MyWorldReviews.com

Wallsé

New York, New York, United States

Wallsé is a Michelin-star fine dining restaurant located in the West Village of NYC. The restaurant was on a cute corner and consists of two small rooms. The tables were packed very close together, but that's typical for this neighborhood. Everything we had was very good.

One thing worth mentioning is the Manhattan I ordered on the rocks - it was served with a large ice cube, perfectly shaped like a cube. I loved this detail.

Dress

Smart casual is appropriate

Cost

Most appetizers were around $15-$20, with entrees being around $35-$40.

Reservations

When we visited around 6pm on a Sunday evening, there were still a few open tables. Reservations are recommended.

Items Ordered

Amuse Bouche

The amuse bouche was a marinated monkfish ceviche. It started out with a strong fishy taste quickly followed by the marinade, which was fresh with a strong citrus flavor.

Spätzle

Quark Spätzle with Braised Rabbit, Root Vegetables and King Oyster Mushrooms

The spätzle was lighter in flavor than some I have had in the past - it didn't feel too heavy. It went very nicely with the small pieces of rabbit, brussel sprout, and mushroom.

Chestnut Soup

Chestnut Soup with Armagnac Prunes and "Wiener Melange"

The chestnut soup was rich and creamy. The chestnut flavor was mild, but detectable - they lent their rich buttery flavor to the soup. There was a single prune in the middle of the dish that added a very sweet note. The bowl of soup was not very big - which is good considering how rich it was.

Lamb

Rack of Lamb with Turnips, Eggplant, Tomatoes and Zweigelt Sauce

This dish had two pieces of lamb served with some small vegetables (mainly onion and turnip) and a red wine reduction. The pieces of lamb were served rare and encrusted with flavorful herbs. The sauce was very flavorful and the perfect accompaniment to the lamb. My only complaint is that there could have been a few more vegetables.

Roasted Duck

Roasted Duck with Chestnuts, Cipollinis and Wild Rice

This dish consisted of six pieces of rare duck served on top of a bed of herb-infused wild rice with a couple chestnuts and onions. The sauce was excellent and flavorful, although perhaps a bit salty. The chestnuts went very well with the duck, and the rice was very flavorful. Like with the lamb, my only complaint with this dish was the lack of vegetable.

Salzburger Nockerl

Salzburger Nockerl with Huckleberries

Salzburger Nockerl is an iconic dish, and we had to try it at Wallsé. It did not disappoint. It was more filling than we thought it would be. It was like a very moist and sweet meringue topped with icing sugar. There were a bunch of huckleberries on the bottom in the middle of the plate that went nicely with the meringue.