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Thomas Beisl

In 1981, Thomas Ferlesch became the first 23-year-old chef awarded a coveted four stars from New York Times dining critic Mimi Sheraton. Now, this Austrian-born chef whips up his Viennese dishes for Brooklyn patrons in his own restaurant, Thomas Beisl, just across the street from the Brooklyn Academy of Music.

The menu, crowded with exotic ingredients and vowels topped with umlauts, pays homage to the diversity of Viennese cooking. Try the beef gulyash, served with spätzle and tender braised beef cheeks, or the gravlax (marinated salmon with mustard and dill sauce). There are vegetarian selections as well, such as the polenta gratin with fontina cheese and mushroom ragout. Top off dinner with the apple strudel served with “schlag” (homemade whipped cream) or “palatschinken,” a crepe stuffed with your choice of apricot jam or hazelnut and chocolate filling.

If you are on the way to BAM, stop in for a pre-theater drink and try the “Egon-Schiele,” a champagne cocktail with elderberry syrup named after the Austrian-born artist. On weekends, brunch-seekers can taste the Viennese souffle pancakes with raisins and fruit compote. On Monday nights, a three-course $18.98 prix fixe menu is served. Outdoor seating in an enclosed patio is available year-round. Open for lunch Tuesday through Friday, weekend brunch from 10:30 am to 3:30 pm, and dinner every night.

Where: 25 Lafayette Ave. at Ashland Place
Tel: (718) 222–5800
How much: Entrees: $15–$22.
AmEx
Updated Jan. 12, 2010
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