well-known artists, fashionable gourmands, and the cultural elite, waiting to be charmed by Kurt Gutenbrunner's high personal style.
Asparagus topped with orange chanterelles in a brilliant Riesling sauce, Yellow Pike, its skin seared to a crackle, Halibut with an assertive, sharp sauce of cucumber, dill and wild mushrooms, and Chatham Lobster, accompanied with intensely colorful fava beans are served nightly in the two modern designed dining rooms.
A well-studied wine list offers the finest in Austrian Riesling and Gruner Veltliner, as well as a good choice in French. Wallse has arrived and New Yorkers could never again live without it.
Buy 
