Spaetzle w/ Wild Mushrooms, Peas, Sweet Corn & Tarragon
by Celia Cheng
September 18th, 2006
CAFÉ SABARSKY
1048 5th Ave
@ 86th St
212-288-0665
$
A simple dish like this speaks for itself. It’s clean, elegant and delicious. Wild mushrooms, peas and corn give the spaetzle a bit of playfulness and good flavor. The anise aroma of the tarragon adds another dimension to the German staple — it makes it interesting but never overpowers. I never tire of this delight. Besides, the Neue Galerie is one of my favorite treasures in the City, so a little breakfast or dessert after a nice exhibit makes for a perfect New York cultural outing.
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Jaeger Schnitzel
by Celia Cheng
July 31st, 2006
BLAUE GANS
139 Duane St
(W B’way & Church St)
Manhattan
212-571-8880
$$
Oh my God! A perfectly pounded thin slice of pork is breaded and pan-fried in oil, then butter, cream, bacon and mushrooms are added to make the scrumptious sauce. The jaeger schnitzel at Blaue Gans is perfection. The ingredients are supremely fresh and the sauce, though rich, doesn’t feel heavy. Oh, but I forgot to mention that it comes with my favorite spaetzle in town —- I just love Kurt Gutenbrunner’s spaetzle. This dish puts me in a sheer state of ecstasy.
website • menu • reservation • map • tell-a-friend • print
Wiener Schnitzel
by Celia Cheng
February 21st, 2006
WALLSÉ
344 W 11th St
(Greenwich & Washington St)
212-352-2300
$$$
website • menu • reservation • map • tell-a-friend • print • comment
