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Posted by Diamond76 on 07/18/2006
As a German I was disappointed here. Nothing like German/Austrian cuisine. The owner is Ostericher, but it doesn't show in the cooking or the decor. In New York, you're more likely to have good Ethiopian-Vietnamese than German-Austrian. Sad but far too true.
Posted by Anonymous on 04/07/2006
Have eaten there twice and thoroughly enjoyed my meals both times. The food was very uniquely flavored and not heavy at all. I also love the fact that you can purchase some of the baked goods and sweets to take home with you. Only reservation are the prices. The prices are not consistent with the casual nature of the atmosphere and the type of food served.
Posted by Anonymous on 03/23/2006
Blaue Gans offers a truly good austrian fare -- although not as good as Wallse -- and the atmosphere is quite nice, but please... the service could have been better. And of course thay had to do that awful New York thing: dump the check on our table before we asked for it... We just made them wait a good half hour to vacate the table so they could finally make more bucks out of it!
Posted by Anonymous on 03/22/2006
Blaue is always packed at night, but I didn't mind waiting. European soccer on the TV, and a great pub feeling. The food is amazingly authentic and delicious. It's a great atmosphere and the staff is very knowledgeable though not always available. Any shortcoming is worth it. Vennison goulash - phantastich.
Posted by food fan on 02/08/2006
I loved everything I tasted at Blaue Gans, from a delicious red-cabbage salad to sausage to Viennese fried chicken with potato salad and venison goulash. And the Kaisershmerin! Not to mention the Austrian wines. I can't wait to go back. The only drawback: no reservations. I live uptown and don't want to make the schlep if I'll have to wait at the bar for a table.
Posted by The Henderson on 02/06/2006
Wiener schnitzel is a dish that often elicits frowns or even mock gags from the supposed food cognoscenti. That may or may not be due to its funny sounding name. If it were called, fried breaded pork, people may be willing to give it another chance. And if they were to eat it at Blaue Gans, they may call it their favorite dish. Blaue Gans has the best wiener schnitzel in New York City: impossibly light, wonderfully flaky and perfectly tender, the generous portion comes with hearty side of a clean tasting potato salad. But Blaue Gans offers other wonderful Austrian treats as well? including the superb blood sausage, which sits atop a mound of sauerkraut and mustard with some horseradish shavings. The sharp spicy sweetness of the sausage cuts through the slightly acidic sauerkraut, creating a wonderfully fresh tasting dish. One caveat? avoid the fried chicken. It is bland and dry. Stick with what they do best: Austrian fare. Deserts are the real treat here too. The apple strudel is first rate and should be ordered at all times. The interior is remarkably similar to the old Le Zinc. In fact, my friend and I could hardly tell the difference. The crowd is relaxed and cool, with none of the pretentious, loud and annoying young scene that has infiltrated many of the other downtown spots. The biggest obstacle this gem of a restaurant must overcome is the negative perception Austrian food carries for many diners, namely that it is heavy, bland and fat filled. Blaue succeeds in this department, bringing out the best in this often overlooked cuisines, and maybe, just maybe changing perceptions one wiener schnitzel at a time.
Posted by Anonymous on 02/06/2006
It was my first experience in a German restaurant in NY and it was far better than expected. The Wiener Schnitzel was delicious - couldn't have been better in Munich. They even provided mayonnaise for the french fries and were able to mix Spezi (Coke with Fanta). The freshly made Krapfen (German Jelly filled doughnut) made the experience near perfect. Especially nice was, that we didn't get complimented out of the restaurant after we had lunch - very German/Austrian feeling. I loved it.