Roberth Sundell's take on Scandinavian food is neither the homey split-pea-soup variety nor the forager-scientist cuisine currently trending high. The Swedish chef cooks colorful, wide-ranging dishes like herring cured three ways (saffron-tomato, cilantro-lime, and smoked soy) and caraway-smoked salmon with lemon aioli. Yes, he serves meatballs, too. See our previous coverage.