"If you’re looking for a quick in and out, skip Schwarz’s. People come expecting a long wait. The restaurant, which began as a one-room tavern, cuts all its own steaks, hand cuts and breads its own onion rings, and makes its own secret meat seasoning. Everyone orders at the bar, instead of tableside, to keep the behind-the-scenes machinery of a restaurant that serves up to 700 people nightly running smoothly. If it’s too late to drive home, book a room: Schwarz’s has its own guesthouse, too."
