Brauhaus Schmitz, 718 South St.
What better way to end an afternoon at Macy's, the Comcast Center and the Christmas Village than with Glühwein and Knödel at Philly's newest German restaurant? I've wanted to visit since I first learned of Brauhaus Schmitz this summer.
We arrived early, near to five, and were seated in a booth next to the bar. The dining area on the upper level wasn't yet open. The bar area had the feel of a Kneipe, and is fine, other than the horrible acoustics, which seemed to amplify every sound around us, causing nearby diners to shout to be heard over the horrible acoustics and other shouting diners. So now I know there's one woman in Philadelphia who's decided to show her devotion to the Lord by not drinking, smoking, or, er, doing other things, on Sundays. (If that's you, you might want to find a better class of friends; ones who won't shout about you in restaurants.)
The beer selection is excellent, with nary a Beck's in sight. Warsteiner and Franziskaner look to the be the beers always on tap (a dark and a light — but not lite — of each), with a rotating cast of casks. Jorj had a beer, Jake had an apple Schorle (apple juice with seltzer) and I went straight for the Glüwein. It was made with a Merlot and lots of cinnamon, and was not sweet. Different, but good.
The bread basket had slices of rye and crusty baguette, with a house-made herb butter with parsley and dill. It was delicious enough to skip the appetizers.
I had the venison special with bread dumplings and the vegetable of the day: crisp, tasty green beans. Jorj hat roast pork in beer sauce, with Spätzle and cucumber salad. Jake hat Kartoffelpuffer and apple sauce, because Hanukkah was over and I still hadn't made latkes. The standard side dishes are the stereotypes of German food: Spätzle, Knödel (bread or potato dumplings), sauerkraut, red cabbage, and potatoes three ways. But Brauhaus Schmitz reflects the newer style of German cooking: the cucumber salad is made fresh with a light vinaigrette; the green beans were that elusive "crisp-tender." The Knödel were fluffy, not heavy and doughy. The venison was cooked perfectly; the currant sauce naturally sweet.
For dessert, I had apple strudel with a Riesling, and Jake ate the ice cream that accompanied it.
Will I go back? Hope to make it there this week with a friend!
