In the small chance you got here while searching for medical advice, this post is not about pruritus. It’s about another itch. One that grows over time to revisit a favorite place. You are good for months, if not days after each visit, before the itch kicks in again. With Werkstatt its pretty much a perpetual itch lasting close to 9 years.
I vividly remember the first visit which was special for everyone involved including the hosts. This is what I wrote back then.. “This was also an especially fun evening for Thomas Ferlesch and family (wife and daughter). Not only visited by a world famous blogger, but also by Mimi Sheraton, a former influential NYT critic who handed the then young Ferlesch 4 stars in 1981 when he worked for Vienna ’79 (UES).”
Coincidentally, that was pretty much the last time I saw Mr Ferlesch. On every subsequent visit, it was the same young chef at the helm. But not only the quality hasnt budged, the place seems busier than ever. The only thing that changed is less nightly specials. But with a tried and true menu as such, it just makes decisions that much easier.
Besides, quality German/Austrian food in NYC is an endangered species. I see places slowly closing, and nothing new is opening, as far as I know at least. It’s also the perfect place to bring elderly parents, after getting tired of Turkish. On our last visit, we were hardly the only ones to do so. You dont even need to order Salmon!
Their only complaint of the night was “this is not how we make Matzo Ball soup”, which meant it was probably excellent. Other than that, we had a selection of the usual suspects, plus one new dish, a serviceable Bucatini with Short Rib and Mushroom Ragu. One thing is certain. It may not be evident to some diners, but the young chef at the helm got some crazy range.
Out of the regulars, Calamari & Kielbasa, Chicken liver Mousse, and the Pretzel called Best Pretzel in NYC (for good reason) have been on the menu I believe from day one. Three dishes that not only dazzle your taste buds, but even compliment each other.
Beef Goulash with Spatzle is another winner that we get occasionally. You may not find a more tender beef in the entire city. Got to add a side of Spatzle with cheese because the other one comes without. In parties more than 2, you cant get enough Spatzle. And I’m not sure anyone ever walked out without having one of the Schnitzels. When the owner’s car plate says Schnzl, you know what to do. Make it a Wiener.
Choc/Hazelnut Crepes and apple strudel for the finish of course. There’s not only a strong beer menu, but the cocktails are consistently excellent. This is the place that got us hooked on Palomas and its many variations. A fine Paloma is the perfect cure for summertime sadness, and maybe even Pruritus.
Werkstatt
509 Coney Island Ave (Brooklyn)
Recommended Dishes: Pretzel, Calamari, Chicken Liver, Brussels Sprouts, Beef Goulash, Schnitzel
Eating With Ziggy 