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German restaurants in the United States (3 C, 14 P) Pages in category "German-American cuisine" The following 21 pages are in this category, out of 21 total.
Cuisine With German Flavor. Full of rich, meaty, carbohydrate-dense dishes like bratkartoffeln (pan-fried potatoes), bratwurst (sausage), roulade (thinly rolled meat), and schnitzel (cutlet ...
Served with boiled potatoes and hardboiled eggs. Called "Grüne Soße" in German or "Griee Sooß" in the Hessian dialect. Frankfurter sausage: Snack A smoked sausage made from pure pork, which is eaten hot and usually accompanied by bread and mustard. Not to be confused with the American hot dog "Frankfurter". Fischmilch Main course
The Berghoff restaurant, at 17 West Adams Street, near the center of the Chicago Loop, was opened in 1898 by Herman Joseph Berghoff and has become a Chicago landmark. [1] In 1999, The Berghoff won a James Beard Foundation Award in the "America's Classics" category, which honors legendary family-owned restaurants across the country.
The Rathskeller features a dining room and kellerbar (basement bar) serving German cuisine including various schnitzels ($27.50 to $29.50) and wurst ($13 to $30) alongside several imported German ...
German food is more than a mere mix of beer, sauerkraut and sausage. Done well, it is rich, hearty and delicious. Check out our list of Germany’s 20 best foods.
German foods such as marinated meats, pastries, sour flavors, and wursts were assimilated into the Southern diet and they became classic American foods that are eaten today in the form of hot dogs and hamburgers. [76] The Southern side dish potato salad have German influences. An article from South Carolina National Public Radio (NPR) explains:
In my opinion, however, the classic cookbook is still Jan Mitchell's Luchow's German Cookbook. Best of all, like the cuisine, the book is cheap -- used copies are going for as little as $1!