The setting alone is reason enough to dine at Edi & the Wolf, which feels like a secret woodland hideaway in the far reaches of the East Village. But the schnitzel is another good reason, made with Heritage pork cloaked in a puffy, crispy, slightly gritty sheath, plated with lingonberry and accompanied by ramekins of a silky potato salad and a creamy cucumber one. The only thing it needs is a little salt. The inspiration for the venue from Viennese expats Eduard Frauneder and Wolfgang Ban is the traditional eastern Austrian wine tavern known as a heuriger. Ban defines this type of establishment as “a very rustic restaurant usually connected to a winery that serves very simple dishes,” and although his new spot lacks the requisite winery, it does feature an extensive array of Central European varieties like Riesling, Rotgipfler, and Grüner Veltliner. Accompanying them are plates of classic Austrian comfort food, from pork schnitzel and pickled sardines to variously topped flatbreads baked in a pizza oven installed by the previous tenant.