by Daniela Galarza
http://la.eater.com/archives/2012/06/18/taste_viennesestyle_coffee_pastry_gelato_at_my_vienna.php

Spin Mlynarik, My Vienna's owner, creator, and gelato-maker, is so consumed with the idea of replicating a true Viennese cafe in Beverly Hills that he has imported nearly everything—the espresso maker, gelato goblets, the Julius Meinl coffee, the teaspoons, himself—from the Old World. The menus look exactly as they would in Western Europe, full-color laminated books with highly stylized versions of elaborate ice cream creations.

By Kat Odell
http://la.eater.com/archives/2012/06/05/more_austrian_for_little_santa_monica_via_my_vienna.php

Who knew? Two Austrian eateries in LA within six months, and both on the same Beverly Hills block? Construction is wrapping up for My Vienna, Little Santa Monica's new European-style gelateria and coffeehouse.

By:Pamela  S. Busch, Special to The SF Examiner 07/26/12 9:51 PM

http://www.sfexaminer.com/entertainment/food-and-wine/2012/07/austrian-gr-ner-delivers-fruit-and-minerality

Organic: Grüner veltliner wines from Austria started  to make an impression in the mid-1990s in the United States and use high-quality  grapes, usually offering a fruity flavor. Grüner veltliner is no longer the wine of geeks; Austria’s pride and joy has  made it into the mainstream.

By Sharla Blanz, New Jersey Monthly
July 25, 2012
http://njmonthly.com/blogs/on-the-vine/2012/7/25/groovy-gruner-veltliner.html

I spent a summer in Austria years ago. I wish that I could say I had toured the vineyards and wineries that produce one of my favorite white wines, Grüner Veltliner.

Published July 25, 2012 FoxNews.com

http://www.foxnews.com/leisure/2012/07/25/best-sausages-cant-pronounce/

Hotdogs, brats, liverwurst...when it comes to sausages, Americans have their comfort zones. But the delicious charcuterie that exists other places is nearly limitless -- if sometimes not for the faint of heart.

Thursday, July 19, 2012, by Matthew Kang

http://la.eater.com/archives/2012/07/19/bernhard_mairinger_of_bierbeisl.php

Set on opening the first authentic Austrian restaurant in Los Angeles, chef Bernhard Mairinger launched BierBeisl in the former Beverly Hills La Bottega Marino space back in February. From its minuscle kitchen, the 6'7" chef personally cooks up almost all of the restaurant's dishes.

by Jon Bonné
http://insidescoopsf.sfgate.com/blog/2012/06/29/austria-farming-and-the-new-biodynamics/

None of the advances in Austrian wine, as I wrote about here and here, could be possible without an exceptional commitment to farming. In recent years there has been more focus than ever on improving work in the vineyards

July 7, 2012 |  9:00am
http://latimesblogs.latimes.com/dailydish/2012/07/celebrate-rainier-cherry-season-at-bierbeisl.html

Don’t let this one get away: Wednesday is National Rainier Cherry Day, marking the Rainier cherry’s short six-week season in the Pacific Northwest.

http://insidescoopsf.sfgate.com/blog/2012/06/27/austria-the-next-spot-for-great-red-wine/

My column on Austrian wine focused on the country’s white wines, but let’s not overlook its reds, which I discussed in detail in a column last year.

Published 10:33 a.m., Monday, June 25, 2012
http://www.sfgate.com/food/article/A-field-guide-to-buying-Austrian-wines-3660962.php

Some tips for buying Austrian white wines. Because many 2011 wines have yet to arrive, retail prices and alcohol levels aren't listed below.

By Lesley Balla
http://blog.zagat.com/2012/06/is-beverly-hills-new-little-austria.html

When one Austrian steps down, two step in, or so it seems in Beverly Hills.

June 19, 2012 |  4:16 pm
http://latimesblogs.latimes.com/dailydish/2012/06/thursday-taste-schnapps-from-austrias-top-distiller-at-bierbeisl-.html

Here’s the chance to taste the world-class schnapps and spirits of artisanal Austrian distiller Hans Reisetbauer.

http://www.bizjournals.com/charlotte/print-edition/2012/06/15/wolfgang-puck-puts-accent-on-southpark.html

Celebrity chef Wolfgang Puck hails from Austria but still possesses a Southern accent.

By LETTIE TEAGUE
http://online.wsj.com/article/SB10001424052702303807404577432762895195158.html?KEYWORDS=Austria

I'VE RARELY heard anyone talk about drinking rosé without mentioning the place where they drank it and how they felt there.

In Vienna, and boiled the old-fashioned way.

By Victorino Matus
http://www.weeklystandard.com/articles/wheres-beef_646398.html

If you are craving Spaetzle, Wiener Schnitzel and exquisite Austrian wine, then Dano’s Heuriger is where you should go.

http://dinersjournal.blogs.nytimes.com/2012/06/08/cafe-kristall-steps-up-its-viennese-waltz/

 By FLORENCE FABRICANT
June 8, 2012, 10:26 am

When the Swarovski crystal boutique opened in SoHo about a year and a half ago, it included Cafe Kristall, all sparkly and mainly white and beige, with light food and drinks by Kurt Gutenbrunner, the Austrian chef and owner of Wallsé, among others. Now both the cafe and the menu have been redone.

By Eric Pfanner

PARIS — In my column this week on the Wachau region of Austria, I look at the issue of rising alcohol levels in wine.

The whites of the Wachau have sometimes been criticized for their heft, with alcohol levels that have crept above 15 percent in certain cases.

By Alice Short
http://www.latimes.com/travel/la-tr-sacher-20120429,0,3258139.story

VIENNA — The Hotel Sacher will never be mistaken for a hip hotel. The elaborate gilt trim in public rooms, the old-school celebrity photos that adorn the walls and the tourists in line to sample Sacher torte — all evidence that guests are unlikely to think of Philippe Starck or Shawn Hausman as they explore the place.

By S. Irene Virbila
http://www.latimes.com/features/food/la-fo-0421-review-20120421,0,136682.story?track=rss
 
"Grammel schmalz," says our waiter, setting down a small bowl of pristine whipped white pork fat sprinkled with bits of pork crackling.