Let's talk about German cuisine
Posted 27 September 2004 - 12:08 PM
I'm quite curious about your view on the state of German cuisine in the United States. My experience dates from the Yorkville scene in the 1960s, where there were a number of great German restaurants. Now, you can barely tell that there once was a thriving German community in that area and the remaining German restaurant, I have read, is not much more than a tourist stop.
Elsewhere, around the country, most German restaurants that I have visited appear formulaic and uninspired. While my experience is clearly limited and probably uninformed, I am curious as to your perspective on German cuisine in this country, particularly as in the restaurant trade.
Having travelled to Germany earlier this past year, I experienced a number of excellent dishes that I have never seen over here. I was particularly impressed by schweinhaxen, which in our BBQ-crazed country, ought to be a very popular dish over here. I am also a big fan of blood sausage, which is another dish that I never see on restaurant menus.
Looking forward to your comments.
Posted 28 September 2004 - 06:36 AM
Ditto blood sausage - boudin noir - Maybe it's all in a name....