Before I go any further, does anyone know of a good German butcher shop anywhere near Atlanta, Georgia?
In truth, there are lots of things as good, and better, than a good meter-wurst. We discovered that throughout our travels in Germany and Austria.
Our first day in Munich found us dining at a small cafe in the VictualMarkt. I’ve always loved old fashioned market places and Munich’s is better than any I’d seen before.
The first shop we saw was a butcher chop and its front window looked similar to the photo at this flickr website. Next door to that shop was another butcher shop with a similar display. Next came, you guessed it!, another butcher shop. There were three or four before the cheese shops started. Later we saw side-by-side seafood shops, pastry shops, and produce shops. All the food items displayed looked marvelously delicious. It would’ve been easy to spend hours just grazing.
By the way, there was also a soup shop or two. It made me think of the soup Nazi on the Jerry Seinfeld Show.
Instead of buying something and standing at an outdoor table (which many folks were doing), we opted for the cafe that would allow us to sit in a warm place and enjoy being served by a waiter who spoke very little English.
The name of the cafe is the Lowenbraun Pub and I highly recommend it. We each ordered a “sampler” platter. Lu’s was various cuts of meat cooked in different ways. It included schnitzel (with breading) and similar cuts (sliced very thin) cooked without the breading. Mine was a collection of wursts.
Mine came with sauerkraut and potato salad. Lu’s had vegetables and potato dumplings. All the meats were tender and delicious. As is often the case, I was very disappointed when I found myself stuffed to the gills and unable to even think about dessert.
Of course part of our problem was the basket of pretzels and bread that was on the table even before we sat down.
Over the years, Lu and I have had numerous soft pretzels, but these were the best we’d ever tasted. (This statement holds true even after we had a humongous pretzel at the HaufBrau Haus and numerous soft pretzels at other stops along the way.)
Fortunately, I remembered the words of Rick Steves. The bread basket is part of the honor system. It was up to us to let the waiter know how many items we consumed so the cost could be added to our bill.
The next day found us “doing lunch” at the HaufBrau Haus.
I have to be honest and tell you that Lu and I did not eat all of this pretzel. To imagine the size of it, think of taking two French baguettes sitting end to end. Then tie them into the shape of a pretzel.
To us, the secret that made the German soft pretzels so good was that the dough itself tasted salty. In the US, it seems the salt is only sprinkled on the outside of the finished product.
For my main course at the HaufBrau Haus, I had the crisp roast knuckle of pork (it was the “bee’s knees”; no! Make that the pig’s knee.) It was delicious.
Lu had the roast pork with crackling. They cook it in such a way that the fat on the outside gets very crispy, yet the meat remains juicy and tender. It was also delicious and much better than any roast pork I’ve ever had.
Later in the trip, I dined on pork neck and various cold cuts like I’ve never seen outside of Europe. And I’m left wondering…
Where can I find a good German butcher shop anywhere near Atlanta, Georgia?