Leah Walker

"If you like the butter-fried veal filet, then this is a great one to try."

Julie Parent

"And, the main attraction, the pork knuckle (or ham hock as I know it). They nailed the cooking on this, somehow making it tender and shred easily with a fork. It must have been braised or roasted for a very long time. The "half crispy" portion was totally crazy, I'm still not sure how that was done. Was it the skin? Was it dunked in something and deep fried? I have no idea, but it was crazy crispy, salty, and right up my alley."

Julie Parent

"The schnitzel was good, pounded thin, very crunchy coating."

Nathalie Hosp

"The classic Bavarien dishes, such as Schweinebraten (pork sausage), blood and liver sausages are always fresh here, as well as the equally good dumplings and coleslaw."