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Manhattan

Danube again....

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Restaurants & Bars

Danube again....

Claire Li | Jun 29, 2001 01:28 AM

I've been back to Danube twice in the past 3 months, both before and after our rather disappointing experience in May at Grammercy Tavern. The visit to Danube in March was not the experience that we'd come to expect. The appetizers were good as usual(my favorite being the grostl of lobster, fois gras, and delicate veal ravioli), but the main dish that was highly recommended by the new (to us) waiter, of salmon with a caviar sauce, was so salty that is ruined the dish. As 5 of the 6 diners at our table chose that dish because the waiter so glowingly recommended it, it put a rather disappointing pall around the meal. I, as usual, had the lobster with saffron/curry sauce and was content, but also as nothing else on the menu appealed to me, slightly bored. The deserts, however, were all wonderful, no complaints at all. Anytime anyone has ordered the strudel there, it has been exquisite. The tiny but delicious catalina creme and the delicate light crepes are also surefire hits. Our most recent visit to Danube last weekend was much much better. The appetizers were well executed as usual. They allowed 1 of our party to order the appetizer of sweetbread from the tasting menu as an a la carte selection. The appetizer of grostl is now served with a topping of a green foam (although I am not sure what benefit that was suppose to do to the dish). The main dishes were all good. The saffron-curry lobster was good as usual, the duck breast, although not crispy, was very nicely layered with flavors. The gently simmered salmon with root vegetables was wonderfully tender, and the sea bass was also reported to be delicious. The only complaint that I would make that again the kitchen was a little too liberal with the salt, but not so much that the little scoop of mashed potatoes that is offered to everyone couldn't couteract the salty flavor. The deserts were again wonderful, with a delicious chocolate soufle (more like a molten chocolate cake), the light crepes, and something like a
frangelico(?) ice cream wrapped in a petite chocolate cone(?). The staff was almost 100% new and very young in appearance, but very accomodating. The kitchen is always more than willing to accomodate different dietary requests like a non-dairy dish, or no mushrooms. Overall, this continues to be one of our favorite restaurants.

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