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Enormous steins of German beer, plate-sized wiener schnitzels and piles spaetzle with browned, crispy edges can all be had for a song at this comfy, crowded Austrian joint. The best hangover cure in Brooklyn might be the smoked pork loin, topped with two poached eggs and served with craggy home fries. Also worth ordering: the goulash, featuring big, rough hunks of stewed beef, and the chicken paprika, drenched in a rust-colored cream sauce so tasty that you could drink a glass of it.
New Yorkers have been surprised over the past few years by a spate of Viennese restaurants of a sort never seen in the city before. Leading the pack is Danube and its shadow, Wallse, the former clad in gilded fin de siècle excess, the latter... More »
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