Café Sabarsky Menu – New York, NY

Type : Austrian restaurant

Location : New York, NY

Café Sabarsky offers a modern take on the culinary heritage of Austria with a menu that reflects the history and allure of the Viennese café and restaurant traditions. Café Sabarsky is under the direction of Executive Chef Christopher Engel. The German-born Engel earned coveted Michelin-star ratings in his work for the restaurants Wallsé and Aureole.

Sweet-toothed art lovers pause for Viennese pastries & savory dishes at the Neue Galerie’s cafe. Based on 794 reviews, the restaurant has received a rating of 4.3 stars. Price $$$

✔️ Dine-in ✔️ Takeout ✔️ No delivery

Café Sabarsky 10028

Address:
1048 5th Ave, New York, NY 10028

Phone: (212) 288-0665

Website:

Social Profile:

Hours

Tuesday Closed
Wednesday Closed
Thursday 9 AM–8 PM
Friday 9 AM–8 AM
Saturday 9 AM–8 PM
Sunday 9 AM–8 PM
Monday 9 AM–5 PM

Menu

BREAKFAST, LUNCH, AND DINNER
Steirisches Erdäpfelgröstl, Käse, Speck & Spiegelei
Roasted Potatoes topped with Sunny Side up, Cheese Bacon, Pickles and Styrian Pumpkinseed oil
Spiegeleier Mit Schinken
Bavarian Ham and Eggs
Palatschinken Mit Räucherforelle & Oberskren
Chilled Smoked Trout Crêpes & Horseradish Crème Fraîche
Weisswurst Mit Brezen & Händelmaier‘s
Bavarian Sausage with Warm Pretzel & Sweet Mustard
Hausgemachtes Müsli Mit Joghurt & Honig
House made Granola with Yoghurt & Honey
Zwei Weiche Eier Im Glas Mit Brioche
Two soft – boiled Eggs in a Glass & Brioche
Fruchtsalat
Fruit Salad with seasonal Fruits & Berries
Räucherlachs Mit Frischkäse Und Gurken
Scottish Smoked Salmon, Cream Cheese & Cucumbers
Frühstücksbrotkorb Mit Marmelade, Und Gugelhupf
Scottish Smoked Salmon, Cream Cheese & Cucumbers
Marillenpalatschinken
Crêpes with house made Apricot Confiture
Gulaschsuppe Mit Erdäpfeln
Goulash Soup with Potatoes
Kürbiscremesuppe Mit Kürbiskernöl Und Kürbiskernen
Honey Roasted Butternut Squash Soup with Pumpkinseed Oil and Toasted Pumpkin Seeds
Palatschinken Mit Räucherforelle & Oberskren
Chilled Smoked Trout Crêpes & Horseradish – Crème Fraîche
Spätzle, Erbsen, Korn, Karotten, Schwammerln Estragon
Spätzle, Summer Vegetables, wild Mushrooms & Tarragon
Wiener Schnitzel, Mit Erdäpfel – Gurkensalat
Wiener Schnitzel (veal) with Potato-Cucumber Salad & Lingonberries
Bio- Paprikahendl Mit Spätzle
Organic Chicken Paprika “Paprikás Csirke” with Spätzle
Wiener Rindsgulasch Mit Spätzle
Viennese Beef Goulash with Fresh Herbed Spätzle
Südtiroler Bergkas Knödel, Speckkraut
South Tyrolean Cheese Dumpling, Speck & Cabbage Salad, Brown Butter
Weisswurst Mit Brezen & Händelmaier‘s
Bavarian Sausage with Warm Pretzel & Sweet Mustard
Bratwurst Mit Sauerkraut & Rösterdäpfel
Roasted Bratwurst, Riesling Sauerkraut, Roasted Potatoes & Mustard
Rote Rüben Salat Mit Ziegenkäse, Pinienkernen Und Sherry – Vinaigrette
Beet Salad with Goat Cheese, Pine Nuts and Sherry Vinaigrette
Blattsalate Mit Radieschen, Kürbiskernöl Tomaten & Avokado
Boston Lettuce with Herbs, Radishes, Cherry Tomatoes and Pumpkinseed Oil
Krabbensalat Mit Avocado Und Tomaten Mit Zitronen-Vinaigrette
Crabmeat Salad served with Avocado, and Tomatoes and Lemon – Vinaigrette
Gekochter Schinken, Eiaufstrich, Kren
Cooked Ham, Egg Spread, fresh Horseradish
Hausgemachter Leberwurstaufstrich Zwiebelmarmelade
Housemade Liverwurst Spread with Onion Confit
Pikantes Ei Mit Gurkerl Und Paprika
Spicy Eggs with Cornichons and Paprika
Matjes Herring, Ei, Äpfel, Roten Zwiebeln
Pickled Herring, Egg, Apple, Red Onion
Räucherlachs Auf Jungzwiebel – Streichkäse
Smoked Salmon on Scallion Cream Cheese
Sachertorte
Classic Viennese dark Chocolate Cake with Apricot Confiture
Klimttorte
Chocolate and Hazelnut Cake
Schwarzwälder Kirschtorte
Chocolate Cake with Cream & Cherries
Sabarskytorte
Chocolate and Rum Cake
Joghurt – Beeren – Mohntorte
Yoghurt, Seasonal Berries, Poppyseed Cake
Mozarttorte
Pistachio, Chocolate, Nougat Cake
Adele – Schnitte
Passion Fruit, Coconut Mousse Cake
Topfentorte
Quark Cheese Cake with seasonal Fruit
Kürbis – Gewürzkuchen Mit Bananen Ganache
Pumpkin – Spice Banana Cake
Linzertorte
Hazelnut Tarte with fresh Raspberry Confiture
Feuilletine
Chocolate Hazelnut Mousse Cake
Frischer Frucht – Streuselkuchen
Fresh Fruit Crumble Tarte
Marmor – Guglhupf
Marble Ring Cake
Apfelstrudel
Apple Strudel
TAKEAWAY MENU
ORGANIC CHICKEN PAPRIKASH WITH SPÄTZLE
Austrian cuisine is heavily influenced by all the cultures found within the borders of the former Austrian-Hungarian Empire (1867–1918), which spanned throughout Central Europe. Chicken Paprikash originated among the farmers of southern Hungary, who supplied the peppers from which paprika is made, and two towns in the region—Kaloscsa and Szeged—are well-known for their excellent paprika. “Paprikás Csirke Nokedlivel” is one of the most famous variations on the paprika preparations common to Hungarian tables, which found its place in many Viennese cafés and restaurants. MAKES 2 SERVINGS
VIENNESE BEEF GOULASH
This dish traces back to the ninth century, and was typically eaten by Hungarian shepherds. Early versions did not include paprika, as this ingredient was not introduced to the Old World until the 16th century. Hungarian sweet paprika is now considered an essential part of the recipe. Goulash is one of the few dishes that actually tastes better on its second day, after it is reheated. Serve with spätzle (Austrian tear-shaped pasta). Enjoy! MAKES 2 SERVINGS
ROASTED BRATWURST, RIESLING SAUERKRAUT AND ROASTED POTATOES WITH MUSTARD
While sausage recipes can be found as early as 228 A.D., and although, some sources list over 40 different varieties of German bratwurst, the first documented evidence of the bratwurst in Germany dates from 1313, in the Franconian city of Nürnberg (Nuremberg). How these sausages are eaten varies by locality, but they are most commonly served with roasted potatoes, sauerkraut, rye bread, and spicy mustar MAKES 2 SERVINGs
BAVARIAN WEISSWURST WITH WARM PRETZEL AND SWEET MUSTARD
A Weisswurst, literally white sausage, is a traditional Bavarian sausage made from minced veal and pork back bacon. The Weisswurst was created in Munich on February 22, 1857, and has since become a very important part of Bavarian cooking and lifestyle. Legend has it that the Weisswurst was invented by a mistake in 1857, when an innkeeper in Munich ran out of sheep casings for his Bratwürste and in order to feed his hungry guests, used tough and chewy pork casings instead. MAKES 2 SERVINGS
SPÄTZLE, MUSHROOMS, CARROTS, PEAS, TARRAGON
The tradition of making “Spätzle” can be traced back to the 18th century, although medieval illustrations are believed to place the pasta at an even earlier date. In 1725, Rosino Lentilio, a councillor and personal physician from Württemberg, concluded that “Knöpflein” and “Spazen” were “all the things that are made from flour.” Since March 2012, Swabian Spätzle and Swabian Knöpfle have been awarded the EU quality seal for “Protected Geographical Indications (PGI)” and are protected throughout Europe as a regional specialty. In order to be able to bear this sign, one of the production stages of the product must have taken place in the respectively defined region of origin MAKES 2 SERVINGS
SACHERTORTE MIT SCHLAG
The world’s most famous cake, the Sachertorte, is the result of several lucky twists of fate. The first was in 1832, when the Austrian State Chancellor, Prince Klemens Wenzel von Metternich, gave his kitchen staff the task of concocting an extraordinary dessert to impress his special guests. As fortune would have it, the chef had fallen ill that evening, leaving the apprentice chef, then 16-year-old Franz Sacher, to perform this culinary magic trick. Metternich’s parting words to the talented teenager were, “I hope you won’t disgrace me tonight.” Franz Sacher seized the moment and conjured up the confection of a lifetime, the chocolate cake that would go down in history as the ne plus ultra of desserts: the Sachertorte. The cake soon gained a cult following, and was deemed “presentable at court.” From then on, it was a favorite at the Imperial Court and soon went on to win the hearts (and palates) of the world. 2 SERVINGS
WIENER APFELSTRUDEL MIT SCHLAG
Apfelstrudel is a traditional Viennese dessert, a pastry popular in Austria, Germany, the Czech Republic, Italy, and in many other countries in Europe that once belonged to the Austro-Hungarian Empire (1867–1918). The oldest known strudel recipe is from 1697, a handwritten recipe housed in Vienna at the Wienbibliothek im Rathaus. Whether as a type of sweet or savory layered pastry with a filling inside, the strudel gained popularity in the 18th century through the Habsburg Empire. Austrian cuisine was formed and influenced by the cuisines of many different peoples during the centuries of the Habsburg Empire expansion. Strudel is related to baklava, which came to Austria from Turkey via Hungarian cuisine. Apfelstrudel is considered to be the national dish of Austria, along with Wiener Schnitzel and Tafelspitz 2 SERVINGS
MOZART TORTE
This torte is named after the classical composer Wolfgang Amadeus Mozart, who was born in Salzburg, Austria. It is hard to pin down a classic recipe for Mozart Torte, as these vary considerably. One thing that is clear is that the original cake was inspired by the dessert Mozartkugeln. Confectioner Paul Fürst first created Mozartkugeln in 1890 in Salzburg. It consists of spheres made out of Viennese nougat, which has a soft, truffle-like consistency, and pistachio marzipan covered in chocolate. Their popularity inspired the Mozart Torte, invented by Michael Prousek in 2005 for Chocolaterie & Grosskonditorei Aïda in Vienna. Although developed more recently than Apfelstrudel and Sachertorte, this delicious cake is a modern classic! SERVINGS

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Menu Photos

Photo Gallery

Order and Reservations

Reservations: resy.com

Reviews

ff
Visited the museum which was just one floor of art not very spectacular and decided to try the cafe on the ground floor as well.

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Kseniia Dubovitskaia Dubovitz
This is an amazing place if you’re looking to find a bit of Europe in NYC! Sometimes, you might get lucky and secure a table without a reservation or a long line, but I recommend booking in advance. The food here is incredible – from sausages and soup to desserts, everything is so delicious!

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J.Y
The best Viennese cafe you can find in New York, located just in the corner of the Neue Galerie. When you enter in, right away you can feel the old time atmosphere. Food is delicious, my favorite is trout, and then of course the excellent Austria coffee and superb Apple strudel and Sachetorte. Only problem is the restaurant always has a long line, so plan ahead.

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Fran Kim
It is a fancy place to have a nice brunch or lunch on a Saturday with the family. The wait line is inevitable, as it is a popular spot. The food is ok, nothing too special. The food was a little too salty for us. Kids loved the hot cocoa. They mentioned the flavor was rich and it wasn’t too over sweetened. Ambiance is rich, but temperature wise it did feel a bit drafty inside. I visited the gallery with my 2 children and husband prior to coming in.

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Natasha
One of the places you must visit in New York. 1) Go to website and check hours and days of operation. See what options suit your schedule and budget as the place isn’t cheap. Try to find one where reservations are available.

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Alex Kark
Great cozy dining room inside the gallery. Feels just like a cafe in Vienna.

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Amy Roberson
Worth the wait. The wiener schnitzel was fantastic and the potato/cucumber salad was the perfect complement (I think there might be horseradish?). Not a place to sit and linger — it’s small and there’s often a line — but the food is so good that you’ll inhale it and be on your way. I wish I’d saved room for dessert because everything in the display case looked great.

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Alan Varghese
Dessert review: Exceptional European desserts with the perfect texture and great taste. Prices are slightly higher but are acceptable ($11-$14) given ambience and European feel of the place. There is usually a bit of a wait (15-20) at peak times to get in (be sure to be in Cafe and not museum line).

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Hasanain Hasan
This place is super European classy.

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Benoît
Some good deserts but kind of overhyped for the price.

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