All of the positive write ups for this establishment have been true, at least, in my humble opinion. The fare is focused on Eastern and Northern European cuisine. The style evokes home cooking, but with a bit of a modern spin. The aspects of this restaurant presents a dining experience that is comfortable, approachable and a great place to hang out.
Located at 805 S. Wells Avenue, the area is easy to navigate, easy to park, and with the friendly customer service and fantastic food and drinks, a pleasure to visit.
Here are some of the things I've enjoyed.
Apfelbaum. This sweet cocktail may be dangerous around those who have a hard time keeping count. Made with rum, chai, Czech cordial, cinnamon, apple, lemon, orange, and clarified milk, the clear color and fruity flavors allowed this drink to go down a little too easily.
Braufactum. A Progusta German IPA. At 6.8% ABV, this moderate hitter paired very well with any type of food. Very drinkable; crisp initially with a disappearing sweet finish. There was just enough spicy hopiness to keep your mouth watering and interested the whole way through.
Berliner Curry Fries. These crispy spuds were served with a house curried ketchup that had hints of turmeric and coriander. The house aoili had a mild sweetness that complemented the curry dusted fries very nicely.
Spatzle. A hearty dish of chewy, squiggly bits fresh pasta doused with a healthy amount of Emmental and Gruyere. This was a German version of the mac and cheese, and was just as satisfying as the American staple.
Otto's Best Wurst.
From top to bottom:
Blueberry Venison - The mild fruitiness made this wurst taste more savory. The grain mustard had a great kick that paired very well with this one along with the tang of the pickled onions.
Wild Boar - This was a mild, but meaty and juicy sausage. All the condiments paired well with this one, including the sweet orange marmalade.
Kielbasa - My favorite of the three, the garlic came through without being overpowering and the snap of the casing was also very satisfying. This one paired well with the sour cream condiment.
Wood-Fire Grilled Sauerkraut. House fermented cabbage, infused with juniper and wood smoke. A very interesting and delicious version of sauerkraut, in spite of the extra cooking, the cabbage stayed crunchy. I also greatly enjoyed the temperature of this side, as it was served warm.
Jagers Eintopf. A venison stew braised with fire-roasted tomatoes and root vegetables until falling apart and spoon-able. Served with toasted house bread and house-made butter. This was a very comforting comfort food, well-balanced and satisfied my craving for saucy meat.
I look forward to exploring more of this restaurant as the seasons change and the menu evolves. If I'm not able to go to Europe, this is on my list as a great second choice.
