Vienna was f eatured in the Worcester Magazine - January & February issue of 2007

Vienna was featured as a romantic get-a-way

close to home in the Central Massachusetts area located on the Connecticut/Massachusetts bordering Sturbridge MA

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Chef Krach offers an  Austrian house

specialty with the shadow of Emperor Franz Joseph behind him.

Imperial Crown of the Austrian Empire

Imperial Crown
of the Austrian
Empire

Chef, Jonathan Krach hold a Boar shank - One of Vienna Restaurants house specialty

Chef - Jonathan S. Krach

 

Vienna has been mentioned in the July 05 issue of Traditional Home Magazine and Resource Guide by the Acclaimed Author & Antiquities expert, Judith Miller, for the Famed annual Brimfield Antique Show held every May, July & September each year in Brimfield, MA

 

Be sure to visit Brimfield's many informative websites

Brimfield.com

May 13 - 18

July 8 - 13

Sept 2 - 7

 

The Kettle & Kask

Click here

Link to article blog

" Weekend at the Vienna"

Written by Steve & Jen Asbach

"Vienna Restaurant & Historic Inn offers top-notch hospitality-as-lifestyle Restaurant and Inn, in a charming New England village."

When husband and wife team Jonathan and Lisa Krach (rhymes with “Bach”) bought the property at 14 South Street in Southbridge, Massachusetts, the bank didn’t “get” their concept for a place that welcomed guests with an old-world European feel and cuisine to match. Five years later, this convivial inn is one of the principal reasons why guests should visit the central Massachusetts village. The main dining rooms, done in dark walls and white woodwork, are outfitted with vintage chandeliers and working fireplaces. Entrées prepared by küchenmeister Jonathan and served by hostess Lisa range from "lollipop" lamb chops cooked to pink perfection, to seared Nantucket scallops on a plate of citrus beurre blanc and Atlantic cod done in olive oil, garlic, fresh tomatoes and herbs. Traditional German dishes include plump Austrian veal and pork sausages and potato dumplings served in a brown sauce with a hint of horseradish. From the inn's wine cellar, holding over 1000 bottles and 100 different labels, you might sample a 2005 Huber Hugo Grüner Veltliner or a Rosenblum 2004 Petite Syrah. We suggest ending your meal with the butter crème-layered cherry marzipan or the chocolate hazelnut torte. Be sure and try the tequila-honey-lemon digestif, "Bear Hug" -a specialty of the house.

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