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"A German-influenced destination where inventive takes on classics stand out—think schnitzel enhanced with curry mustard and knödel reworked with chickpeas and eggplant as a falafel riff; late-summer menus highlighted corn and tomatoes in artful salads and chowders, and booking a seat at the bar makes for an amiable meal (closed Mondays); Chef Brittany Anderson also runs Brenner Pass." - Missy Frederick