DISH OF THE WEEK: Mushroom and Parsley Porridge at GRAIN BAR AT GREAT NORTHERN FOOD HALL

Every week, I document another dish that impressed and satiated me during my food adventures around New York City

Despite all the complaining about price, I must really like Great Northern Food Hall. I find myself here once or twice a week. Granted one of the tours I lead begins at Grand Central Station and I often need to find a quick lunch before it begins. But I drift here before most of the other food courts in the area.

Also, this is the second dish of the week I have discovered from the Danish food hall. My go-to is usually the open-faced Smørrebrød sandwiches. However, I recently discovered something much heartier from one of the other kiosks. And I can’t get enough.

Perhaps my obsession with the Grain Bar will subside once the weather gets warmer. The savory porridges, based on the Dutch øllebrød, are hearty and flavorful and stick to your ribs. They’re a perfect dish for winter days.

While the beef brisket and root vegetables are maybe slightly more filling, I couldn’t get over the bright earthy flavors of the vegetarian Mushroom and Parsley Porridge.

A complex mushroom stock and a creamy sharp Danish cheese thicken the heirloom grains. Its seasoned with a healthy dose of pepper giving it some strength while a garnish of pickled mushrooms have a surprising burst of texture and acidity. Crunchy rye crisps are the final touch.

The dish is really as composed and thought-out as anything you’d expect from chef Claus Meyer’s high-end restaurant Agern next door. But it’s in a fast food setting. No wonder the prices are higher than the food court downstairs. And no wonder I keep coming back here. Price: $10