Augustine’s Viennese Wedding Soup Is Like a Middle European Ramen
Italian wedding soup is easy to find in New York, especially at old-school red-sauce restaurants. Viennese wedding soup, not so much. But according to Bâtard chef-partner Markus Glocker, who also assumed executive-chef duties at Augustine last fall, they’re not so different: both broth-based, with some kind of meat,…More »
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