Freud menu logo

By Jesse Topal.

After taking a walk around Greenwich Village, I stopped in to the newly opened Freud Restaurant, the latest endeavor from Michelin-starred chef Edward Frauneder, (Edi & the Wolf and the Third Man) which offers a contemporary take on Austrian fare. The charming and inviting 65- seat restaurant was designed by Austrian native Florian Altenburg.  The very welcoming hostess and wait-staff helped guide the meal to perfection.


The Slip_2_NF

Freud Burger_NF

The team behind The Third Man, Frauneder’s Viennese-inspired cocktail bar, offers a wine list focused on natural, organic and biodynamic wines with an emphasis on Central Europe, while the beer list echoes this region with a wide variety on tap such as Radeberger Pilsner, Schöfferhofer Hefeweizen and Braufactum Progusta. A few of the must try cocktails include; The Slip with Zubrowka Vodka, Lime Juice, Egg White, Simple Syrup and Orange Bitters; the Libido with Tequila, Lime Juice, Honey-Jalapeño Syrup, Turmeric Juice and Thai Basil; and the Taboo with Rye, Carpano Antica, Walnut Liqueur, Maple, Orange and Walnut Bitters. The very knowledgeable bartender is also very accommodating to anything else that comes to mind.


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The dinner menu begins with shared plates like Crushed Beets with Whipped Liptauer and House-made Crackers; Onion Tarte with Braised Cipollini, Gruyere Cheese and Onion Gravy as well as Albacore Crudo with Pumpkin, Basil and Crispy Sunchokes. Small plates include Scallops with Roasted Leeks, Smoked Ratte Potatoes and Elephant Garlic; and a Dark Rye Spätzle with Five Spoke Tumbleweed Cheddar and Cauliflower. Frauneder introduces a signature Freud Burger with Farmhouse Cheddar, Onion Jam and Crispy Fennel. If you still have room the selection of large plates include: Pork Neck with Bacon, Caramelized Lettuces and Anatto Sweet Potatoes; Grilled Skirt Steak with Charred Scallion, Black Shallots and Celeriac Mille-Feuille; and his renowned Wiener Schnitzel with Cucumber Dill, Yukon Gold Potato Salad and Cranberry. Desserts like Citrus Cheesecake with Blood Orange Compote and Brown Butter Crumble; and Chocolate Almond Cake with Quince and Pumpkinseed Sour Cream round out the menu.
The restaurant design incorporates original tile and sage green wainscoting, which serves as an inspiration for the restaurant’s color palette. Nodding to the turn-of-the-century brasseries in Fra uneder’s native Vienna, the space features vintage Austrian Thonet chairs, lush leather banquettes, marble topped café tables up front and a distressed mirror over the mahogany bar. In warmer months it will be very exciting to see what Freud has to offer once the patio seating opens.


Edi Frauneder - New York, NY

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