Wednesday, October 30, 2013

FLX Restaurant Week: Dano's Heuriger on Seneca


Danou0026#39u003Bs Heuriger on Seneca

is a one-of-a-kind dining establishment in Finger Lakes Wine Country. It combines the traditional Viennese Winery Restaurant concept with the region’s acclaimed wines, agricultural bounty and the delectable Viennese-inspired cooking of Executive Chef Dano Hutnik and Pastry Chef Karen Gilman.

Heurigers are an integral part of life in Austria; it is a place for friends to gather to enjoy new wines and hearty foods served family style in a casual atmosphere. Dano’s on Seneca recreates this atmosphere in a beautifullly designed building on the east side of Seneca Lake.

Dano, born in the Ukraine, was a ballet dancer in Vienna for fifteen years before he pursued a culinary career. After studying the culinary arts in Paris and San Francisco and working in various dining establishments in New York and San Francisco, he settled in Ithaca in 1990 with his wife, Karen, to open Dano’s. Since then, Dano’s has been received many awards and  much acclaim in various publications.

Dano HutnikKaren worked in fine dining while pursuing her art career before opening the restaurant. She wears many hats at the establishment including business manager, front of house operations, and pastry chef. Her art even graces the walls. Both Dano and Karen have been featured chefs at the James Beard Foundation on four occasions.

The rotating menu of Dano’s features Viennese spreads and artisanal breads, salads, roasted and smoked meats, vegetable dishes, homemade sausages and cheeses, fresh seafood, homemade pickles and preserves as well as Viennese pastries.

For Restaurant Week, Dano’s is serving both lunch and dinner with ingredients sourced from over ten farms. Choose from house made chicken sausage with root vegetables, pickled pumpkin and house made mustard or sample a plate of Dano’s house made cheeses, made from locally sourced milk. The cheeses are accompanied by green tomato chutney, a roasted grape relish and bread from Wide Awake Bakery. Finish lunch with Buffalo Milk Yogurt Panna Cotta with a grape gelee and live oat tuille.

For dinner, start with a cup of Borscht followed by New Life Farm Duck Two Ways with Dano’s house made apricot and orange brandy sauce, red potato gratin, and fall vegetables or Honey Nut Squash Gnocchi a la Romano. The gnocchi is served with braised fall greens and sage butter, garnished with Dano’s Sheeps Milk Blue Cheese and spiced walnuts.

Lastly, enjoy a cheese board or Buck Wheat Honey Gugelhupf with Dano’s Quince Compote and Buckwheat ice cream for dessert. Gugelhupf is similar to a bundt cake; perfect to enjoy after a meal with coffee or tea.

A meal at Dano’s, whether it be for Restaurant Week or regular service, is sure to be memorable and delicious.

Menu | Call 607-582-7555 for reservations

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