Edi & the Wolf

Interior Edi & the Wolf

We weren’t sure what to expect from Edi & the Wolf, a new Austrian place that opened on Avenue C. The stein-pounding din of Zum Schneider across the street? The restrained elegance of Kurt Gutenbrunner’s Wallsé?

Neither, as it turns out. Edi & the Wolf introduces New York diners to a different breed of Austrian restaurant, the type that’s usually attached to a wine cellar and serves typical Austrian fare like schnitzel and spätzle. It’s the brainchild of Eduard Frauneder and Wolfgang Ban of Seäsonal, an Austrian place that was overlooked by many New York critics until it earned a Michelin star(more…)

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The Vanderbilt

In its Prospect Heights neighborhood, the Vanderbilt is known as “the expensive place.” Mobbed at first and then dismissed for its small portions at higher-than-usual price tags, the Vanderbilt is quieter now. You can actually see the reclaimed wood in the industrial but rustic front room when it’s not jam packed with people, and when you order one of the excellent cocktails at the marble-topped bar, you can hear yourself speak. You can even walk in and get a table. And if you’re from Manhattan, land of the $15 glass of wine, $15 for thick, peppery slabs of hamachi crudo by Brooklyn’s Michelin-starred chef Saul Bolton will seem like a bargain.

Front Bar Room, the Vanderbilt

The problem seems to be one of clarification: the Vanderbilt was probably never meant to be cheap. It brings Saul’s artisanal, global cuisine from the more formal restaurant on Smith Street to a wider audience via a small plates menu that touches down everywhere from Japan to Germany. Could you go down the street and get bigger portions for less? Yes. If your idea of fancy food involves Hollandaise sauce, then by all means keep walking. But if you want a kitchen that can do artisanal food very well, you’re in the right place. (more…)

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DBGB Kitchen & Bar

DBGB-bar-menu-1When you think of tenacity and Daniel Boulud, maybe you think of the effort it takes to keep up four-star restaurant Daniel, launch Bar Boulud, or generally run a multi-national food empire. But no: the Boulud project that seems to have required the most effort in recent years is opening a restaurant on the Bowery. After being denied a liquor license in 2006 by Community Board 2 for a spot on the Bowery and 4th – bafflingly, because they thought a Boulud place would be some kind of nightclub – Boulud went back to bat for a space on Bowery between Bleecker and Houston and finally won in 2007. (Lord knows we wouldn’t want to attract the wrong element to the Bowery.)

But it’s clear from the outset: This ain’t no Mars Bar. (more…)

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Blaue Gans (Oktoberfest Has Begun)

When Blaue Gans first opened last year, chef Kurt Gutenbrunner was criticized for not even bothering to redecorate. The single, high-ceilinged loft dining room originally belonged to Le Zinc, which shut its doors after a suspicious hiatus by the owners “at the beach,” as the chalkboard sign in the window once announced. It was terrible to lose not only Le Zinc’s country-style pork pat&#233 with its grainy mustard and little cornichons, but the serene yet stimulating space it occupied. The old posters from art shows past – Clemente at the Guggenheim, Kiki Smith in Vienna – would presumably be demolished to make room for someone else’s idea of cool.

Shockingly, the only thing different about the space are the floors – nicely refurbished with a mahogany stain – and the chairs and tables. The Clemente poster is still there, and the Warhol silkscreen poster of Marilyn Monroe. The music is jazz, the pace is leisurely but efficient, and any people watching is done on the sly. Just walking into Blaue Gans is a relief.

I came here in the first place because a friend recommended Gutenbrunner’s other restaurant Walls&#233, which, like Caf&#233 Sabarsky, I have never tried, Walls&#233 because it’s fancy, Caf&#233 Sabarsky because it’s mobbed. Gutenbrunner just left Thor, a restaurant that never seemed to fit in with the rest of his portfolio. Though the food was quite good, the dark, cold space, presumably designed by the Hotel on Rivington, had all the warmth of a Gattaca set.

Try convincing a mixed group to go out for plates of bratwurst. It’s not an easy sell, because sausage and sauerkraut don’t exactly fit into the “lite” theme of the moment. If you can put aside any memories of Christmas at Rolf’s, where each entree represents approximately a week’s worth of food, here you’ll discover bratwurst that is actually light. Gently boiled then briefly seared, Blaue Gans’s bratwurst bears no resemblance to the charred stubs of unchewable links that make their way off barbecue grills every summer. This sausage is a delicately balanced dish, served alongside crunchy sauerkraut and mustard with a real kick to it.

The smoked trout appetizer also demonstrates the same kind of balance: the fish salad is served very cold, sandwiched between crepes. Had I known smoked trout, like riesling, tastes so much better at near icy temperatures, I would never have eaten it lukewarm off a bagel. Next to the trout are sweet cooked beets, the perfect complement to the smoky savoriness of the fish, and a very fresh mache salad. Don’t forget to eat the warm rye bread (this means you, carb-phobes) and order a draft of Hofbrauhaus Oktoberfest beer (ditto). Each flavor goes so well with the next; it is the kind of harmony that is almost always achieved by sticking within a certain region and a certain cuisine.

Which seems to be the real gift to Gutenbrunner’s thinking. If it ain’t broke, why fix it? There is nothing lacking in the old d&#233cor, just as there is nothing lacking in the Austrian cuisine he promotes. Instead of aiming for something so new-fangled it hurts, Blaue Gans reintroduces a European idea to New York with its casual, arty atmosphere and expertly prepared food, served in restrained portions on Herend-esque porcelain. Sometimes respecting tradition is the most revolutionary thing you can do.

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