March 1, 2014
If you think German fare is simply beer, brats, and sauerkraut, you’re in for a delicious surprise at this delightful Hill Country bistro. Touting ingredients that have been “grown, raised, or pickled” in-house or nearby, the young entrepreneurs have utterly charmed us with their take on German haute cuisine. Take, just for starters, the unconventional Flammkuchen, a flatbread topped with melted Cambozola and Gruyère. Or the Foie-ffle: Hudson Valley foie gras with a waffle and kirsch cherries. Main courses range from duck schnitzel with spaetzle and rotkohl (red cabbage) to pan-roasted monkfish with fennel-orange jam. Lovely digs, a wonderful staff, and interesting cocktails round out the experience.