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"People go to Spagio for many things, but in my mind, nothing beats chef Hubert’s schnitzel. It comes in the traditional presentation: a slice of veal pounded thin, then breaded and fried. It is served with tiny peas soaked in a bit of cream, along with a pile of crusty fries. I sometimes opt for mine prepared “Jaegar-style”, which includes a mushroom cream sauce on top. Good schnitzel is a rare thing."