Wessel-Stuen

Frommer's Review

Other and better restaurants have opened to successfully challenge this longtime favorite, but the stube still has its habitués. This restaurant (named for the 18th-c. Danish/Norwegian humorist Peter Wessel) has some of its namesake's framed illustrations and all the trappings of an 18th-century wine cellar. It's decorated in old-tavern style with beamed ceilings, and its adjoining pub is a famous meeting place for locals. The chefs can be experimental at times, and the menu has kept up with the times with more modern ingredients and sauces, but they're also soundly grounded in the classics. Meals are likely to include such dishes as grilled filet of catfish with coriander, garlic, and lime; sea scallops with an orange-flavored basil sauce; grilled tournedos with forest mushroom sauce; and breast of duck with honey-blackberry sauce. Dessert might include a rum-based apple tart with vanilla ice cream.

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