Over the years together, Wolfgang Ban and Eduard Frauneder have perfected their own modern take on Austrian cuisine - one which combines traditional techniques, contemporary innovations, and updates to some of their favorite childhood dishes. The team behind the prestigious private catering group, Elderberry Catering, chefs Ban and Frauneder, together with a small group of investors, have opened Seäsonal Restaurant & Weinbar, their first venture open to the public. Their goal is to provide elegant home-cooking in a sleek but welcoming setting.
Ron Gushue of ERG Architects in Greenwich, Connecticut worked to create an intimate setting that would enhance the sophistication of the food. Rich, brown leather-clad banquets and a celestial ceiling, punctuated by tiny threads of light shaped into branches, creates a glowing canopy to the dining room. Additionally, the white washed walls act as a revolving canvas for the works of Austrian and German artists and can be expected to rotate seasonally with the menu.
The chefs at Seäsonal pride themselves on maintaining the utmost quality in their cuisine, and therefore, consistent with its name, the kitchen uses only the freshest seasonal ingredients. The visual presentation of each plate is the final step in the process, and the chefs have ensured that the look of each plate matches the refinement of the food itself and the décor, creating an unforgettable dining experience.
- seasonalnyc posted this