The dish was originally intended as casual pub fare, and the proper accompaniments are still Danish beer or chilled aquavit. Ida Davidsen, the grand dame of Copenhagen's smørrebrød scene, and 4th generation Copenhagen smørrebrød restauranter, told the New York Times that "'For us...smorrebrod can provide a vehicle for leftovers, the way pasta sometimes does for the Italians and crepes sometimes do for the French. You look in the refrigerator, and there's a cooked pork chop. You slice it up, sauté some onions, boil an apple with sugar and lemon, slice that, and put everything together with bread, butter and a bit of leftover gravy. A delicious lunch.''