The food was a delightful journey into German cuisine, and the atmosphere unique and welcoming.
#SAUERBRATEN MEATBALLS PROFESSIONAL#
Other observations: The service was professional and friendly. Outdoor patio seating is available during warm months. Large, sturdy, chandeliers add a great room appeal to the space, and during cold months a big fireplace situated at one end of the large dining room adds a warm, lodge element. Carpeted floors bring warmth to the atmosphere, and seating is available at both tables and chairs and booths.
Thick wood beams are exposed throughout the restaurant and lend a chalet character to the construction. Lentil and bier onion soup are on the menu along with a soup of the day.Ītmosphere: The casual atmosphere is spacious and comfortable. The chicken and mushrooms sounded delicious, as did the roasted pork which is made with slow roasted, apple cider-brined pork. Gustav’s proprietary sausages are handmade and include bier, brat-wurst, wild boar and weisswurst. Menu highlight beyond what I tried: Potato pancakes, cabbage rolls and shepherd’s pie are among the appetizers. The bread was not soggy and the whiskey and caramel combined created a citrus effect. The result is sheer enjoyment for the palate. A whiskey caramel sauce is drizzled over the bread pudding, with a dollop of whipped cream on the side. We finished our meal with Gustav’s bread pudding made with croissants, raisins and sweet spices all baked together in a vanilla custard.
The spatzle and red cabbage completed the dish in tasty, German fashion. The meat reminded me of all those wonderful spices associated with the holidays. The sauce is a close second to the flavor of the marinaded meat and adds just a touch of sauer to the overall profile. The sauerbraten is made from select cuts of beef that are marinated for 5 days. The warm German potato salad was the perfect pairing for the meatballs, and the greens provided a garden-fresh element well suited for the entree. Although they are meatballs, they appear more like meat patties, and the flavor and consistency was somewhere between meatballs and meatloaf. The dark brew gives the sauce a rich flavor that complements the meat.
The pan-fried meatballs are made of veal and pork and sit atop a Spaten Optimator pepper cream sauce. My dining companion had the sauerbraten, which comes with spatzle and red cabbage. I settled on the Bavarian meatballs served with house-made German potato salad and fresh greens. We found it to be the perfect beginning to our meal and noted the cheese sauce was not too rich nor too filling. What I tried: My dining companion and I started our meal with the famous Rheinlander Fondue, which combines deliciously creamy cheeses into a warm dipping sauce for an assortment of rye, sourdough and white bread cubes. Gustav’s bar serves exclusive cocktails and a wide selection of German and local craft beers and wines. Serve over hot cooked rice for a delicious entrée.Ĭhopped red and yellow bell peppers add color and texture to these savory meatballs seasoned with Italian herb mix and enhanced with mushrooms.Why: Gustav’s is a stand-alone, family-friendly, full-service restaurant that has been known for years on both sides of the river for its fresh, seasonal and traditional German cuisine with a little bit of Northwest influence. Smoky chipotle peppers in adobo sauce add the spicy to this easy meatball dish.
Seasoned with dill these tender and aromatic meatballs are the perfect partner for noodles and gravy. Meatballs and ribbon noodles are a quintessential Swedish dish.
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