The narrow, cream-colored space takes a backseat to the inventive Austro-German fusion menu. Regional cuisine like Wiener schnitzel and slow-cooked Tafelspitz are perfectly executed and pair well with a daring list of Austrian Weins.
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From the From the May 2008 Food & Wine Go List
At his tiny, spartan sushi bar, chef <a href="/bestnewchefs/?year=2003&chef=5AFDFE0F-679B-4F6D-BFF7327ABD10CAAA">Nobuo Fukuda (an F&W Best New Chef 2003)</a> serves Japanese-inspired, wine-friendly small plates. He has an especially devout following for his multicourse <em>omakase</em>, the chef’s-choice tasting menu, and for his extensive wine cellar, which contains 3,200 bottles, including 60 varieties of premium sake.
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