Danube is closed as far as I know.
I fell in love with this Austrian restaurant in Tribeca from the first time I've been there few years ago. David Bouley's Danube is a perfect mixture of chic and cosy ambiance, the very pleasant and hospitable manager Walter Krajnc and always delicious food. The cooking at Danube has Austrian menu that includes such dishes as veal Wiener schnitzel, but contemporary and creative as well like "freshly harpooned sashimi quality Bluefin and Hamachi tuna, key lime pickled onion, pumpkin seed oil and sesame mustard dressing" or "seared Hudson Valley foie gras with pomegranate crème brûlée of foie gras with mushroom goulash".
But my most favorite dish in Danube is the "veal Wiener schnitzel with Austrian crescent potatoes cucumber salad, mixed greens and Lingonberries" pictured above. The schnitzel is crispy on the outside and very tender tender inside. I guess it is the best Wiener schnitzel outside Austria!
"Roasted sweet organic beets, horseradish fromage blanc and toasted pumpkin seed dressing". I see a beetroots trend in the high end restaurants. Its the 4th restaurant I've been in Paris (L'Angle du Faubourg, L'Arpège )or New York ( Eleven Madison Park) that included this vegetable in their menu. The mild taste of fromage blanc was perfect with the beetroots carpaccio.
"Carinthia "Schlutzkrapfen" high altitude Austrian cheese ravioli with harvest corn sauce and smoked mushrooms" . The smoked mushrooms and pine nuts gave a twist to this classical dish.
