Opening: December 2008
Location: 132 West 58th Street
Bet. 7th Avenue & 6th Avenue
New York, NY 11002
Partners: Wolfgang Ban, Eduard Frauneder & Walter Dostmann (leading a small group of German Investors)
Executive Chefs: Wolfgang Ban & Eduard Frauneder
Cuisine: Contemporary Austrian/German Restaurant & Weinbar
Seating: Total (65)
Main Dining (40), Wine Bar (9), Semi-Private Dining (16)
Opening Hours: Monday thru Friday: 11:30 AM to Midnight
Saturday: 11:30 AM to Midnight
*All Major Credit Cards Accepted * _________________________________________________________
Review By Nancy Walman
Seäsonal has elegant décor with a modern European touch. The clean, brilliant white walls set the stage for a revolving collection of contemporary Austrian and German art. Diners luxuriate within leather clad cubby seating and wall to wall natural wood floors. The dining room is illuminated by a celestial ceiling with lights in the shape of branches, creating a glowing canopy over Seäsonal’s signature elliptical wine bar. Seäsonal is designed to be a truly innovative departure from your typical dining experience.
Seäsonal offers New Yorkers a fresh, new perspective on “traditional” Austrian & German cuisine, challenging the long standing expectations that many believe are true. Consistent with its name, Seäsonal uses the freshest ingredients from the time of year and locally sourced products when preparing their dishes, ensuring the finest in their Austrian & German fare. Not only does Seäsonal pride itself in maintaining the utmost quality in their cuisine, they ensure the presentation matches by designing each plate with an artistic elegance.
Specialty Dishes include Schweinebauch, Pork Belly Confit with Braised Baby Leeks and a Riesling Caraway Jus, a dish so wonderful, it could be a main event and worthy of a visit in itself. Jakobsmuschel Rote Beete,
Diver Boat Sea Scallops with Red Beet Tagliatelle, Black Trumpet Mushrooms and Fresh Horseradish is an amalgamation of flavors and textures that must be tasted at least once in everyone’s lifetime and even the much abused Wiener Schnitzel (Breaded Veal Cutlet) arrives with a knockout Crescent Potato-Cucumber Salad and homemade Lingonberrie Compote.
Fish lovers are also well served at Seäsonal with such lovely creations as Kurbis Barsch, Pumpkin Seed Crusted Black Sea Bass with Butternut Squash Sauce and Black Truffles. They may “read” exotic, but Slowly Braised Milk Fed Veal Cheeks with Quark Chive Spatzle are masterful and luscious.
Seäsonal’s owners personally select distinct and outstanding Austrian and German wines from renowned and emerging young winemakers. The wine list will boast exclusive offerings to introduce new and exciting wines that perfectly pair with Seäsonal’s dishes. Seäsonal focuses on indigenous and typical varietals like Riesling, Rivaner, Grüner Veltliner, Blaufränkisch (known as Lemberger in the United States), Spätburgunder (Pinot Noir), Zweigelt, Grauburgunder (Pinot Gris), Weissburgunder (Pinot Blanc) and yes, Chardonnay. Cocktails are also creative (Spiced Bourbon) and terrific (martinis). Desserts are inventive and challenging as in a Goat-Cheese Vanilla Cream with Port-Fig Sauce and Fleur de Sel.
Seäsonal offers wine pairing menu suggestions in the main dining area, bar, and semi-private dining room to enhance the full flavors of specific dishes. There is also a good list of wines by the glass and a sprightly French Champagne (is there any other) for just $17 a flute.
A great option for theater district dining, Seäsonal offers a welcome respite from New Yorkers’ standard French/Italian/Asian venues and is highly recommended for delightful dining experience at a surprisingly affordable price. That’s A Major on The Walman Report
BLattsaLat Mixed Fall Greens, Bosc pears, spiced pecans in an austrian pumpkin seed Oil sherry Dressing 9
zieGeNKÄse saLat Goat Cheese salad with salt Baked Baby Beets in an elderflower Dressing 11
MariNierter LaCHs Wild King salmon Carpaccio with poached Quail egg and Honey Mustard Cream 13
GÄNseLeBer terriNe Hudson Valley Foie Gras terrine with Lingonberry-Mandarin Confit and Brioche 18
KÜrBissUppe Hearty styrian pumpkin soup With pumpkin seed Oil 9
JaKOBsMUsCHeL rOte Beete Diver Boat sea scallops with red Beet tagliatelle, Black trumpet Mushrooms and Fresh Horseradish 15
KÄrNtNer sCHLUtzKrapFeN austrian High altitude Cheese ravioli with smoked Chanterelle Mushrooms, Baby spinach and Harvest Corn sauce 12
sCHWeiNeBaUCH pork Belly Confit with Braised Baby Leeks and a riesling Caraway Jus 14
WOLFsBarsCH Branzino Fillet with savoy Cabbage, Bacon Leaf and Brussels sprouts 14
18% gratuity will be added to parties of 6 or more
Entrees, Click the link below.