Description
Take your cues from the menu’s glossary at this lamp-lit LES Austro-Hungarian eatery: The Landjaeger—a spicy dried sausage—and Liptauer, a mousselike cow’s- and sheep’s-milk cheese, share real estate on a fine charcuterie plate. A too-mild Weisswurst (a veal and pork sausage) didn’t fare as well, but staples—such as a gooey dish of Emmentaler spaetzle and a buttery linzer torte—whispered sweet nothings to our inner Frau. On the list of clever cocktails, our favorite is the Lower East Cider (vodka, cider and Cel-Ray).