Thursday, 25 August 2011

• Edi & The Wolf East Village

  

  My friend and former culinary classmate always has great restaurant recommendations.  We try to get together once a month with our significant others to eat and drink until we are ready to burst.  On occasion we venture out of our neighborhood, but it's rare.  The variety of places in the East Village is so abundant that it's hard to visit each and every place.  Talented Austrian chefs  Edi (Eduard Freuneder) and his partner in crime Wolf (Wolfgang Ban) operate two Austrian restaurants in New York City. 

  There is the more established swanky Seasonal restaurant in Midtown and the newest more casual classic Austrian joint called Edi & the Wolf.  One is the more established, conservative Seasonal in Midtown, and the other is their newest, more casual swank venture, Edi & the Wolf. Unlike Seasonal, Edi and the Wolf sticks more to classic Austrian comfort food.
  

  Check out some of their available dishes:
  

  PICKLED VEGETABLE  4
  Baby Carrots, Ramps, Beets, Breakfast Radishes, Sauerkraut
  
  

  CURED PORK BEL LY  9
  Horseradish, Pickled Ramps, Apple

  
  LANDJÄGER  9
  Cured dried Austrian Sausage, Mustard, Pickle

  

  ALSATIAN   FLATBREADS 
  
  Cipollini, Baby Artichokes, Holzhofer Cheese, Arugula  12
  
  with Speck & Horseradish  14

  The portions are very large and hearty. Favorites on the menu include the following: Pickled Vegetables (also the lightest dish on the menu), which is an assortment of baby carrots, ramps, beets, breakfast radishes and sauerkraut; the Alsatian Flatbreads, which resemble a thin-crusted Austrian version of a pizza and is topped with cippolini, baby artichokes, holzhofer cheese, arugula with speck & horseradish; the more traditional yet rich take on the spatzle, which is heavily creamed but includes a mixture of seasonal vegetables, including hen of woods mushrooms, fava beans and spinach; and the wiener schnitzel (the entrée of choice), a fairly large dish garnished with flavorful ingredients including cucumber and lingonberry jam.
  
  

  SPÄTZLE  17
  Hen of the Woods Mushrooms, Fava Beans, Asparagus

  

  WIENER SCHNITZEL   (HERITAGE PIG)  19
  Potato Salad, Cucumber, Lingonberry 

  

  SCHLUTZKRAPFEN  17
  Austrian Mountain Cheese Ravioli, Homemade Ricotta, Baby Beets, Pine Nuts

  

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