EWIG

Along the path to licensed-chef status, the chef encountered Austrian cuisine. Intrigued by this little-known food genre, he resolved to apprentice in its native land. The concept is traditional fare with a modern update. Terrine of foie gras paired with cacao and jam is a combination inspired by Sachertorte, a dessert that originated in Vienna. Famed Viennese china and glasses and classical music in the background befit a city of fine arts.

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