344 W. 11th St., New York, NY, 10014
at Washington St.
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).
By mschmitt23 on 7/23/2007
I've dined at Wallse at least 10 times and each time was a terrific experience. The food is consistently excellent and authentic, and the staff is extremely courteous. My father is from Germany and is a stickler when it comes to american restaurants serving "german/austrian cuisine" and he loves both Wallse and Blaue Gans. Also, the cuisine at restaurants can tend to fall flat after its been around for a while - since many founding chefs go on to new endeavors to expand their culinary empire. 75% of the time I see Kurt Gutenbrunner at Wallse or Blaue Gans and I think that explains why the food has been consistently good over all these years. I've yet to have a meal here that wasn't simply delicious. Be sure to get the Nockerl for dessert!!!
By Keyes on 5/25/2009
Went to Wallse this weekend for the first time and had a phenomenal meal. We each devised our own 4 course tasting menu. Our waiter was spot-on; not too 'in your face' but very attentive. He took particular care to ask us if we wanted to slow the pace of dinner down; i.e. holding our menu orders from the kitchen so we could enjoy our cocktails, and our courses were evenly and leisurely paced, but not too slow. A highlight was their use of ramps (soups, garnish, veggie side) which I love. The proteins were all excellently cooked, sauces well seasoned and balanced and the menu choices seasonal and appropriate. Our waiter also chose some excellent wine pairings as well. The desserts were excellent. Of note was my quark panna cotta with vanilla rhubarb compote which the waiter paired with a lovely auslese. And to counter a previous poster, our waiter was very conscious of our comfort, he asked several times how the temperature was.
By Carlitony on 12/15/2010
The food was absolutely exquisite, the service was friendly and absolutely impeccable, the decor is very well thought out, the clientele was not loud (In NY this tends to be precious), yet very stylish and the bill was very reasonable. The most perfect restaurant experience i've had in a very long time. It was just "parfait", even a French man cannot pick on any small thing to criticize (and God knows how good we are at that). Just parfait! Definitely a 10 out of 10. PS: the NY Magazine rating makes no sense, someone from NYMag needs to eat there!