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Brenner's Restaurant Review: This longtime Westside restaurant, open since 1936, has dropped most of its original German dishes (only the fried German potatoes and the fine apple strudel remain), but the steakhouse menu is alive and well. Starters include Texas quail with blue cheese, bacon and a juniper honey sauce. There are some excellent chicken dishes, a few Gulf Coast seafood items and even a vegetarian option or two, but the real stars of the menu are the steaks. There’s a six-ounce filet mignon and a 14-ounce monster center cut bone-in filet, as well as a 16-ounce Prime rib-eye. You can jazz it up with truffle butter or mushroom cream sauce, but the steaks are so good that they don't require extra flourishes. Typical steakhouse sides include mashed potatoes and creamed spinach, although we're still partial to the crunchy German potatoes.