750,000 people pass through Grand Central Station each day. They are about to get a wonderful new diversion as they stroll through the celestial topped train station: The Great Northern Food Hall.

Launched by Claus Meyer of Noma fame, The Great Northern Food Hall will be offering an array of foods based on ingredients that change with the seasons. From baked goods to smørrebrød - the Danish version of an open-faced sandwich - the menu promises to be eclectic, delicious and always changing.

Growing up in Denmark, Meyer remarked in a 2012 Ted Talk that his family’s philosophy around eating was that, “Food should be cheap and should be prepared and eaten in less than 30 minutes.”

Looking to transform the culinary landscape, Meyer first launched Noma in Copenhagen with the intent to “...redefine luxury, we wanted to emphasize seasonality, we wanted to restart the missing link between cooking and nature, we wanted wonderful food to be compatible with healthiness,” Meyer said.

Meyer’s aspirations are even greater in New York City. He has secured a 10 year lease for Vanderbilt Hall and surrounding areas in Grand Central Station from the Metropolitan Transportation Authority for 16,000 square feet. He beat out 14 other groups who applied for the space.

He is building out The Great Northern Food Hall without touching the existing structure, so none of the gorgeous marble will be affected in any way. In the first year rent will be $1.8 million a year, or $112.50 a square foot. The rent will increase to to $2.8 million by the 10th year, or $175.00 a square foot, and the MTA will receive a percentage of gross sales throughout that time period.

The space will be divided up into five pavilions along with a bar. There will be a separate restaurant that will seat 85 called Agern whose chef will be Icelandic star Gunnar Gíslason.

The five pavilions will have a rotating menu based on seasonally available foods from in and around New York State. The Grain Bar station will have sweet and savory porridge options. Over at Almanak, there will be salads, house-pressed juices, and other veggie delights.

Meyer's Bageri  will have bread made in-house along with pastry options. Open Rye will have smørrebrød, that wonderful open-faced sandwich served on rye bread and a traditional Danish treat.

Coffee roasted in Brownsville will be served at the Brownsville Roasters in The Great Northern Food Hall. Meyer is also working on opening a culinary school and restaurant in Brownsville.

Meyer’s sees the Nordic food movement not as a crusade against other international foods, but rather, “If it is a threat against anything, it is the international junk and fast food industry dominated by massive corporations that ruin our health, undermine our independence and potentially damage the planet.”

Meyer recalled important life advice he received from a mentor when he was young: “Happiness, my son, is about knowing what you want to do in life and having the guts to follow your heart.” Indeed, Meyer’s is showing that he has plenty of drive to go after his dreams, and he’s even ensuring that all those who work at The Great Northern Food Hall will have easier access to theirs: he is planning on offering benefits like paid leave and life insurance to all.