NYT: Appetizers include warm smoked eel and foie gras with fruit chutney, while main dishes offer a Mediterranean-Mideast touch, such as the succulent, smoky-sweet shank of lamb with cinnamon, cumin.
NYT: If you don’t have an Alsatian grandmother to cook you boiled beef with horseradish or riesling-braised chicken, Fink’Stuebel is a warm, wood-beamed substitute.
NYT: the fast-rising 1741 restaurant occupies an early-19th-century mansion whose stairwell elevates guests through four levels of small salons decorated in Baroque boudoir style.
NYT: A clawfoot tub and a disconnected, disused commode are among the seating options in this trashy-chic design haven.
NYT: More rustic and refined, Le XX, a wine bar, opened this year with tables made from barrels, a cozy lounge nook and a list of Gallic vintages.
The Independent: a traditional Alsatian winstub (tavern)... a cosy place to sample choucroute.
" The rustic Strasbourg restaurant, loved by such luminary chefs as Jean-George Vongerichten, serves the epitome of Alsatian comfort food with its choucroute garnie stealing the show."
