The restaurant employs the tactic often associated with fancier restaurants of starting with an amuse bouche and ending with a small end-of-the-meal sweet bite. But in a very European manner, there is no complimentary bread to start; you can pay $6 for it if you covet your carbs. Several different servers took their turns stopping at our table, confusing themselves in the process over what had or hadn't already been taken care of.
Pack Mule: Strawberry Peppercorn Akvavit (this had a strong peppery punch), ginger, Pimms, lemon & Campari
Hete bliksem "Hot Lightning": A cast-iron skillet side of crisp fingerlings, bacon, apple and stroop syrup was the one thing I didn't have any criticisms of. The chunky pieces of bacon covered in the syrup were slightly sweet and combined with potatoes made this taste like breakfast food.
The final bites were cherry jellies. Jellies are my least favorite of the petit four varieties and these were quite sour.
While I didn't think Vandaag outstanding, the space was comfortable and there was a good variety of ingredients on the menu that make it more unique than many others. As well, there are other things on the menu that I would return to try, especially the roast hen for two. Those things combined are enough that I'll probably give it another chance.