Our Trip to New York - Seasonal Restaurant

Our first restaurant of this trip to visit Sid and Miranda in New York was a new upscale Austrian called Seasonal in Manhattan. Sid and Miranda discovered in via friends who work for the German government and the United Nations and were blown away by how good it was. We heartily concur.

Seasonal just opened ten months ago. The chef/owners have been running a successful catering business as well as doing the food for the German Embassy in NYC.

I think most folks either have no idea what Austrian food is or think it is sausages, dumplings, and other heavy stuff. In reality this is really refined cooking, a very sleek ambiance, and a very "Continental" experience at super good prices for the experience.

We started with a bottle of Austrian Greuner Veltliner white wine and a nice little amuse bouche followed by some great appetisers.

Cindy ordered:
GÄNSELEBER
Foie Gras, Caramelized Onions,
Pickled Cherries, Brioche

The most delicious, refined Torchon beautifully presented. As good as any we have had anywhere - and that is a lot to say.

Sid Enjoyed:
SCHWEINEBAUCH
Pork Belly, Sauerkraut,
Fennel, Lemon Verbena Jus

A very nice piece of melt in the mouth, meaty pork belly confit again beautifully garnitured and presented. Interesting a different (the other also delicious) version of the same menu item description he had tried on a previous visit.

Miranda had a goat cheese salad that was wonderful.

Steve had an ethereal sweetbread app that was generous, beautiful and very tasty. I will admit that Austrains know how to do refined fried food - just would not want this restaurant stereotyped as fried food place.

Our main courses were as follows:
WIENER SCHNITZEL
Veal Cutlet, Potato, Cucumber, Lingonberry

2 large cutlets in a airy, light breading - a top choice, if a little stereotypical


ZWIEBELROSTBRATEN
Beef Strip Loin, Cipollini,
Shallots, Potato

Beautiful, refined steak presentation.


KAISERGULASCH
Veal Cheeks, Paprika, Peppers, Spätzle

Melt in your mouth braise.


TAFELSPITZ
Flat Iron, Oxtail Consommé,
Apple - Horseradish, Spinach, Rösti

Very refined braise served in a wonderful broth with many interesting side dish's.

We shared several desserts all of which where wonderful.

TOPFENNOCKERL
Quark Mousse, Raspberry - Champagne Sauce, Seasonal Fruits

SCHOKOLADEN - HASELNUSS SOUFFLEE
Dark Chocolate - Hazelnut Soufflee, Vanilla Ice Cream

KAISERSCHMARRN
Caramelized Pancakes, Broken into Pieces, black Plum Compote

All yummy - especially the Quark mousse.

My advice if you are in NYC is to definitely try this restaurant for it food, atmosphere, and prices. In fact, I would suggest you have 2-3 appetisers and a dessert instead of the traditional app, main course, dessert as I feel the apps are the real gems of this restaurant.