We picked this restaurant because it was on Bookatable, and the idea of Austrian cuisine sounded intriguing and possibly not as meat-centric as the meals we had been eating all week. I was a bit leery of a hotel restaurant, since in the US that tends to mean ok-to-mediocre, but the menu sounded interesting. The restaurant itself is modishly decorated, a little hard-edged. The food claims to be Austrian-fusion, and the menu offers traditional dishes as well as more experimental ones. We opted for the 4-item tasting menu, chef's choice (although the waitress asked if there was anything we didn't like), which that evening consisted of a meat-and mashed potatoes dish, a marinated shrimp dish, a falafel-like chickpea item, and "tofu with black vegetables", which was my favorite. We also had an eggplant puree as a complimentary starter. As a Californian used to Asian foods, I'd add a little extra heat to some of the dishes - the shrimp, especially - but I can understand catering to local tastes.
My only regret is that they're so far away, as they had a lot of interesting dishes I'd like to try.
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