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Dressed in the dirndl costume of the country, Tanya Brandl, this charming restaurant's owner, and her German staff present authentic fare such as spätzle, sauerkraut, sauerbraten, goulash, an array of schnitzels and apple strudel served with a pitcher of vanilla sauce for dinner in its cozy Bavarian Room with comfortable booths. Among the café’s signature schnitzels, our favorites are the wienerschnitzel and the Jäegerschnitzel (prepared by request with a chicken breast instead of pork) sautéed in a mushroom and onion-wine sauce. Among side dishes, we like the potato dumplings, German fried potatoes and red cabbage. Hearty platters laden with cold cuts flown in from the Old Country, plus bratwursts, sausages, Polish kielbasa and 20 varieties of beer are offered for lunch in the cheerful café-market complete with shelves displaying more than 400 items, most of them imported from Germany. Among fare in its adjoining Beer & Wine Cellar---open all day Sunday, for dinner only the rest of the week---are hot Brie and Camembert cheeses with crackers, soup of the day, sausages on buns with kartoffelsalat (potato salad), pork schnitzel and German potato pancakes with applesauce. Beers and German, Austrian, South Tyrolian and Alsace wines nicely complement the savory cuisine.
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