Beisl is Austrian slang for “pub,” making this place a step down on the formality scale for Thomas Ferlesch, who was a star chef at the posh Vienna ’79 when he was 23. The comfortable, wainscoted restaurant serves Viennese classics along with traditional bistro food. Goulash made with fall-apart-tender beef cheeks is served with rich, raggedy spaetzle that soak up every drop of sauce. The sauerbraten comes with nearly candied, cinnamon-spiked red cabbage, which draws out the meat’s flavor. For dessert, have the almond- and hazelnut-filled linzertorte, said by Austrian expats to be better than anything you –can find in Vienna (or Linz, for that matter). –Reserve ahead; the entire BAM audience seems to march across the street for dinner every night. In warm weather, the garden patio helps –accommodate everyone.
|Venue name:||Thomas Beisl||Contact:|
25 Lafayette Ave
|Cross street:||at Ashland Pl|
|Opening hours:||Mon 5pm–midnight; Tue–Fri noon–midnight; Sat, Sun 10:30am–midnight|
|Transport:||Subway: B, Q, 2, 3, 4, 5 to Atlantic Ave; D, M, N, R to Pacific St|
|Price:||Average main course: $16. AmEx|