Rose’s Luxury chef Aaron Silverman finished up his stint at Hogo over the weekend. Up next at the rum bar’s  rotating kitchen? Bistro Vivant chef Ed Hardy, who’s bringing a Scandinavian menu.

“Some Scandinavian food is funny. I mean, it’s hilarious,” Hardy says. “Try saying pickled herring and see if you don’t smile. And try saying smorgasbord, and you’re going to smile, too.”

Hardy has some experience in the cuisine; he previously worked under Marcus Samuelsson at Aquavit in New York.

Yes, there will be Swedish meatballs. But Hardy’s version with meatball foam, pureed potato, lingonberry, and pickled cucumber will be a far cry from the Ikea variety. “Significantly less horse meat, too,” he says. (His meatballs are made with ground beef and pork with a little bit of pickled herring juice.)

Other dishes include a pickled herring sampler with three types of pickled herring and steamed Rappahannock oysters with lemon beurre blanc and smoked trout roe. Hardy will also serve a BLT with salmon bacon, which is cured and smoked with a bit of maple syrup.

Hardy started at Bistro Vivant only about a month ago. He says he had arranged to do the pop-up before he took the job, and the McLean, Va., restaurant has given him a few nights off to be at Hogo.

Hardy’s Scandinavian fare will be available at Hogo tomorrow through March 30.