Wallsé will be getting some updates starting July 11. We will be back in early September refreshed and ready to serve again.
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By Sierra Tishgart


“A week or so ago, Pete Wells rereviewed Wallsé and sent my husband and me into a fit of nostalgia over when we used to live closer and go there a couple of times a year, which led to us returning for a date night. I had the chanterelles with a semolina dumpling (it’s like a matzo ball that tastes nothing like the bread of affliction) in a creamy broth studded with chives, and the schnitzel, and we split a side of the braised red cabbage. There was also a boulevardier at the bar before, a glass and a half of wine, and their Salzburger Nockerl, a toasted marshmallowlike meringue on top of a slip of caramelish jam and a bite of my husband’s Sacher torte. I never, ever needed to eat again.”

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