After another less than pleasant excursion to the local Metro (Austria’s version of Sam’s Club), we were looking forward to dinner at the snack shack in the Baumax parking lot. It is exactly what it sounds like: a shack set up in the parking lot of a home repair supply store that sells food and beer… and stiffer drinks in case you had a rough shopping experience, which we inevitably do with a two- and three-year old in tow.
To our dismay the snack shack only had three hot dogs left, so we headed into the nearest village to search for a more substantial dinner as our two-year old shrieked “huuuungry! I am huuuuuuungry!” We parked in front of the first restaurant that looked open which, fortuitously, turned out to be the heuriger Weinort. We ordered a viertel of wine each and grape juice for the kids, who by this point had resorted to eating ants off the ground.
Better than ants.
My husband ordered the large portion of schnitzel, and the menu did not lie when it said “large.” It took both of us, with a little help from the kids, to finish the three large, tender, and perfectly fried pieces of pork schnitzel. It was accompanied by potato salad, which was almost as good as the main itself. Austrian potato salad is not generally prepared with mayonnaise; instead, it has some sort of tangy vinegar, red onions, and fresh herbs. I need to learn how to make this, maybe even in time for our 4th of July BBQ.
I ordered a plate of the gebackene gemüse, which is an assortment of deep fried vegetables served with tartar sauce. In this instance the gemüse consisted of mushrooms, cauliflower, zucchini, eggplant, and an unidentified yellow, fibrous vegetable (I think it may have been a type of squash). This dish is very popular in Vienna and I’ve not encountered a bad version yet.
Even though I enjoy the fried vegetables, I don’t think I’d attempt to make this at home because I dislike the smell of deep frying food. Maybe once we return to the States if a) I acquire a deep fryer and b) we have a house with a kitchen with good ventilation. I would like to learn how to make a good tartar sauce, though, so this is now on my list of things to learn to make.