This is the restaurant to fill all of your classy sausage and schnitzel needs. Run by Patina alum Bernhard Mairinger, an Austrian-born chef, the menu reads like that of a high-end Viennese spot. In addition to fried cutlets and tube-encased meats, there are more contemporary plates like braised pork cheeks and crispy belly served with cabbage and vanilla-scented carrots.