Gothamist
A non-profit newsroom, powered by WNYC.
Gothamist
Listen Live
Food
Klee, Famous For Forbidden Fromage, Gets A New Concept
By
Garth Johnston
Published Jun 16, 2011
Modified Jun 16, 2011
Share
FacebookTwitterRedditEmail
Never miss a story
Email address
By submitting your information, you're agreeing to receive communications from New York Public Radio in accordance with our Terms .
By
Garth Johnston
Published Jun 16, 2011
Modified Jun 16, 2011
Share
FacebookTwitterRedditEmail
We rely on your support to make local news available to all
Make your contribution now and help Gothamist thrive in 2026. Donate today
Gothamist is funded by sponsors and member donations
Daniel Angerer and Lori Mason's restaurant Klee Brasserie, which you might remember from that time it had samples of human breast milk cheese (the forbidden fromage), is not long for this world. Angerer and Mason have announced that, to better "go with the grain" of people's spending habits, they will close next month and reopen as an Austrian heuriger.
"Klee's been around for five years. We were kind of ready for it," Mason told Grub Street. "With the change in the economy, people’s spending habits have changed. They’re not spending as much on wine; check averages have gone down. We decided to go with the grain instead of against it."
As such the new Klee will have a simplified menu and concept, and a more accessible new wine list. The name for the new Klee hasn't been finalized but we're told they are thinking Heuriger. Klee's final dinner services should be around July 4th.
Tagged
breast milk cheese
daniel angerer
forbidden fromage
heuriger
klee
klee brasserie
lori mason
Garth Johnston
Read more
Gothamist is funded by sponsors and member donations
Gothamist is funded by sponsors and member donations
MORE food
Can opening a restaurant in a New York museum turn the food into a work of art?
These city institutions — including museums, galleries, and auction houses — are hoping customers will find a luxurious meal to be as appealing as the priceless works on the walls.
By
Joshua David Stein
Published Nov 4, 2026
Why NYC restaurants are playing coy about sustainability
Though it has multiple benefits, the practice remains popular for one basic reason: it saves money.
By
Samantha Dady
Food
Why NYC restaurants are playing coy about sustainability
Though it has multiple benefits, the practice remains popular for one basic reason: it saves money.
By
Samantha Dady
Where are the cheapest drinks in NYC? A new report details the city's average prices.
By
Hannah Frishberg
North African restaurants are rare in NYC. These 10 are the best.
By
Robert Sietsema
10 dishes that demonstrate the delicious diversity of curry in New York City
By
Robert Sietsema
Never miss a story
Catch up on the most important headlines with a roundup of essential NYC stories, delivered to your inbox daily.
Sign upEmail address
By submitting your information, you're agreeing to receive communications from New York Public Radio in accordance with our Terms .