Seasonal Reopens With New Design and MenuBy Jenny Miller
September 12, 2013 By Jenny Miller | September 12, 2013
It's always a bit unnerving when a place closes "for renovations," as well-regarded Seasonal Restaurant & Weinbar did at the end of July. But you can breathe a sigh of relief for this one: Seasonal is back open today, and sure enough, the space has been given a revamp, and so has the menu. As you can see, the bar factors more prominently into the design, the better to emphasize a new raw-bar program; wooden tables and forest-green banquettes are meant to lend a relaxed air. But onto the food! Eduard Frauneder and Wolfgang Ban's retooled menu still has a contemporary Austrian focus, but new dishes include gin-cured oysters and cucumbers, alpine-cheese dumplings in bacon broth with kale, and daily specials, which today might mean red beet pasta with scallops and horseradish. Don't worry: Old favorites, including the best weiner schnitzel in town for our money, are still available. There's a new cocktail program as well (a collaboration with the duo's Viennese-inspired bar, the Third Man), so head on up to 58th Street and raise a glass. You can scope a slide show of dishes below.