Clean and modern with pops of bright red to keep things playful, this spot from Chef Bernhard Mairinger is Austrian centric but draws influences from around the globe. The dishes are shareable and the wine list is as interesting as the menu, with selections skipping across central Europe. Order as a flight to pair with creative dishes such as steak tartare "paprikash," a riff on the traditional starter mixing in smoked paprika and topping with grilled asparagus, a raw quail egg and a kaiser roll. Perfectly thin and crispy wiener schnitzel is then ramped up with blistered shishito peppers and smashed roasted potatoes, while a lingonberry and yuzu chutney adds a nice hint of sweetness to round out the dish.