Ribs of Vienna

Descending into this cellar feels like entering a shrine to smoke and salt. The menu is a straightforward list of what you actually want to eat. Start and end with the ribs. You can go classic, but the kitchen gets creative with ginger and sesame or a herb-heavy Provence style. For those who like a challenge, the Diablo ribs come loaded with chili and jalapeños. They don't skim on the sides either. Every rack comes with crispy wedges and coleslaw. If you aren't feeling the pork, the beefsteak arrives sizzling on a 400-degree lava stone so you can sear it exactly how you like. And since you're in Austria, they still do a solid Wiener Schnitzel for the traditionalists. Wash it all down with a cold Kaiser beer. It’s simple. It’s heavy. It’s perfect.

The air down here is different. It’s a mix of roasting meat and 16th-century brickwork. You won't find any imperial pretension in this basement. Instead, expect long wooden tables and low ceilings that trap the sound of a hundred happy diners. The crowd is a chaotic mix. You'll see students splitting a meter of ribs next to businessmen who’ve ditched their blazers to avoid grease stains. It's the kind of place where strangers ask what marinade you ordered because it looks better than theirs. Staff in orange uniforms move fast, dodging through the arches with heavy planks of food. Don't expect a quiet, romantic whisper. Do expect a lot of laughing and the constant clinking of heavy glass mugs.

Vienna has plenty of refined coffee houses, but locals come here when they want to actually get full. It’s a reliable escape from the overpriced tourist traps surrounding St. Stephen’s. The value is unbeatable. You get a mountain of food for a fair price, which is rare in the 1010 zip code. It’s also the city’s default setting for a group night out. The 'Ribs Lounge' is almost always booked for birthdays or office parties because sharing a three-foot plank of ribs is the ultimate icebreaker. While the menu leans toward american food vienna style, the hospitality is purely local. It isn't a flash in the pan. It's a consistent, cavernous staple that hasn't changed its winning formula in years.