A taste of Austria in New York

Luckily Michelin-starred chef Wolfgang Ban has made it a priority to introduce the world to his home country’s flavors. The Vienna Culinary Institute grad (and executive co-chef to the Austrian ambassador to the United Nations) opened New Yorkers’ eyes with his eateries Seäsonal Restaurant & Weinbar and Edi & the Wolf, inspired by the traditional “heurigers” (aka wine taverns) bordering Vienna. Ban and co-chef/business partner Eduard Frauneder also recently opened The Third Man, a cocktail bar serving Austrian-inspired small bites. We chatted with the chef and got his opinion on the top three can’t-miss dishes for your next visit to Austria…or New York.

Wiener Schnitzel: This Austrian classic consists of a perfectly pounded, lightly breaded and fried piece of veal often served alongside potato salad and lingonberry jam. It can be found at almost every single Viennese eatery.

Schlutzkrapfen: This traditional peasant dish is an Austrian take on ravioli. It’s often filled with seasonal vegetables and goat cheese or meats and served as an appetizer.

Spätzle: A popular egg noodle dish often served alongside meat. Ban and Frauneder fill theirs with Bergkäse (German mountain cheese), wild mushrooms and Brussels sprouts or zucchini (depending on the season).

Also not to be missed is Apfelstrudel (hot apple strudel) for dessert!

(Main image: eastboca.net)