...and schnitzel
Who knew people were so interested in (and knowledgable about) German food? You have to wonder why restaurateurs are opening up all these trendy little bistros and tapas places.
If you don't know what I'm talking about, take a look at my inquiry yesterday about German restaurants in the area. It's been getting as many comments as anything I've posted.
Comments
German restaurants need to follow the example of the Irish Pubs. They really need to tap into the beer hall atmosphere and move away from the kind of places your grandparents would take you.
How many Irish Pubs does Baltimore have? I'm sure more than I could count. Now, if the Irish Pubs were just about fish and chips or Sheppard's Pie, does anyone really think there would be so many of them? Considering that German food and beer are better than their Irish counterparts, it seems a German Beer Hall would be a winner.
Posted by: Robert | July 31, 2007 1:14 PM
For many years, I enjoyed visiting the House of Munich, a restaurant in Chula Vista, California, that specialized in roast duckling, German style. Bathed in a robust gravy, it was wonderfully rich, with tender, flavorful meat and crispy skin -- unlike Peking Duck, Canard L'Orange or any other variation. I've been looking high and low for a German or Middle European restaurant that served duckling since moving to Baltimore. That was 16 years ago and I'm still looking. Any suggestions?
Posted by: Michael Gray | August 1, 2007 3:36 PM