Schilling

Schilling Restaurant Review:

Eduard Frauneder, the chef behind Edi & the Wolf and Freud, has a way of breathing new life into Austrian fare. At Schilling in the Financial District, he interprets Austrian food with a dose of Mediterranean inspiration, and it’s a very good thing that he does. Charred artichokes is made rich with ham hocks and bright with barigoule vinaigrette. Roasted bone marrow arrives beneath a mound of oxtail goulash; horseradish crème fraîche and kicky herbs keep it balanced. Frauneder’s dishes are both thoughtful and deeply soul-satisfying. His braised lamb shoulder is so tender it needs no knife. It sits amongst sweet carrots and a savory spiced Israeli couscous. Schilling’s spätzle will satisfy the most intense carb craving. Crispy Vidalias bring welcome crunch to the big bowl of Gruyère, noodles and Swiss chard. Don't skip silky mini-doughnuts, with chocolate and strawberry sauces for dipping, or the not-too-sweet crumble-topped apple tart for dessert. The wine list features organic bottles, mostly from Central Europe. Cocktails are creative. Schilling's space, in one of FiDi’s last standing tenement buildings, is open and pretty, with tall ceilings and exposed beams. Comfortable banquettes line the exterior and there’s a long communal table in the center of the dining room.