From the restaurant's website:
"Chef Johann Schuster was born in Transylvania, Romania and at an early age of 14 started his training at the Culinary Institute of Hermanstadt to later become a chef in some of Europe´s finest restaurants. ... With the opening of their new restaurant, Chef Schuster plans to bring Houston food that is sure to please the palate of the ever-growing gourmand society."
Full bar. Serving lunch Mon–dinner Mon–Sat. Closed Sun.
"Schuster's shredded veal "Zurich-style," as well as all the rest of the Austrian, Russian and German cooking at Charivari, is stunning. Particularly spectacular is the Alsatian seafood choucroute, a platter of sauerkraut in Riesling wine sauce topped with lobster and fish."
— Houston Press
From the restaurant's website:
"Chef Johann Schuster was born in Transylvania, Romania and at an early age of 14 started his training at the Culinary Institute of Hermanstadt to later become a chef in some of Europe´s finest restaurants. ... With the opening of their new restaurant, Chef Schuster plans to bring Houston food that is sure to please the palate of the ever-growing gourmand society."
Full bar. Serving lunch Mon–dinner Mon–Sat. Closed Sun.
"Schuster's shredded veal "Zurich-style," as well as all the rest of the Austrian, Russian and German cooking at Charivari, is stunning. Particularly spectacular is the Alsatian seafood choucroute, a platter of sauerkraut in Riesling wine sauce topped with lobster and fish."
— Houston Press