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Did anyone go to the opening last night? How was it?

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  1. I just looked at the menu for the first time. That is one awesome beer list.

    6 Replies
    1. re: mkfisher

      Yes. And their website isn't horrifying, which is impressive. Decent restaurant websites are pretty rare...

      1. re: maillard

        Au contraire! I noticed too many errors in grammar and punctuation to count. As an aside, although I realize it is named for the chef's wife, who is also co-owner, Bronwyn is a regrettable name for a German restaurant, as it has a Celtic connotation. Too bad the chef didn't marry a Brunnhilde!

        1. re: greygarious

          I didn't say the website was good, I said it wasn't horrifying. Have you seen Doowee and Rice's website? (Who knows if there are any grammar errors on that thing, my eyes started bleeding too quickly for me to tell.) Or all the websites for chinatown restaurants that don't actually have any content at all, just ads?

          Sure, ideally restaurant websites would be great, but the reality is they generally range from annoying to ghastly. So if a website has a clean design, no flash, and I can find what I need, good enough. Though Bronwyn does lose points for pdf menus. Come on, people, your site is built in wordpress, is there really nobody on staff who could update a menu page?

      2. re: mkfisher

        How many taps do they have? Its not specific on the menu which are bottles.

        Nice to have some German food options in town besides Jacob's Wirth.

        1. re: LStaff

          I saw a post on Eater that said there are 10 beers on tap. If you look at the beer menu, I think anything that is 16 ounces (and doesn't say it's from a can) is served on draft. That means these beers are likely on draft (in addition to the "house beer" listed at top of menu):
          Hofbrau, Original Lager, Munich, DE 16oz
          Thomas Hooker, Munich Lager, Bloomfield, CT 16oz. 4.8%
          Kulmbacher, EKU Pilsner, Kulmbach, DE 16oz 5%
          Ayinger, Brau Weisse, Aying, DE 16oz. 5.1%
          Erdinger, Weissbrau, Erding, DE 16oz. 5.6%
          Schneider, Sommer Weiss, Munich, DE 16oz 5.4%

          1. re: huuvola

            Yeah, that's exactly how the waiter described the options on tap last night to me - because the taps actually weren't working for the first part of the night, unfortunately.

      3. I went, it was pretty awesome. The cocktails were great the decor was impressive, nothing like I have ever seen in the area. The smoked soft shell crab was really good but my favorite was definitely the foie gras kinish. I tried a couple sausages, and I definitely think they are the best around but I already knew they would be after sampling a bunch at TW.

        1. I was really impressed all around. The only hiccup was somewhat slow service, but I wouldn't hold that against any restaurant in their first few days or weeks. I'd definitely recommend the Knodel from the Starters section - it currently includes fiddleheads, which won't be around for much longer. I went with one other person, so we didn't have room to try any additional starters or any wurst, but everything going to nearby tables looked and smelled amazing. We did get the bread basket: big thumbs up for the challah. I'd get it on its own if they sold it as a loaf. For entrees, my mom (who is very picky and very Weight Watchers-oriented) got the Bavarian roast chicken and absolutely loved it; she said it was the best chicken she's had in recent memory. I tried the blood pasta, which was hearty and had nice flavors from the citrus and spring onions. We definitely don't have anything quite like Bronwyn in Somerville (that I know of), and I can't wait to go back and try more. I'm particularly excited for the biergarten to open up. The menu's on the pricey side for me, so I'm most likely to return to drink beer and eat pretzels, but everything else is definitely worth exploring.

          2 Replies
          1. re: blumiethekoala

            Looks fantastic! I'm assuming the 4th photo is the Bavarian roast chicken (on sauerkraut, it looks like?) What are the last 2?

            1. re: Allstonian

              Yep, they were nice enough to substitute sauerkraut with the chicken (picky mom doesn't like red cabbage!) It also had grilled pineapple, which was fantastic. The last two are desserts. The second to last is the Kaiserschmarrn - Kaiser's pancake - a fried dough and apple concoction. It was delicious but seemed like a tiny portion for the price ($7, I think). The other one is a German chocolate cake with a huge side of whipped cream. I found it to be pretty dry and would try a different dessert next time.

          2. I thought it was really fantastic, I went with three other people so I was able to try a fair bit. The bierwurst, lemon weisswurst, currywurst and kielbasa were all incredible. Tim is truly talented with sausages.

            I loved the Giant Pretzel, though it was definitely more toasty and less doughy than I was expecting. The mustard sauce it came with was delicious.

            Honestly I wasn't as crazy about the bread basket, but I didn't try the challah. It was good, just not as amazing as the other stuff.

            The Drei cocktail was quite delicious, a bit tart and bitter but in a good way.

            The knodel was great, as was the GurkenSalat (basically pickled onions, cucumber, and dill.)

            The Borscht was like none I'd had before—rich and smooth with a real clean bright beet flavor.

            The potato salad was good though I probably won't order it next time, just didn't blow my socks off.

            I think my favorite item, honestly, was the Rebekuchen with smoked ramps. Good lord, it was heavenly—buttery and tender with a dark crunchy exterior. Then again, I'm a sucker for a good fritter.

            The German chocolate cake was honestly a bit dry. Not sure if this was an opening night hiccup, but I'd give it another shot. Excellent deep cocoa flavor, though.

            Service was a little slow but I chalk that up to opening night, everyone was extremely nice.

            I can't wait to go back and in an attempt to order every. single. thing.

            3 Replies
            1. re: xerxes_xerxes

              I fully agree re: kielbasa; it had such a strong succulent flavour. Thought the knodel didn't really benefit much from the fiddlehead puree. The puree was subtle and the knodel just overwhelmed it. The smoked kale in the pierogi was delicious, but the egg remoulade tasted like a liquid potato salad and definitely detracted.

              Went on third night. Service not too slow. The interior space around the bar is too tight. The bar could stand to be smaller.

              1. re: mrtan

                Good point on the fiddlehead puree, I had totally forgotten about it because I thought the knodel itself was so delicious, but yeah the fiddlehead was too delicate. Interesting on the egg remoulade, I was very interested in ordering the pierogi--would you still recommend it?

                1. re: xerxes_xerxes

                  Yes, I'd definitely still recommend the pierogi. I mostly avoided/minimally dipped into the egg remoulade, and the pierogi pieces themselves are quite substantial in both size and taste.

            2. I hit Bronwyn last night with three German-food loving friends, and we all had a great time.

              We all started out with the liter of house beer, which is imported from Germany. Nice and light lager, great match for the food. Pretzels were hot and crispy, mustard rich and horseradish-y. We started with their terrific house-made braunchweiger, the tender Rebekuchen, and the creamy, chunky schmaltz. For mains we shared the tender, rich sauerbraten (on fingerling potato salad), the huge haxe (which was fantastic with its baked apples), and the jagerschnitzel -- which was so good, topped with wild mushrooms and walnuts, that we ordered a second one. One of my DC's proclaimed it the best German dish he'd ever had.

              Deserts (chocolate cake and babka) were a bit dry. Ended with an Eins cocktail, which smelled like a potpourri wreath but tasted like a smooth, excellent Manhattan with a hit of spice. Great service, nice space. I'm eager to go back.

              6 Replies
              1. re: Boston_Otter

                Was the haxe crispy on the outside?

                1. re: LStaff

                  Yes, decently crispy skin, though it could stand to be a bit crisper. Quite a lot of decadent fat that had rendered to a creaminess.

                2. re: Boston_Otter

                  I forgot to mention the Wurst Platter we got as well -- it had half-links of all of their different sausages. All were really excellent, but I especially enjoyed the kielbasa and bludwurst. Really nice house-made sauerkraut, too, with lots of juniper berries.

                  1. re: Boston_Otter

                    I'm excited! Thanks for the thorough report!

                  2. re: Boston_Otter

                    zest, plse enlighten us as to haxe. I found nothing. thx!

                    1. re: opinionatedchef

                      What they call "haxe" on the menu is Schweinshaxe, a roasted pork hock or 'knuckle'. It's about 2 lbs. with crispy skin and tender flesh & lots of melty fat, with roasted apples on the side. The photo on Wikipedia of a Schweinshaxe looks pretty much like what we got. I think it was $32. It's a lot of food.


                  3. How has the wait been? Would like to try it on a weekday (non-Friday) night.

                    4 Replies
                    1. re: Prav

                      I would just call around 1-2 PM and make a reservation, when I called at the end of last week it wasn't a problem getting the date/time I was looking for.

                      1. re: pcarC4

                        They are no longer taking reservations. It's first-come-first-served. The line was out the door on Wednesday. I got a table last night at 6pm no problem, but it was pouring rain and most people were out of town for Memorial Day, so this could have been a fluke.

                        1. re: culinaryclimber

                          Oh wow, yes their website says they are no long taking reservations. I wonder if they had trouble with timing or maybe they just want to get as many people seated as possible. Hopefully my reservation for this week I made awhile ago is still valid.

                          1. re: pcarC4

                            I tried to go last night, but they were quoting an hour and a half wait (this was at about 6:30 in a a downpour, but it was Friday). I did hear them seat a couple in front of us who had a reservation, so I would hope they are just not taking new ones but honoring existing ones.

                            We were up for a bar seats or a table, so they took our number and called about 40 minutes later, but we were seated and happily eating at Casa B at that point.

                    2. I had a great meal last night at Bronwyn. The food was excellent and timely, and the service was top notch. Our server (Cory) actually shook my hand and remembered my name after our meal! I'd highly recommend trying the Grapefruit Heffeweissen. The Spatzle needed salt and Cory admitted that they were playing around with the right amount of salt in this dish, so I expect that will change. The Zungerblutwurst was delicious however, and the Bretzel are well worth the price.

                      1. Four of us went there yesterday at around 6:30p, didn't have to wait even a moment. Service is as friendly as everyone said.

                        The bretzel is indeed delicious, although the pretzel-y malt flavors are very subtle so you need to use the strong stone-ground mustard judiciously (in which, I could not taste any roast apple, as it was described). I tend to like a slightly softer, chewier pretzel; this one was kind on the verge of tough. But maybe this is more traditional German. Someone in my party ordered 2 more to take home, and they were the same.

                        We ordered the wurst platter (a pricy $30) which comes with shift-knob sized examples of each of the wursts, with the super friendly waiter throwing around "the best of the wursts!" cheerfully as he brought it. Sadly, none of the wursts stood out to us as things we could envision ourselves craving again. Don't get us wrong - everyone in our party was a wurst person, with considerable a spectrum of experience in sausages, among the midwest, Boston, Germany and eastern Europe. One of my DCs makes her own sausage.

                        We found the textures to be all very similar - there was no variation among coarseness or fineness that these very distinct sausages should have. The curry wurst and the lemon weisswurst were my favorite, but I wouldn't say I would go back again for them. The bloodwurst didn't have much of a blood flavor at all, though I could just be used to the mighty heme-strength of Spanish morcillas.

                        Rebekuchen were 2 potato pancakes, greaseless and light, with random drizzles of fiddlehead fern puree. Nice but overpriced.

                        The spaetzle weren't the usual grated-cheese-like morsels, light and springy, dusted with black pepper; instead, a wooden bowl arrived with almost what was like ripped apart dough, covered in gooe-y cheese and asparagus. It was unctuous, heavy, but the flavor was delicious. Definitely a dish to split, though, because its heaviness would make you feel like sludge.

                        Knödeln were advertised as bacon dumplings, two patties of what tasted like bacony, savory french toast arrived. More fiddlehead ferns and their puree.

                        For dessert, our waiter suggested we get the Berliner and the apple pancakes. The Berliner were 2 dense, small hot balls; chewier than American jelly donuts, and were not over-filled with the sweet fake jam you usually find. A small bowl of chocolate ganache came on the side, but we felt the ganache completely overwhelmed the pastries. They were OK but the ganache is unnecessary.

                        The apple pancakes were quite delicious. They arrive in scraggly strips with dollops of not-overly-sweetened apple butter. I would recommend this over the Berliners.

                        I'm happy we got to try it, and I'm happy we didn't have to wait, but I don't know if I'm dying to go back. I'd guess I'd make a 2nd visit to try other things on the menu, like the schnitzel.

                        With 4 beers, the Wurst plate, 3 bretzels ($8 each), rebekuchen, knodeln, spaetzel, the berliner and the apple pancakes, it came to $143. Four diners.

                        1 Reply
                        1. re: Prav

                          I definitely agree that the Wurst platter is overpriced for the size of the sausages on it; it was nice as an appetizer taster for my group, but if I'd gotten it for myself as my entree, I would've been pretty disappointed at the portion for the price.

                          Their bludwurst is very different than other blood sausages I've had -- it's crumbly and rather sweet, with a rich spice flavor to it. I really enjoyed it, though, for what it was. Definitely want to try the apple pancakes next time I visit.

                        2. I went this past Saturday with a friend right after the Champions League final, the pairing of German food after Bayern Munich won the title was irresistible.

                          The beer list did indeed look fantastic, and something Bavarian like the Paulaner would have been perfect. Alas, my physician has barred me from consuming beer, and I chose a glass of blaufränkisch instead. My DC had a glass of a sparkling grüner. Both were decent wines, but a beer really would have hit the spot..

                          For dinner, we started with the pierogi filled with smoked kale. It was an interesting interpretation of the iconic Eastern European dumplings, the smoked kale pleasantly replacing the usual meat filling without losing any of the usual heft. The knödel came next, which were like sliced bread pudding rather than dense dumplings I was expecting. With the bits of bacon interspersed, it reminded me a bit of dim sum turnip cakes, except with a different texture. The taste of fiddleheads was a bit lost in the dish.

                          The zungenblutwurst had a richly spiced flavor that was quite nice, but it lacked textural contrast as the filling seemed homogenously ground. The "zunge" part was a bit lost as nothing could be easily identifiable with tongue. The jägerschnitzel was excellent: tender veal scallops with sautéed shimeji and maitake mushrooms, honeyed walnuts. I found this version much more delicate and refined than the jägerschnitzel I have come to expect, which is slathered in a rich gravy of button mushrooms. The spätzle consisted of large, irregular blobs of dough, but the emmentaler and onions made it quite reminiscent of käsespätzle. However, the mint and asparagus were nice touches to lighten the dish. We also had a side of sauerkraut that was altogether too acidic and made me wonder if additional acid was added beyond the natural fermentation.

                          We arrived at 5:30 because we wanted to beat the crowd. Thankfully, we were seated immediately, but unfortunately, we were finished with dinner by 6:30. We had a huge issue with pacing, as all of our dishes more or less arrived simultaneously. The last dish to arrive was the spätzle, but there was literally no space on our table to accomodate, so the waiter took it back and forth from the kitchen until we had only just finished the knödel.

                          All in all, I thought the food generally had good flavor and were interesting twists on German classics. Its probably the best German food I can think of in Boston (Jacob Wirth isn't exactly strong competition). I would go back if I were in the area, but its so far out of my way that I can't imagine making the trip specifically to go back just to eat there. To me, its on the level of good neighborhood restaurant, but not destination dining.

                          1. Jenny Ondioline and I ate at Bronwyn Wednesday evening to belatedly celebrate my birthday, and overall our meal was everything me might have hoped for. I could wish that it weren’t quite so spendy (our check came to $105 plus tax/tip,) and that it weren’t such a pain to get from Allston to Union Square Somerville by public transportation. (We were blessed with exceptionally good bus karma in both directions, but I’m painfully aware that on a bad night the trip could end up being at least 90 minutes in each direction instead of...erm...about an hour each way.)

                            We went with a bunch of smaller plates and one entree to share, the better to try a bunch of things. We had the bretzel, the obatzda (Bavarian cheese spread), the currywurst and the kielbasa, the buckwheat salad, and the jaegerschnitzel. We meant to order the rebekuchen (potato pancakes) but I forgot, and unfortunately the braunschweiger seems to have disappeared from the menu.

                            I’ll agree with other commenters that the roasted apple in the mustard that comes with the bretzel is pretty much undetectable, but it is a lovely hot mustard with a little bit of graininess, and the bretzel itself was excellent. The obatzda is delicious but they really should be less stingy with the pickled veggies (in our case, at least, wee little radishes sliced top to bottom.) When we polished off the 3 half-slices of grainy bread that came with the dip, the remainder of the cheese went very well on the bretzel.

                            We chose well in pairing the currywurst and the kielbasa, I think, because they didn’t suffer from being too similar in texture. In fact, the kielbasa is rather unusual in that it’s served as two patties rather than in link form. I liked them both, but thought that the currywurst was sublime.

                            The jaegerschnitzel was wonderful. The honey-flavored sauce was remarkable in that it certainly tasted of honey but somehow wasn’t notably sweet. Perhaps they used a less-sweet variety of honey. Whatever, it’s an inspired touch, as are the walnuts.

                            The buckwheat salad was arguably the one miss in our dinner – it’s dressed with a creamy, coleslaw-like dressing, and while there was nothing at all wrong with it, it was forgettable compared with all the other good things we ate.

                            BTW, I’ll agree that the grapefruit hefeweizen is a lovely beverage, but what nobody else seems to have mentioned here is that it’s basically a bottled shandy – 50% wheat beer and 50% grapefruit soda, and only 2.5% ABV.

                            For dessert Jenny Ondioline went with the chocolate cake, and I had the kaiserschmarrn. Both were excellent. (BTW, the chocolate cake now has considerably less schlag than is shown in blumiethekoala's photo above.)

                            We’ll certainly be back, but unfortunately this will have to remain a special-occasion rarity for us given the prices and the inaccessibility of the neighborhood. Still, it's wonderful to finally be able to give a strong recommendation to a Boston-area restaurant when folks are looking for German food. And I can't wait to try that lovely-looking patio.

                            3 Replies
                            1. re: Allstonian

                              About all I could add to this is that although the chocolate cake has been slagged as being dry, I didn't find it to be so at all. It certainly was dense and slightly grainy in the European style, but that's what I expected, and it was delicious. Of course, if you saw the phrase "German chocolate cake" and expected the Texas-born delicacy of my childhood with the caramel-coconut-pecan frosting, you'd be thoroughly disappointed. But it, like the rest of the meal, was lovely.

                              1. re: Allstonian

                                These reports are fantastic and timely as I'm planning to check it tomorrow. Thank you.

                                1. There was no wait at 9:30pm on a Tuesday night. My friend and I ordered a Bretzel (pretzel), Knödel (a bacon bread dumpling) and Spätzle with emmenthaler, onion, and asparagus to share.

                                  The Bretzel ($8) came out first and was huge. It had a delicious salty crust and I liked the apple mustard spread that it came with. It was reminiscent of the street vendor pretzels I used to get in NYC, but a million times better.

                                  The Knödel was more like a savory bread pudding – it was rich and eggy. I really liked the flavors, but the portion was small for the price ($11).

                                  I love Spätzle ($18), and Bronwyn’s version is excellent, that is until we found the hair, which was when my friend was taking the last of the noodles. Gross. Our waiter was appropriately apologetic and took the Spätzle off the bill and brought out 2 desserts for us, gratis.

                                  The first was the Berliner; two homemade, raspberry jelly filled, sugar coated, fried orbs of donut. They came with an excellent chocolate sauce for dipping, but I don’t know how well the jelly and chocolate went together.

                                  The second was an apple crepe like thing. They don’t have a dessert menu online, so I can’t tell you the name of it. It looked like a sloppy trainwreck of crepe and fruit and applesauce, but it was still pretty tasty.

                                  I enjoyed all the food (minus the hair), and I will certainly come back to sample some wursts. I think the prices are high, especially for the portion sizes.


                                  1. We ended up giving Bronwyn a try on Saturday night. We skipped lunch, so it was an early dinner. The place was fairly empty at 5:30pm, but was full by 7pm.

                                    I don't have much to add on the food. However, did anyone else find the beer list (and really that whole menu) mildly confusing? I want to be able to easily tell what beers are draft vs. can vs. bottle, and that list does not help.

                                    Also, it was really hot on Saturday. Like, really really hot. Sadly, that was also the case inside the restaurant. It's hard to enjoy heavy food like that when you're sweating like a fat kid in gym class.

                                    1. Just wanted to add my two cents. In brief, I found Bronwyn's composed dishes to be quite tasty, and the beer list great, but I actually thought the sausages were disappointing and poorly made, and the pricing a bit excessive.

                                      I went a few weeks ago with friends, and was (for once) more focused on the conversation than the details of the food, so please excuse my somewhat general commentary. As a serious sausage enthusiast, I was surprised that several of the sausages were just not very well made. In particular the finely textured, emulsified sausages (such as the weisswurst) were not properly emulsified, with a grainy, pasty texture instead of a juicy, snappy one. Perhaps I was spoiled by having made a trip to Karl's Sausage House in Peabody recently--a true temple of German charcuterie--but I was expecting much more, especially for a meal that came to $150 for three diners. The flavor profiles varied--some were very nice, others a bit boring--but the textures were really off, in my opinion.

                                      There were some real highlights -- I loved the bretzel, the knish (type thing), the bread pudding, and more -- but I was primarily there for the sausages, which disappointed.

                                      1. I went to Brownyn last night for dinner and was pleasantly surprised! I was raised in an extremely German household, so I think I'm inclined to enjoy this type of food more than the average person, but I absolutely loved it.

                                        My DC and I started with two glasses of the sparkling gruner veltliner. I'm a gruner fan, but hadn't ever had a sparkling version before. It was light, and quite pleasant! We each got the roasted nectarine salad which was absolutely delicious. Roasting the nectarines gave them a great flavor, and it was great to start a relatively heavy meal with the salad.

                                        Contrary to many opinions, we particularly enjoyed our sausages. We ordered the spicy bierwurst and the weisswurst. At least the bierwurst was nothing like any wurst I've ever eaten in terms of how it was served - it was in the shape of an extra-thick sausage patty, although that was the only similarity it had - but it was one of our favorite dishes of the night. I love weisswurst, and this one didn't disappoint.

                                        We then shared the shiitake, hazelnut, and blue cheese knish and the horseradish potato pancake. The knishes (two small ones on the plate) looked more like small puff pastry tarts, but the flavors melded wonderfully and it was a great dish. The horseradish potato pancakes disappointed me. I think I have especially high standards for potato pancakes, but these ones had a little too much grease, not enough crunch, and absolutely no horseradish flavor! The garlic scape puree on the side definitely helped.

                                        We also shared an order of the jagerschnitzel topped with walnuts and oyster mushrooms. This was delicious, and the sauce on it was delightful.

                                        We ended with a slice of the German chocolate cake. Very nontraditional, but so good. Very moist, with almond and coconut flavors. It seems like they must have heard the complaints - if anything, the cake was too moist, not too dry.

                                        We will certainly be back. It got a bit loud by the end of the night as the dining area filled up with people from the bar area - which had been loud when we arrived - so if you're not up for a loud meal, I recommend arriving early!

                                        1 Reply
                                        1. re: addiez

                                          Re: the "German chocolate cake" - I had a second visit to Bronwyn on Tuesday night, and noted the waiter's description of the cake as featuring caramel, coconut, and almonds. He and I had a bit of amused conversation about the fact that customers had basically demanded "German('s) chocolate cake, i.e the AMERICAN cake with a coconut-caramel-pecan icing rather than the German-style chocolate cake with a dark ganache icing, and the kitchen had capitulated.

                                          BTW, my friend and I enjoyed a light grazing meal in the patio/Biergarten, which is lovely. My friend said that it reminded her of many small Biergartens that she'd been to in Berlin. We had the roasted nectarine salad also (we loved it too!), the giant bretzel, the obatzda (spicier and much soupier than last time, when it had been more of a soft spread), and the pickled eggs, which were very lightly pickled and mostly flavored by the dabs of smooth hot mustard that secured each egg half to the slate platter on which they were served. We finished with the kaiserschmarrn and an apfeltorte that is new on the menu, apple slices in custard in a whole wheat crust. Once again, a lovely meal; once again, a bit on the spendy side for a modest meal. Still, I'm very happy with Bronwyn, and can't wait to go back again.

                                        2. Wanted to go here last night, but couldn't get a live person on the phone and they never returned my message. We have some dietary restriction in their party and I wasn't sure they could meet them. Looks like they also removed their only chicken dish. Sad for people who only eat poultry or fish. Duck is a very German dish. Was hoping, perhaps, for something like that. Very heavy on the pork and beef end of the spectrum. Hope that shifts moving forward.

                                          1 Reply
                                          1. re: Melmybelle

                                            It's true that the menu is heavy on sausages, which are all made with beef, pork, or veal. However, the other starters, small plates, and noodle dishes have offered many meatless options all along.

                                            The entree list is very short - 4 items plus the "giant haxe" - and of those 4 items they're currently offering sauerbraten, jaegerschnitzel, and both a vegetarian plate (with goat cheese) and a vegan plate.

                                            I agree that it's a shame there's no poultry and even worse no fish on the menu, but the menu is clearly evolving rapidly. Perhaps this will change before long.

                                          2. I went for dinner last night (party of 4, no wait at 5:45pm) and was mildly disappointed, likely as a result of my sky-high expectations. I suppose I'd hoped to encounter a number of things I'd never had before. The spatzle was quite different from any I'd ever encountered (very eggy; it reminded me of a breakfast food), but I was somewhat perplexed that there was corn in it, the flavor of which does not invoke in my mind any ideas about Europe.

                                            The food was all delicious, as were the cocktails. I just wasn't impressed by anything. No bold flavors, nothing to make you stop and really ponder the dish or take notice. The knish -- open-faced bleu cheese, shiitake -- was downright dainty. Good sausages, good pretzels, good desserts. Clearly a very talented team making and serving this stuff. But it's just another good restaurant.

                                            1 Reply
                                            1. re: FinnFPM

                                              Happens a lot, somebody goes out to eat and relives their half-memories of that 1994 Bavarian backpacking trip (plus corn), and turns a perfectly good restaurant into the second coming. So, the real question is, if you had no expectations going in, do you think you would feel like you got your money's worth? And would you go back?

                                            2. Just wanted to follow up, having been here the week the place opened, and not having been back since tonight; it's interesting to see how things have changed here and there.

                                              The room seems a bit quieter -- I think they've added some sound baffles here and there. Hard to say since several shrill-screaming kids made things sort of painful throughout dinner.

                                              The "giant wurst platter" has definitely had an upgrade. When I first got it, each wurst was sliced into a few tasty coins. Now you get a full link of six or seven sausages, and it's gone from being a rather skimpy appetizer to an impressive amount of food, especially given all the potatoes and kraut on the plate.

                                              The Jagerschnitzel wasn't nearly what it used to be, though. The tender, savory cut was fairly tough and bland, and the sauce was a sort of generic cream sauce topped with barely-warmed walnuts rather than the rich, sweet sauce mixed with nicely toasted walnut halves I'd had when they opened. Not bad, but not terrific, and definitely not a $26 entree.