Located in the historic hub of the Lower East Side, this tiny spot has simple Austrian fare, and an excellent selection of beers, wines and schnapps. The menu is dominated by meat, pork mostly, and it lends itself to snacking. It’s best to start with the aufschnitt teller, a mixed appetizer plate of sorts. On it, there are two kinds of cured pork belly, liverwurst, Hungarian blood sausage, a pile of housemade pickles, a dollop of creamy Liptauer cheese and a pile of buttery toasted rye bread.