Press
“You can thank chef Kurt Gutenbrunner and a tradition of doting Austrian mothers for the best eggs in town…At Blaue Gans, Gutenbrunner serves them two to an order in a martini glass, one nestled atop another like a pair of baby seals sunning themselves on a rock. It’s a striking presentation—one that you can find in any coffeehouse in Vienna, according to Gutenbrunner.
Rob Patrinite, Robin Raisfield, & Adam Platt, NY Magazine Jun 1, 2008
“If there is an heir apparent to the Hapsburg Monarchy, it is Kurt Gutenbrunner, 45, who has singlehandedly raised the profile of Austrian cuisine in the Big Apple. Call it an Austro-American empire.
Fred Ferretti, IN New York, May 2008
“Kurt has brought New York City the best of Austrian cuisine, but more than that, he’s brought us “KG” cuisine… he puts his heart and soul into the food to bring people to his restaurants. Making his customers happy ultimately brings him happiness too.
Celia Cheng, Cravings Magazine May 2006
“Gutenbrunner’s culinary improvisations, his flair or making famously lumpy dishes light and palatable, are in demand. The chef heads an Austrian empire that garlands New York like the vines of a Viennese garden.
Gourmet Traveller April 2006
“It perfectly suits a certain casual mood and hearty appetite, proving that a restaurant needn't be tremendously significant to be significantly appealing. Wherever you see trout on the menu, get it, and leave room for the dessert pancake if it's available. “
Frank Bruni, The New York Times March 8, 2006
“It’s graceful and refined, and the plates are gorgeous. The food here is not a reinterpretation of Austrian and German cuisines; the dishes are classic.
Moira Hodgson, The New York Observer , February 19, 2006
“Mr. Gutenbrunner has no fear of creative heights: The remarkable attainments at his other restaurants testify to that. But here he shows a knack for vernacular cooking, too, which can be just as transporting.
Paul Adams, The New York Sun February 22, 2006
“Wallse, Kurt Gutenbrunner’s splendid Austrian restaurant in the West Village, glides towards its fourth birthday with the happy harmony of outstanding food, a felicitous setting and winning service. It observes culinary tradition with schnitzel, goulash and strudel, then steps off boldly along new paths of elegant simplicity and good taste.
Rob Lape, Crain’s New York Business, May 3, 2004
“For diners who have grown accustomed to a culture full of restaurants that shock and awe and then fall apart, it is a treat to find a restaurant that continues to sail along, assured and unfettered.
Amanda Hesser, The New York Times, May 5, 2004
“Blaue Gans is Kurt Gutenbrunner at his simplest, most accessible, and, by our lights, most satisfying. It’s unpretentious but polished, and fills a culinary niche. Which is why Blaue Gans gets a solid two stars.
Rob Patrinite, Robin Raisfield, NY Magazine January 14, 2006
“Likely the best place outside of Austria for authentic Viennese coffee and apple strudel is Café SabarskyLikely the best place outside of Austria for authentic Viennese coffee and apple strudel is Café Sabarsky.
Stefanie Berry Stark, USA Today June 25, 2002
