Chef Adam Aamann-Christensen, a celebrity in Denmark, is involved with an outpost on Laight Street, in that One York/Tribeca Cinemas wedge of Tribeca that many folks ignore. The location may not particularly matter, however, because every Danish person in New York is going to make the 50-seat restaurant a second home. Between all the Danes, the food, the decor—Danish furniture and tableware—and the northern light, you’ll like you’re on a quickie to Europe. That feeling should only intensify as Aamanns-Copenhagen grows into its plans to become a Danish cultural center, with talks and so on. The menu is mostly smørrebrød, complex open-faced sandwiches. Atop the rye dense bread is a smear of something creamy (butter or mayonnaise), something substantial (meat, usually), something crispy (fried potato slices, perhaps), something piquant (maybe pickled green tomato cubes), and a dusting of herbs. The smørrebrød are small, but nicely priced ($7-$10), and filling, thanks to the bread. Aamanns makes its own aquavit in house: Flavors might include dill, lemon, roasted pumpkin, or toasted rye bread. The restaurant makes for a lovely place to have a light breakfast—it’s open seven days a week, from 6:30 a.m. on weekdays—and a refrigerated case by the door stands ready to be stocked with prepared foods and products to take home. Note: The name is pronounced oh-mens, and the “a” in Copenhagen is long, like in “hay.” I’ll add it to the Try-Beck-Uh Pronunciation Guide. As for smørrebrød, good luck.