Wallse has been open for about 5 years now.  I have had reservations there but somehow never made it over.  I finally did and now I  know why it has remained open and busy for the past couple of years. 

The food is Austrian.  I expected something very heavy and dense but it was surprisingly light and delicious.  The wines were good too.

The restaurant has 2 rooms.  When you enter, there is a nice sized bar to the left and tables around the back right of the room.  During the week I have noticed the bar and the front room packed to the brims.  The other room behind the bar, to the left, is a dining room.  Large pieces of art by Julian Schnabel and modern chandeliers that create a very modern European look. 

We started with a Sauvignon Blanc from Austria.  Light and good.  I began with a green salad that was delicious.  Pumpkin oil dressing with sliced radishes and toasted nuts. Fred had the scallops.  Roasted scallops with a rich cream and vegetables.  All good. 

We went with 2 other couples.  For the main course, I ordered the strudel cod.  3 of us ordered it.  Nice pieces of cod placed in layered filo dough, served alongside braised leeks and a simple beurre blanc sauce.  So good.  Different from anything I have ever had.  Fred had the lobster.  One large tail, split down the middle, unshelled and served over a mixture of spaetzle and corn.  A reduced sauce with concord grapes kept the mixture together.  It was absolutely divine.  Someone else had the wiener schnitzel which was fried to perfection.  The other main course was the pork belly really crispy on one side with braised red cabbage and a potato puree that was sweet and not dense.  We had a red wine with this.

Of course dessert, how could we not?  One dense chocolate cake with whipped cream, one apple strudel that was airy and light but the best was the Salzburger Nockerl.  Baked in a large sized flat round baking dish.  Puffed and browned light custard.  The top was light and gooey.  Underneath was a rich warm custard with huckleberries that pop in your mouth.  The flan or creme caramel of Austria.  Top!

Too bad it took me 5 years to get there, I’ll be back, for sure.

On another note, I went back to Little Giant.  Again, an excellent meal.  I’m looking forward to returning, with the family in tow, when the season changes for the new menu.

Comments (Archived):

  1. Peter Wunsch

    It’s a 10!
    What isn’t just right? The menu is varied and the service outstanding. The staff knows the wine list (who knows Austrian wines?).Traditional dishes like shnitzel (spelling?) and pan cooked trout. Kurt knows his stuff.
    The Huckleberry Nockerl has to be an alltime top five New York desert, worth the trip all by itself.