Next month, Adam Aamann will open a branch of his successful smørrebrød (open sandwich) cafe at 13 Laight Street in NYC’s Tribeca. I ate at the Copenhagen branch last week and Mr. Aamann was there being interviewed by a reporter from the Boston Globe and I may have eavesdropped a little. He seemed quite excited about his new venture. It’s pretty exciting stuff for sandwich lovers in NYC, who can now enjoy the Danish version of the sandwich, which has half the carbs of the American medium. What I can’t understand is how buttered bread open faced sandwiches, in all their glory, hadn’t yet been adopted by my great homeland. Better late than never I suppose.