Austrian executive chefs Eduard (aka 'Edi') Frauneder and Wolfgang 'the Wolf' Ban have created a welcoming and casually chic eatery. Serving rustic Austrian cuisine, they pay homage to the local wine taverns - or 'heurigen' - popular in their native land.
Artfully designed to mimic a rustic farmhouse, its evening diners are bathed in soft, flattering light. The crowd is noticeably grownup, more West Village than East, and even more European. A long communal center table keeps the mood convivial.
|Baby back ribs|
So is the classic wiener schnitzel ($19) made with heritage pig. My order was a little dry, but the two zippy side salads and tart lingonberry brightened up the flavor. Definitely ask for an order of Brussels sprouts, sauteed with thick chunks of bacon.