"Start with a sharable raw bar plateau, and move on to heartier Viennese signatures like spaetzle, schnitzel, and goulash at this fashionable West Village white-tablecloth restaurant with famed chef Wolfgang Ban at the helm. For those who prefer lighter fare, try halibut with Tokyo turnips and a clam chive emulsion; or roast chicken with charred broccoli and crispy potatoes." - Eater Staff, Beth Landman