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Specialties
Austrian Home Cooking
History
Established in 2000.
It started as an extension of Max & Moritz’s Austrian Night. The name comes from a Viennese mental asylum.
Meet the Business Owner
Paul G.
Business Owner
I have started as a dishwasher in the East Village in the Eighties, then moved up the kitchen hirarchy to line cook. After 2 years I moved to New Orleans and got a thorough education in Cajun cuisine, with a lot of seafood that Austrians like me never get to see. Later, back in New York, I trained with mostly French chefs, and became a pastry chef for 6 years (executive pastry chef at the Park Hyatt in NYC). After working at La Gauloise, Jean Laffite and Bistro Jules as sous chef and head chef I decided to open my own place. I found a lovely little spot in Park Slope, named it «Max & Moritz» (after an Austrian childrens book), got a loan, and opened in1996. It went very well and after 6 years I opened another place down the block, this time returning to my Austrian roots, and we now feature only Austrian comfort food. We have now been open for over 12 years and try to provide consistent quality and a warm ambiance for our many regulars and curious tourists and Manhattanites.