Kurt Gutenbrunner wrings maximum flavor from first-rate ingredients in his elegantly stark West Village restaurant, turning the native Austrian?s Viennese specialties?like thin, crumb-coated veal schnitzel or tender white asparagus buoyed by sherry foam?into contemporary masterpieces. Other exemplary dishes include a vivid spring pea soup, poached lobster with fennel and figs, and lamb loin slices in a classic zweigelt (a peppery red wine) sauce that takes two days to make. The staff ably suggests fine flavor marriages from the selection of Austrian wines. Finish with the renowned apple strudel. Art from the personal collection of painter-epicure?and Wallsé regular?Julian Schnabel hangs on the white walls.