Q: Were you surprised by its immediate success?
A: The cafe was first designed for 35 or 40 people. We’ve already doubled the table seating and intruded into an area that was originally intended as a casual lounge for visitors, so in that sense we under-projected the popularity of the cafe.
You saw what we had before. Our small coffee shop in the basement of the Turnblad mansion was delightful. It was primarily volunteer-driven and lovingly presented. This is different, with a whole different set of challenges and opportunities. We could not have served 300 diners a day the way we were doing it before.
This is a new experience for us, and we really have to do a lot of careful business planning to make sure that it’s successful and that it becomes a more robust revenue stream for us. We’re also blending two different cultures that we’ve never blended before: the museum program side, and the cafe side. A considerable amount of conversation takes place in helping to train and educate the cafe staff about what is happening in the museum, and by the same token, the [museum] staff knows what we serve in the cafe and why we serve it, and how the café reflects upon the ASI experience.
Q: How did you find chef Michael Fitzgerald?
A: That was the bailiwick of my colleague Chad [Snelson], head of business enterprises and former owner of Gigi’s Cafe. He just asked around, and asked around, and asked around, and that path finally led him to Michael.
We didn’t have a formula that we were borrowing from another place. We wanted to create our own unique brand and experience. We may have had an idea of where we wanted to begin, and that was defined by our past experiences in a small and traditional setting. Then, after working with Michael and Chad, we began to see the possibilities and it began to take shape in a way that was probably different from what we had envisioned when we were starting out.
Q: It’s impressive that you manage to keep prices under $10. What’s on the menu?
A: I really love the idea that we reflect Nordic cuisine but do so while remaining true to local ingredients, which of course follows in the tradition of what is happening across the Atlantic.
Also, modern Nordic cuisine doesn’t mean that you have to have lingonberries in everything. It’s really the way you approach the blending of ingredients, and it’s about certain traditions of curing, smoking and pickling that are common and authentic, both to Scandinavia and to here.
We’re still serving meatballs, but if they go away — the way they did at the Bachelor Farmer — I’m sure we’ll have questions. But that will be OK. Not every restaurant in Sweden serves meatballs. But today I had a delightful smoked sturgeon-pickled-beets salad, and a smoked mushroom broth with garlic confit and poached egg.
Most Swedes and foreign visitors are astonished by portion sizes in America. It’s a baffling thing, so we’re trying to do the right thing. We want to be accessible and affordable, and that’s finding the right balance between staffing, ingredients and portion size. Besides, doggie bags are not common in Scandinavia.
Q: Where does the Fika name come from?
A: We have a number of native Swedes on our staff, and as we’ve always talked among ourselves, we’d say, “Let’s have fika at three.” That’s what you’d say in Sweden. It’s both a noun and a verb. It’s a fun title, and it also expresses the rationale of what the place is all about, which is gathering around food and drink among friends and family.