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Austrian native Erwin Schrottner and his partner Andrew Chase, both veterans of the Mark Hotel and Monkey Bar, deliver a satisfying, upscale touch to thick sausages, careful salads, and platters of cured meats and cheeses. But the well-crafted Austrian comfort food in this slender, 25-seat café is a mere solid distraction from the imported beers on tap, including Gosser, a light, rare lager, all served in enormous, half-liter glasses. Well-heeled international undergrads, rumpled creatives, and the occasional local family all tuck in here, for delicious tastes of Bavarian hedonism, like smoked-to-order plump sausages and bernerwurstel, a bacon-wrapped pork sausage filled with white Emmentaler cheese. Red cabbage salad steeped in sweet lingonberry dressing and lemon juice are a classic foil, along with fresh-baked pretzels dolloped with fiery imported mustard. Save room for the homemade desserts, like Linzer torte filled with homemade damson plum jam. — Laurel A. Fantauzzo

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