Come back later for Wallsé‘s reopening announcement. Online reservations are available for October.


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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