To that end, I tip my hat to Jean-Georges, who has taken Asian food and retained its subtle attraction. How much of that preservation is due to the Matsushita brothers operation, how much to Jean-Georges’ direction, who knows?
What I saw at the bottom of the stairs brought excitement and joy. A sushi bar with about 8 seats, 3 chefs behind the counter executing their craft, and a few tables along the narrow walkway. It felt like an utopia of Japanese cuisine, intimate and authentic. We sat down at the bar, which I have to admit is a first for me.
So to learn more about Austrian cuisine, a reservation was made at Wallsé, the restaurant by Kurt Gutenbrunner named after his home town in Austria. Since its inception in 2000, the restaurant has been tremendously successful, obtaining 2 stars from the New York times, and awarded a Michelin star since the guide started covering New York.
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