Wallse chef-owner Kurt Gutenbrunner serves outstanding modern Viennese fare, with seafood specials that have included steamed halibut with cucumbers, dill and chanterelles. From the restaurant's website:
"Wallsé: an Austrian 15th Century
village along the Danube about 80 miles from Vienna, where Chef and
Owner Kurt Gutenbrunner was born. The Wallsé logo refers to the
signature of painter Egon Schiele, who inspired Chef Kurt with the idea
of balance struck between innovation and respect for tradition."
"The Mario Batali of all things Austrian, Kurt Gutenbrunner still delivers his best work at this airy West Village corner perch. ... His seasonally influenced menu hasn't evolved drastically, rotating between haute takes on Austrian standbys-soft lemony spaetzle mashed up with corn, morels and rabbit; Wiener schnitzel with an eggy shell that peels off like a bread blanket; apple-walnut strudel-and more unusual fare. ..."
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Time Out New YorkMichelin Guide 2013: * (very good)
The New York Times: ** (very good); Critics' Pick
New York magazine: *** (generally excellent); Critics' Pick
Zagat 2013: 26 food rating (extraordinary to perfection)
Time Out New York: Critics' Pick Reservations suggested. Full bar. Serving dinner nightly. Sat-Sun brunch 11 am-2:15 pm.
ADDRESS
344 W 11th St,
(near Washington St) ,
New York, NY 10014
LOCALEATS AWARDS
Top 100 Restaurant
Best Austrian in New York
WHAT WE SAY
Wallse chef-owner Kurt Gutenbrunner serves outstanding modern Viennese fare, with seafood specials that have included steamed halibut with cucumbers, dill and chanterelles.
WHAT THEY SAY
From the restaurant's website:
"Wallsé: an Austrian 15th Century
village along the Danube about 80 miles from Vienna, where Chef and
Owner Kurt Gutenbrunner was born. The Wallsé logo refers to the
signature of painter Egon Schiele, who inspired Chef Kurt with the idea
of balance struck between innovation and respect for tradition."
"The Mario Batali of all things Austrian, Kurt Gutenbrunner still delivers his best work at this airy West Village corner perch. ... His seasonally influenced menu hasn't evolved drastically, rotating between haute takes on Austrian standbys-soft lemony spaetzle mashed up with corn, morels and rabbit; Wiener schnitzel with an eggy shell that peels off like a bread blanket; apple-walnut strudel-and more unusual fare. ..."
-
Time Out New YorkMichelin Guide 2013: * (very good)
The New York Times: ** (very good); Critics' Pick
New York magazine: *** (generally excellent); Critics' Pick
Zagat 2013: 26 food rating (extraordinary to perfection)
Time Out New York: Critics' Pick
ADDITIONAL INFO
Reservations suggested. Full bar. Serving dinner nightly. Sat-Sun brunch 11 am-2:15 pm.