We are just like every other Midwestern Austrian restaurant in a renovated Freighthouse from the 1880s.
Joined April 2010
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Our new fall salad, the Pfeferoni und Bohnensalat. Roasted bell peppers, poblano peppers, and heirloom beans in a cherry vinaigrette served over whipped ricotta.
Service industry night starting next Thursday. A gift from us to you.
30% off of your whole tab, bar only from 3-9.
#serviceindustry #industrynight #austria
The Thursday special - Lammhaxe. Slow braised lamb shank, served with scalloped potatoes, green beans, and a lamb sauce over the top.
New Wednesday special - the Gebackene Fledermaus. Slow simmered spider steak that’s then breaded and fried, served with grated horseradish over the top of it.
The Kürbisgröstl. A hash of potato, acorn and butternut squash, caramelized onion, and thrown in a sage brown butter. Topped with Hemmes Bros cheddar cheese and amaretti cookies.
New appetizer from the Fall menu drop. The Lachstartar. Tartar of cured salmon, shallots, capers, and dill on top of a pea puree. Served with a puffed rice crisp.
A fan favourite has returned - the Rostbraten à la girardi. Slow braised flatiron steak, that’s braised in a champignon-caper demi glacé and paired with parsley potatoes.
Our new dish, the Kabeljau auf grenobler art. Pan seared cod that’s finished in a brown butter caper sauce. Paired with mashed potatoes and croutons to finish.
Our Friday special - the Schulterscherzel. Slow braised prime beef with a delicate horseradish cream sauce, paired with a blend of julienne cabbage and carrots, as well as potato schmarrn.
A classic in Austrian cooking, pumpkin seed oil. We use this secret ingredient in many of our dishes, which you can beautifully see on our potato salad. A slightly earthy and nutty flavour, that truly brings our dishes together.
Nightly special for Saturday: the Sauerbraten. Red wine marinated beef (we marinate for 7 days!) served with red cabbage, spatzle, and the red wine sauce over the top.
You can still have schnitzel if you’re vegetarian! We have our portabella mushroom schnitzel, served with potato salad, cucumber salad, and lingonberries.
Appetizer special for the weekend - country pâté, served with toasted rye and classic accompaniments. Cornichon, onions, and mustard.
Summer appetizer - the Maultaschen. Savory dough pockets stuffed with spinach and pork, served with a Fontal cheese sauce. Surprisingly light and delicious.
New part of the late Summer menu - the Schweinehaxe. Slow roasted pork shank served with cabbage slaw and Tyrolean potatoes.
