I’d heard good things about the celery root schnitzel at Werkstatt, a relatively new restaurant on Coney Island Ave. I’m a fan of celery root, but I couldn’t quite figure out how they would make schnitzel out of it. I imagined that maybe they formed some mashed celery root into a patty and then fried it, which sounded pretty good to me. It turns out I was wrong, though. I went with some friends for my birthday, and in addition to a yummy giant pretzel and some tasty cocktails I ordered the aforementioned schnitzel (they also have more traditional meat varieties). They take a large slice of whole celery root, boiled until soft in what I’m guessing is seasoned water, and then bread it and fry it. It’s got great flavor and texture, and topped with a squeeze of lemon and some tartar sauce it’s a fantastic dish. As with most Austrian fare the schnitzel come with some tasty salads — cucumber, potato, cabbage, and tomato — but the celery root schnitzel means vegetarians don’t have to make a meal out of those side dishes.
Werkstatt — 509 Coney Island Ave