|Egon Shiele self-portrait|
To recover from the aesthetic overload, you can step into Cafe Sabarsky, a gorgeous recreation of Viennese cafe life with a view of Central Park through its windows. Everything is visually elevated here, from the German nationals dining on the main courses accompanied by their children and bottles of Riesling to the cups of hot coffee served alongside chunks of sugar and bowls of freshly whipped cream. Every detail is striking or gorgeous.
This recipe, although not as pretty when I make it as the photograph in the cookbook, reminds me that I once visited.
Rosti potatoes from Cafe Sabarsky
adapted from Kurt Gutenbrunner
Boil a russet potato unpeeled until just cooked through.
Place in a bowl filled with ice water. When cool enough to handle, peel, and grate into a bowl.
Salt and pepper generously, a touch of nutmeg, mix thoroughly.
In a small saucepan heat oil until hot, turn potatoes into it, flatten. Cook on one side 3-4 minutes then turn for another 3-4 minutes.
Ideally it should be wildly crisp on both sides, and tender within. Mine come out with mixed results, but they remain delicious. Consider them Austrian hash browns. Serve with sour cream or yogurt, garnished with chives, maybe even smoked salmon. Or serve alongside pot roast, any roasts, Calvados chicken, or, when the cravings hit, all on their own.