We arrived for an early dinner at the Vienna Restaurant.  When we saw a group of people enjoying drinks on the restaurant’s inviting front porch, we expected a wait.  However, we were immediately seated in a cozy, inviting room with a central fireplace.  We were greeted by one of Vienna’s owners, who told us the evening specials.  As my companion and I were very interested in the history and décor of the building, which is listed on the National Register of Historic Places, she was very happy to share her and her husband’s experience in renovating the large 20-room, single-family home into a restaurant and bed and breakfast.  Previously it served as an eight-family tenement.

But you should see it now.  Throughout the evening, we would be treated to lots of light emanating through the large windows in our room, decorated in period European décor, and the light would slowly fade, making the room even more intimate.

After reviewing the menu, which had a wide selection of German and Austrian cuisine, we made our selections.  For appetizers my companion chose the braised fresh rabbit Durnsteiner.  Served over spatzle, a type of German pasta, the wild mushroom sauce was extremely light and flavorful and had hints of bacon.  The rabbit was moist and tender.  I chose the tree-ripened avocado with crab and fresh dill.  The crab was covered with Dijon, topped with dill and surrounded by creamy white avocado slices and lemon wedges covered in paprika.  The color presentation was as much a feast for my eyes as it was for my palate.  The fresh, pungent flavors of the Dijon and avocado played well off one another while the lemon added just the right amount of zest.

We also ordered ice coffees.  While we waited we were served hot fresh rolls and fresh garden salads.  What made the salads unusual was the dressing – a curry vinaigrette.  It had just enough kick.  Feeling adventurous, my companion ordered the Jager Schnitzel – a thinly pounded slice of veal covered in a wild mushroom sauce and served with root vegetables and cabbage.  It was fork-tender and full of flavor.  What was even more surprising was how light it was.  I ordered the caramelized pear and cheese ravioli out of sheer curiosity.  The over-sized ravioli were stuffed with parmesan and asiago and topped with braised pears.  The taste of sweet pears against the more earthy tastes of the cheeses had me speechless.  I’d never tasted anything quite like it.  It was sensational.

For wines, we selected a bottle of Montelpuciano d’ Aburruzo – a full-flavored, but light, Italian red wine that went well with our entrees.

For dessert, I ordered the apple strudel and my companion, the chocolate torte.  We both ordered the Viennese coffee, a strong blend with a touch of liqueur, topped with whipped cream.  In a word – fantastic.

The ambiance of the Vienna is soft and elegant.  The food, the service and the soft background music made it seem more like we were dining at a friend’s house.  Even the ornate, hand-written bill at the end of the evening was a nice touch.

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