"It could be reductive to say that at Bernhard Mairinger’s newish restaurant Lustig, schnitzels are the star of the show. But they do make a strong case for themselves: thinly pounded veal or Jidori chicken breaded and fried until its exterior is crisp and golden. The massive schnitzel is served with lingonberry-yuzu jam and a choice of french fries or spätzle. As standout as the schnitzel is, diners would be remiss to not explore more of the menu, which includes inventive mash-ups like chicken liver profiteroles, bigeye tuna cannoli, and raclette pizza made with a spelt sourdough crust. — Matthew Kang, lead editor" - Eater Staff, Matthew Kang
Wonho Frank Lee