German restaurants can be fun. German food can be tasty. Although we’ve not made it to the European continent, we have sampled “authentic” German food at restaurants in several cities here in the U.S.A.
A musician with an accordion serenaded us when friends treated us to a farewell dinner in the Twin Cities.
When we lived in Columbus, Ohio, we tried the lunch buffet as well as dinner at Schmidt’s Sausage Haus.
Juergens, where we ordered bakery treats and (not-so-great) coffee, was also in Columbus’ German Village neighborhood.
In New York City, we stumbled upon Hallo Berlin, where they had a satisfying $10 lunch special.
North of Philadelphia, some people think that Otto’s is a great place to eat, but we prefer to drive into the city for sausages. We enjoyed the currywurst at Reading Terminal Market, then tried lunch at Brauhaus Schmitz restaurant on South Street.
Usually, an entree at any American restaurant is more than enough for me. Even when I think I might have room for dessert, the price tag reminds me that I have cookbooks and ingredients at home. This past weekend, the weather cooled down a bit after a few days of 90-degree temperatures, so I baked and boiled to try a few recipies from The Best of My Grandmother’s German Cookery.
If I’d paid more attention to the boiling eggs and potatoes, the Kartoffelsalat would have had a better texture. My dash of salt could have been a bit stronger, too.
The Apfeltorte was pretty straight out of the oven, but the flavor and moistness improved after 2 days under glass.