Inspired by the restaurant industry tradition of family meal, we're chatting with industry insiders to find out what they actually eat and drink.
Edi Frauneder has come all the way from Vienna to bring traditional spins on Austrian food to New York City. First with the Michelin-starred Seasonal in Midtown, and now with his recently opened casual East Village outpost Edi and the Wolf, Edi and his partners are taking the city by storm. Edi lives around the corner from Edi and the Wolf so he doesn't frequently need to cook at home, but when he does he sticks with the Austrian classic of wiener schnitzel. The dish is on the menu at both of his restaurants and features some seriously addictive potato salad that should be tried for a new spin on the picnic classic. But the real boost comes from a dollop of lingonberry jam; the tart fruit brightens up the entire plate.
Wine importer Carlo Huber, who also hails from Austria, is responsible for many of the wines for Edi's restaurants. For this traditional dish he recommends a traditional wine: grüner veltliner. Huber loves the Bernard Ott 2010 Weinviertel "Fass 4" Grüner Veltliner. Grüner's characteristic nose of white pepper and its broad, fresh taste pair well with both the meat and vegetable parts of this dish, and is dangerously drinkable.
Wiener Schnitzel with Potato Salad and Cucumber Salad
Wiener Schnitzel with Potato Salad and Cucumber Salad 
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