http://www.gothamist.com/2005/02/03/a_little_taste_of_vienna_in_nyc_cafe_sabarsky_at_the_neue_galerie.php All comments for A Little Taste of Vienna in NYC: Cafe Sabarsky at The Neue Galerie en-us 2007 nyc_daveh Tue, 05 Jun 2007 18:32:49 -0500 http://blogs.law.harvard.edu/tech/rss daveh@gothamist.com daveh@gothamist.com 60 http://www.gothamist.com/2005/02/03/a_little_taste_of_vienna_in_nyc_cafe_sabarsky_at_the_neue_galerie.php#comment-41643 http://www.gothamist.com/2005/02/03/a_little_taste_of_vienna_in_nyc_cafe_sabarsky_at_the_neue_galerie.php#comment-41643 Comments Thu, 03 Feb 2005 11:23:21 -0500 <p>extra tips: the line gets llllllloooooooonnnnnnngggggggg and they don't take reservations, so the earlier you get there, the better.</p> http://www.gothamist.com/2005/02/03/a_little_taste_of_vienna_in_nyc_cafe_sabarsky_at_the_neue_galerie.php#comment-41637 http://www.gothamist.com/2005/02/03/a_little_taste_of_vienna_in_nyc_cafe_sabarsky_at_the_neue_galerie.php#comment-41637 Comments Thu, 03 Feb 2005 10:41:34 -0500 <p>According to most definitions I can find online, it's "a fresh unripened cheese of a smooth texture made from pasteurized milk, a starter, and rennet." Another way of putting it, though, which is more understandable, is that it's kind of the German version of cream cheese. It's very soft and spreadable, and tangier than American cream cheese.</p> http://www.gothamist.com/2005/02/03/a_little_taste_of_vienna_in_nyc_cafe_sabarsky_at_the_neue_galerie.php#comment-41633 http://www.gothamist.com/2005/02/03/a_little_taste_of_vienna_in_nyc_cafe_sabarsky_at_the_neue_galerie.php#comment-41633 Comments Thu, 03 Feb 2005 10:27:49 -0500 <p>What's quark?</p>