come as a surprise. After
all, Vox is famous for its modern creations.
The foam, although perhaps overused, is just
one example. The seasonal menu makes good
use of both local Icelandic ingredients (such as
Akureyri blue cheese, kvöldsól fruit wine, and
the ‘witch craft’ tea which formed the core of
an outstanding ice cream) and imported items
(Jerusalem artichokes and cherries).
Prices are some of the highest in town, but
you’re paying for some of the best food. The
Seasonal, a five-course gourmet extravaganza,
costs 6,900 ISK or 11,800 ISK with wines to
match each course. The Icelandic Fisheries
Jurisdiction, a four-course special, is 5,900 and
10,000 with wine. Choosing the option with
wines is highly recommended. The restaurant
sommelier’s choice of a rich golden Sicilian
chardonnay was a perfect counterpoint to the
delicate turbot fillet and earthy artichokes.
Aside from the food, Vox scores highly
in the other prerequisites for a memorable
evening. The service is among the best in the
city. Great care is taken from the presenta-
tion of the cutlery, to the pouring of the wine,
to the explanation of each dish. Servings are
the perfect size, and the wait between courses
keeps just the right pace. Surroundings are
plush, if on the corporate side. Chocolate
brown curtains blend well with the creamy
linens and there is a long modern fireplace for
atmospheric warmth.
Residents of 101 may bemoan the fact that
they need to take a taxi home from relatively
distant Vox. It’s worth it. While you’re having
post-meal chocolates and coffee in the bar and
listening to the live jazz music, you’ll feel it’s a
special, if slightly frothy, experience. $ $
www.grapevine.is
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sushi
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