"We started with the Breaded Fried Swiss Cheese ($7.90), which consisted of two reasonably sized triangles of Swiss cheese, breaded and deep-fried to a golden brown. While the texture was crisp and not greasy, the flavor was lacking; a nuttier Swiss cheese could have enhanced the taste. The accompanying dipping sauce, labeled as homemade tartar sauce, didn’t add much to the dish either.
For the main course, my husband ordered the Sauerbraten ($18.90), which is beef loin marinated for five days in red wine, red wine vinegar, and spices, served with bread dumpling, spaetzle, and red cabbage. This dish was truly impressive; everything met the standards of what I grew up with. The marinade was flavorful, the beef was tender, and the bread dumplings and spaetzle had a wonderful texture. The red cabbage provided a delightful contrast.
I chose the Beef Stroganoff ($19.90), which comprised filet tips cooked in a classic red wine sauce with finely chopped dill pickles, Dijon mustard, and a touch of sour cream, served with spaetzle. Unfortunately, this dish was less successful; the beef was a bit tough, and the sauce was dominated by the heavy flavor of red wine, overshadowing the dill pickle and mustard.
One option with the entrees was a cucumber salad, advertised as cucumber, sour cream, and dill, which I was familiar with. However, what we received was simply sliced cucumber topped with sour cream and a dash of dill. Honestly, it resembled the homemade tartar sauce served with the fried cheese.
On a positive note, the staff was warm and friendly, and the restaurant itself had a charming atmosphere. We learned that the owner was retiring and another German family would be taking over the business. The new owner was even present that night, observing the kitchen operations. Overall, the meal was good but not exceptional; I hope the new management can elevate it to the next level."
