Seasonal Restaurant & Weinbar Sneaks onto the Scene
It’s not often a restaurant opens under the radar, but Seasonal Restaurant & Weinbar did just that this week. This Austrian-German restaurant quietly opened its doors on 58th Street in midtown — just a stone’s throw away from Park Blue (one of my favorite watering holes) — in the former 4 Fusion space. Co-owners and executive chefs Wolfgang Ban & Eduard Frauneder first met at the German Mission to the United Nations and have teamed up here on an Austrian/German menu, with starters like a wild king salmon carpaccio with a poached quail egg and honey mustard cream or sea scallops with red beet butter, black trumpet mushrooms and fresh horseradish. Mains include such classics as wiener schnitzel or braised milk fed veal cheeks with a quark chive spaetzle. The wine list focuses on German wines with a strong focus on Rieslings.
There are a lot of chefs in this kitchen. Patrick Furst, the former chef de cuisine at Danube, oversees Seasonal’s kitchen. The grownup dining room is accented with a mix of brown and white leather chairs, wood floors and white-washed walls. HIdden away behind the Jumeirah Essex House, Seasonal may not be an easy-sell of a location, but then again, it’s not a bad option at all considering the alternatives in the neighborhood.
Address: 132 58th Street, btwn. 6th & 7th Aves.
Phone: (212)957-5550
Hours: 11a.m.- Midnight
Seasonal Website
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A delicious diner and wine experience for four of us. A fine selection of Austrian wine (as well as from other regions) in different price ranges, complements mostly classic Austrian/German menu options, prepared in a lighter “nouvelle” style. Ingredients were fresh and often imaginative, flavors well defined and presentation handsome. The restaurant’s interior design is calm and elegant; service warm and excellent; all menu recommendations made to us by the staff
were great choices. We, four, each tried different appetizers, mains and shared dessert. While the restaurant tables were filled, and the bar partly so, we could comfortably hear our own conversation – often not possible in NYC restaurants.