Hot off his successes at Wallsé, Café Sabarsky, and Thor, chef Kurt Gutenbrunner (the original chef at Danube) turned to the more homely and commonplace—a neighborhood bistro such as you might find in Vienna, sans the creativity of Wallsé, and Sabarsky's towering pastries. Blaue Gans is little changed, roomwise, from when it was the hapless Le Zinc, but now the bill of fare encompasses kavalierspitz (boiled beef shoulder with horseradish), jäger schnitzel ("hunter's" veal cutlet with mushrooms and bacon), goulash soup (just like the old Bavarian restaurants of middle Queens), and smoked trout. Note: mainly recommended for the colder months.

Location Details

139 Duane St.
New York NY 10013


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