Displaying all articles tagged:

Wallse

  1. Best of New York
    The Absolute Best Schnitzel in New YorkA proper Wiener schnitzel is so much more than just a cutlet.
  2. Recaps
    ‘New York’ Taste Food PhotosChefs brought miso caramel apples, lobster meatballs, and plenty of shaved truffles to go around.
  3. Leftovers
    Fatty Lab’s Debut; Charity Dinner at Café BouludPlus: Christmas at Wallsé, and more, in today’s Leftovers.
  4. Leftovers
    Counter Culture Teams Up With Robert Newton; Mile End Now Accepting DinnerPlus: City Winery’s guitar benefit, and more, in today’s Leftovers.
  5. Celebrity Settings
    Ryan Reynolds and Blake Lively Hit Nobu 57; Eli Manning Grabs Takeout FromPlus: Paula Deen at Asellina, Philip Seymour Hoffman at Wallsé, and more of this week’s celebrity dining.
  6. Trends
    Lights Out on Edison Bulbs?How did energy-hogging filament bulbs become so trendy? And will they survive new efficiency standards?
  7. Openings
    First Look at Kurt Gutenbrunner’s Upholstery StoreThe latest from the owner of Blaue Gans and Wallsé.
  8. Menu Changes
    Ed’s Lobster Bar Ignores Patriotic Duty, Ditches Banana Split (Plus:The lobster bar is now exclusively serving Italian specialties from Il Laboratorio. Plus, other menu changes around town.
  9. Temporary Closings
    Wallsé Closed This WeekBut its signature dishes can be found at Blaue Gans.
  10. NewsFeed
    George Mendes Holds Down the Wallsé Fort Until Help ArrivesHaving heard and read reports on Eater that the chefs at both of Kurt Gutenbrunner’s restaurants had quit, we were on the trail of something juicy. Apparently, it isn’t to be had. Gutenbrunner tells us that there are perfectly good explanations for the simultaneous departure of Mattias Froeschl from Wallsé and Martin Pirker from Blaue Gans. “I see it as a positive,” the chef says. “People need experience, and now they will have more.” Froeschel is moving to California with his new wife, and Pirker back to Austria to take over his family business. New chefs are on the way at both restaurants, but in the meantime Guttenbrunner is getting a helping hand from George Mendes, the former Tocqueville chef whose solo restaurant has been delayed longer than the Chinese space program. Guttenbrunner hasn’t revealed the ID of his new chefs yet, but we’ll let you know when we hear. Update: Word comes from Kurt Guttenbrunner: The new chef at Wallsé will be Alex Roesch, from the two-star Michelin restaurant Tantris in Munich, who’s coming in January. Conny Quehenberger has been promoted at Blaue Gans and is currently running the kitchen there.
  11. NewsFeed
    Le Bernardin Lands the ‘Best Sommelier in America’ When Wallsé’s Aldo Sohm won the American Sommelier Association’s competition last month, we suspected he’d soon be in charge of a bigger wine program. Now we hear that he is taking over as wine director of Le Bernardin.
  12. VideoFeed
    So You Thought Boiling Asparagus Was Easy, Eh? Given that white asparagus comes around rarely and then only briefly, it makes sense to do everything possible to make it right. To that end, Rob and Robin have recruited Wallsé chef Kurt Gutenbrunner to demonstrate a method for slicing and boiling the vegetables. It’s so foolproof that even the most ham-handed New Yorker can execute it in his own home kitchen.