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Heartbreak is helmed by Ingrid Roettele, a German-born chef who once ran the kitchen at Roettele A.G. in the East Village. The food at the new venue is a collection of Teutonic fare from several nations, including Germany (sauerkraut soup with pretzel dumplings), Switzerland (multiple fondues), and France (choucroute garnie, with sausages and other pork products galore). While the ambiance may remind you of a bus station in Switzerland, the bar is well-appointed, the staff prompt and courteous, the portions humongous, and the food probably better than at any German restaurant you"ve eaten in lately. Our favorite dish: sauerbraten made from a massive beef rib, drowned in midnight-brown gravy.