Spicy Austrian

No, we're not discussing Arnold Schwarzenegger, but my Thanksgiving dinner.

As you may have read on this site, I planned to dine at Thomas Biesl across from BAM with my mother. I had visions of Celery Root Schnitzel and Milchram Strudel with Hot Vanilla Sauce dancing in my head. Nowhere in my vision did I see jalapeno peppers.

I saw wrong.

Who woulda thunk that the Butternut Squash Soup with Dill would be infused with searing heat? Not to mention the Traditional Stuffing?

Needless to say, my Mom, who prefers milder fare, was a bit disappointed. I wasn't too jazzed myself.

But, I must give kudos to the lovely waitress who said the chef had regretted his jalapeno madness and offered us two flutes of champagne with a dash of woodruff syrup. One sip of this "house cocktail" and we couldn't help but be thankful.

P.S. If the whole concept of woodruff syrup is foreign to you, I suggest you drop in to the Waterfront Ale House or a German-American tavern and order up a Berliner-Weisse with dram of the stuff. (And, if you just can't bring yourself to drink green beer, you can try the raspberry version instead.)

Comments

[allan chin]

also had t-day dinner at thomas beisl with wife and friend.

couldn't get enough of the spiciness, ESPECIALLY the butternut squash soup!

entirely unexpected, but a most welcome change of pace! but ultimately, it is geschmacksache...

i imagined it was the chef's concept of what turkey dinner would taste like if it were indeed austrian and cooked in the old eastern provinces...

[the vamp]

Agreed that it is a matter of taste. Just really felt a heads-up on the menu or from our server was required, since prickly heat isn't usually expected in Austrian fare. And, to be honest, don't think I would've made the reservation if I'd known, since my Mom isn't big on spicy food.