THIS RESTAURANT IS CLOSED Handke's Cuisine

THIS RESTAURANT IS CLOSED Handke's Cuisine Restaurant Review:

The setting---the restored cellars of a brewery just south of downtown---is downright dramatic. (Despite vaulted stone ceilings, the noise level thankfully remains under control.) The main attraction, though, is the food, prepared under the deft hand of chef-owner Hartmut Handke, who has high standards and the will to impose them. So you can safely assume that stocks, pastas and other basic ingredients are made right here. Better than most about ferreting out local produce, Handke has the passion and the expertise to locate even the most ephemeral supplies of exotic mushrooms. So, rule number one at Handke's: if a mushroom dish is offered, order it, whether it's as exotic as a Madeira and chanterelles cream sauce for a veal chop, or as simple as scrambled eggs with morels. Rule number two: if you like veal, try at least one veal dish, such as the sautéed veal scaloppine in a forest mushroom sauce. Rule number three: get the brown sugar crème brûlée with seasonal berries for dessert---it's as good as it gets. Because of its atmosphere and location, Handke's Cuisine is as much a favorite for business entertaining as for social dining.