NYC question for Foodie (and others)

[wondersofwine]

HW, that is interesting about the Germans importing boar meat from Texas. I figured they used European boar meat but who knew.
That restaurant in Pacific Grove, Ca (originally Old Europe and then moved across the street into a Victorian house and called it Gernot's) had rabbit and boar on the menu. Also mushroom balls coated in a light airy batter and then deep fried (but not greasy). The first time I had the mushrooms at Old Europe I told the waitress they tasted like the fried mushrooms in the Kitzbuhel region of Austria (encountered on ski trips when I lived in Germany). She said "The owner/chef is from Kitzbuhel" and brought Gernot out of the kitchen to meet us. Small world when you can identify the hometown of the chef from biting into an appetizer! (I wish I were equally clairvoyant in blind-tasting wines).