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J. Betski’s Restaurant Review: This tiny dining room surrounded with mirrors reflects the east European heritage of chef/owner John Korzekwinski. You will experience bratwurst and sauerkraut in a whole new light, and discover such dishes as crisp duck confit with red cabbage, spätzle with cardamom-maple sauce, mushroom-and-cabbage pierogi with sage butter, and pork schnitzel with potato and dilled cucumber salads. Modestly priced “pub plates” could be, on any given evening, chicken stew with Cognac, bacon and spätzle, pork and cabbage rolls with Dijon caper cream, or a charcuterie plate of speck, duck sausage, pastrami and assorted pickles. Hefty and filling, they go for anywhere from ten to twelve bucks. Desserts have included cherry-almond bread pudding, Sacher torte, and apple strudel with brown sugar maple ice cream. The wine list focuses on unusual German and Austrian choices, and is matched by a beer lineup that leave connoisseurs very happy.