Blaue Gans

Blaue Gans Restaurant Review:

Chef Kurt Gutenbrunner, of Wallsé and Café Sabarsky, mans the stoves at this high-ceilinged TriBeCa eatery that was once home to Le Zinc. Homesick Austrians (and the people who love them) cram the main room, which is bedecked with vintage film and art posters reminiscent of an old movie set. Hearty dishes like the beef goulash with spätzle and pork Jäger schnitzel pair well with the Austrian wine selection. Creating soft and saucy sausages, schnitzels and spätzle is Gutenbrunner’s true talent and they are advertised on a chalkboard. Sometimes the seafood choices pale in comparison to the traditional meat options. Pastry chef Matthew Lodes prepares a variety of strudels and desserts to-go. The Salzburger Nockerl, a traditional pancake stuffed with huckleberries, is cooked to enhance the sour-citrus flavor, while the one-bite chocolate lollipops with vanilla milk shake can’t be beat. Vegetarian diners might consider staying home, as Blaue Gans is a chic Valhalla of all things meaty.