344 W. 11th St., New York, NY, 10014
at Washington St.
By AlexandravonBary on 1/27/2012
It was a cold afternoon. Nothing more desirable than a good goulash, or gulyas if properly named.: We decided to try Wallse. Even in three star Michelin restaurants no one objects if you decide to keep your coat. It should be the customer's privilege to do so. Not here. In an autoritarian way we were told that "the owner does not like it" SO WHAT!? Quite impertinent. We had chestnut soup. It was nice not extraordinary. The salmon terrine was nothing special either. Then came the goulash.... A kind of diconstruction attempt made of oxtail off the bone with a briosh inside all made is a ball, some pieces of peppers on the plate, that were on the side of cold like the plate itself and a minimum amount of sace brought in separately. We eat half of it, for we did not have lunch that day. A frien had a schnitzel which was soggy with potatoes that were cold. Desert was knockerln and was nice... Slightly artificial due possibly to the use of stabilizers or powdered egg whites and stabilizers. The combination with the sauce was perfect. We paid more than two hundred dollars for this mediocre dinner. It was quite ridiculous. Excuse my not perfect English writting... I am Austrian.
By Perseus on 10/12/2012
I took my Godfather and his partner here for dinner. What could have been a really enjoyable evening was ruined by a totally incompetent, weak, ineffectual restaurant manger. Having eaten here before I thought I knew what to expect which was not a table of 8 people so LOUD that I was unable to have a conversation with anyone on my table without almost shouting (keep in mind they were 3 tables away!). I asked a waiter if he could ask the table to lower their voices a little and he said he had already done so but would ask again. I have never had reason to complain in a restaurant before, maybe I've been v lucky? The table quietened down for 2 minutes then resumed their deafening inane chatter, it would not have been so bad if their conversation had been remotely interesting or amusing, it was neither! Halfway through our main course the manager appeared after I had asked for him 20 mins earlier and rather that ask the group to to lower their voices to a normal pitch said he would move us to another table?!? He did nothing to apologise even though 3 of the waiting staff had apologised earlier and said they were sorry about such a loud table, the waiter taking our order could not hear what my Godfather was trying to order. Until this restaurant has a manger who can actually control the place in a civilised manner I would avoid it, for the price $400 for 2 courses for 3 people, we left after 2 courses as it was too bloody noisy the are far better, more civilised restaurants.
By Julia0712 on 11/18/2012
Hm.. just read through the other critics. IÂ´m not sure to believe Alexandravonbary. If sheÂ´d really be Austrian IÂ´m sure sheÂ´d know "Goulash" is written "Gulasch". And that youÂ´d never ever write "knockerln" :D but: "Nockerl". And i think your english was good until you started excusing for being austrian. ;) Well, iÂ´m viennese myself and had dinner there a couple of month ago. brought friends there. was really good!! Traditionally austrian but also nouvelle cuisine. :) thanks for this lovely evening!!
By KHnyc1 on 4/15/2003
It takes a lot for me to get excited about GREAT meal, because as a New Yorker, we are spoiled with lots of good restaurants. This one truly stands out. Having been to Vienna and had weiner snitzel, this one was nothing like I've tasted before. The desserts are also out fo this world. The chef also doesn't hide in his kitchen and comes out from time to time to check up on his guests which gives this small restaurant a personal touch...the way Wolfgang Puck comes around to his tables when I dined at Spago in LA. Anyway, this restaurant was a great discovery in the sea of great dining that is New York. Check it out!
By daniele on 9/15/2003
Walking into Wallse is almost as if I was home! The staff makes you feel comfortable as soon as you get in, and if you are lucky, the chef will stop by your table to make sure you are pleased. Julian Schnabel, Lou Reed, Connie Nielson and others seem to have a grand time. It reminds me of Raoul's! Except for the food which is absolutely simple, incredible and delicious!
By nightbird on 2/5/2004
The well-portioned treats at this cozy Austrian-Hungarian nook are thoghtfully designed and impeccably presented, as is the wine list. Not to mention the top-of-the-line service: the chef sent out two complimentary desserts and the maitre d' hailed us a cab. Surprisingly, a diverse crowd peppered the dining room and the waiter was more than knowledgable about the dishes and ingredients. It's good to know that fine dining is available in the West Village, even if you don't have a famous last name (yet).
By emily1 on 3/15/2004
I had dinner not too long ago and was most enchanted by the desserts. If you have a sweet tooth you must go. Granted the food is incredible but the desserts, created by Pierre Reboul, are outstanding.
By cyntseng on 8/7/2004
Exellent dining experience, food was light, not heavy. Chef did a 7 course tasting menu for us so we got to try everything. They will custom tailor the menu for you. All were superb but particularly noteworthy were the wiener schitzel and deep sea scallops. The duck was slightly on the tough side. Service was attentive and decor/atmostphere was comfortable and homey. Can't wait to return.
By mjschulz on 11/4/2004
Got there early enough to have the chef agree to do an 8 course tasing menu. Added the wine flight. What a wonderful evening. Great flavors in both traditional and unique dishes, great wines with great explanations, great service.
By garbanzo on 10/11/2006
This is a dream neighborhood restaurant -- great food, lively but not too noisy, smart decor, good service, and intimate without being claustrophobic. Now if I could only afford the neighborhood. Oddly, the rest of Austria seems to be following its former countryman in emphasizing more delicate flavors in its traditionally heavy fare. This is my favorite of Chef Gutenbrunner's four -- er, three -- places. He stretches in a few dishes, but never too much. Reminds me of some of the best new Viennese restaurants (Walter Bauer comes to mind).