Austrian Cuisines
Q & A with Chef Gabriel Kreuther
Many of New York’s best, high-end chefs have been clamoring to open fast-casual spots as of late, but that hasn’t swayed Gabriel Kreuther one bit. After spending the last ten years as top toque at Danny Meyer’s luxe museum restaurant, The Modern, he recently opened his own eponymous, equally refined, and already Michelin-starred spot…
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Lightened Up Wiener Schnitzel with Tomato & Fennel Salad
Austrian favorites like goulash and spaetzle are perfectly suited for winter weather. But why shouldn’t we be able to enjoy them just as often now that it’s spring? We’re taking a cue from the refined wiener schnitzel at Seåsonal in Midtown, by adding our own, figure-friendly, and more importantly, seasonal twists to the classic dish.
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Q & A with Edi & the Wolf & The Third Man’s Eduard Frauneder and Wolfgang Ban
There aren’t really a whole lot of Austrian restaurants in the city. That’s what makes Eduard Frauneder and Wolfgang Ban such ambassadors of the cuisine. Ever since opening their first restaurant, Seäsonal, in 2008, the pair has refused to be pigeonholed; consistently showcasing Germanic dishes that go well beyond sausage, fried potatoes and Weiner Schnitzel.
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