 Put dietary precautions aside when you enter this cozy Central European restaurant loaded with old-world charm and lots of calories. Expect to start with homemade bread, cheese and an apple, served to every table, lunch and dinner. Don't fill up, though, because there's much more hearty fare to come. The specialties are the crispy-skinned duck (served on homemade sauerkraut) and the dumplings. Other menu items include goulashes, quiches, Wiener Schnitzel and numerous other pork, veal, steak and chicken dishes, most with rich sauces you haven't eaten in so long you almost forgot how good they were. If goose is offered as a special, get it. Lunch on Fridays is not available in the summer, but resumes for the rest of the year. |
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