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New York Times Praises Austrian Restaurant Seäsonal

December 14, 2011

Schitzl, Apple Strudel and Austrian Wine remain America's sweethearts. But wait - there's more!

Austrian food has a mighty fan in connaisseur and New York Times restaurant critic Eric Asimov. In his December 14 review of Seäsonal. Asimov calls it an ambitious Austrian restaurant that "rips the easygoing, friendly dishes from their amber traps and takes them on a culinary journey unforeseen by more homey guardians of this cuisine, (...)combining fine ingredients and modern techniques."

High-lights include Seäsonal’s take on the schnitzel, "puffed up, as if it had been inflated with additional flavor", the pork belly, "so good that it had little need of its accompaniments", the "captivating" pumpkin soup, or the Sauerbraten, which Asimov simply calls "tender and delicious".  And the deserts? It turns out the Apple Strudel remains the critic's favorite, loved for its cinamonny flavour, followed by the classic kaiserschmarrn, "caramelized pancakes that are crumbled and served with rum raisins."

Seäsonal was founded by Wolfgang Ban and Eduard Frauneder, two chefs who have perfected their own modern take on Austrian cuisine - one which combines traditional techniques, contemporary innovations, and updates to some of their favorite childhood dishes. The team also continues to run their private catering group, Elderberry Catering, and has recently opened the Lower East Side restaurant "Edi and the Wolfe".

NY Times Link: Austrian Tradition, With Ambition - by Eric Asimov

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