In an old, run-down pencil factory on Sturlasgade by Islands Brygge, Copenhagen, you’ll find one of the city’s most exciting restaurants created by Chef Patron Nick Curtin and his talented team. Alouette is a mix of New York, Copenhagen, Tokyo, and maybe some Milan. What’s on the plate is more precise: elevated flavors, clearly acknowledged and defined. The produce is local and carefully chosen in intimate dialogue with the producers: everything from vegetables to fish, poultry, and meat. The staff is in-sync, well-informed, and entirely in line with Nick Curtin’s values and aspirations for Alouette.