Convenience is a dangerous thing, as it makes people return to the places that are known to be bad. Two years ago, Brandauer’s restaurant on the top floor of the Gerngross shopping mall served me such a tough goose that it should have put me off that place forever. Yet today I was back, eating a slightly better, but still a sub-average bird.
The leg (yes, this year I am only getting legs) was not tough, thanks to swimming in a soup of something that did not have much to do with goose. Unfortunately, that soup also eliminated any crunchiness from the bird’s skin, leaving only a bit of saltiness. The meat, on the other hand, had hardly any salt in it and was of a dark brown, dead color – a sign of pre-cooking and rewarming. The red cabbage was acceptable, but so sweet that I wonder if the cook did not mix some berries in it. The white cabbage (I ordered both types, just to try) was horribly sour and overcooked and, in my opinion, inedible, but there may be people who actually like it that way. No one sane can like the tasteless dumplings, though.
Still, the goose deserved one point more than back in 2014. At this speed, by 2020 the goose may actually start to get good. Of course, I doubt this very very much.
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