Thursday, April 22, 2010
Uber cool and hip industrial spot on the burgeoning Bowery. My second visit proved dissapointing foodwise. Though the bread and salted butter are what you expect from a high end restaurant other features are uneven. There are the sausages made on premises which are hit or miss. My viennoise with emmanthaler cheese(pictured) and served with housemade sauerkraut was a tad bland though sauerkraut was good. At $14 though it is pricey. A side of spaetzle for $6 was also underseasoned. The superstar dessert of rhubarb tart with meringue and ice-cream was a winner at $9. Unprofessional service for a spot of this caliber.