From Monday, December 9 through Monday, December 23, chef Jeremy Nolen will offer a Classic German Christmas Dinner at Brauhaus Schmitz.
Nolen’s modern take on the German tradition will feature a ten-pound roasted goose served family style for eight or more guests. The goose is filled with pretzel, apple and sage stuffing. The goose is just one of the courses of the $60, three-course dinner. The dinner also includes a glass of Glühwein, a mulled red wine that is poured warm and accented with German spices.
Dinner details »
Wursthaus Schmitz | Photo by Mike Persico
When it comes to modernizing a cuisine, German has got to be one of the most challenging. There’s likely very little on the menu at any German restaurant in the country in 2013 that wouldn’t also have appeared on the menu of the local wursthaus in, say, 1587. And yet modernizing this almost elementally historic cuisine is exactly what chef Jeremy Nolen set out to do, both at Brauhaus Schmitz on South Street and now at Wursthaus Schmitz at Reading Terminal. Yes, you can still get potato salad here. And headcheese by the pound. And delicious sausages with ridiculous names. But you can also order sandwiches, and for some reason, even though they’re based on traditional combinations, every one of them—from the Bavarian, with its coleslaw and horseradish sauce, to the goulash-dripping Hungarian and the Lyoner (which is basically just a fried baloney sandwich with a passport)—feels like something wholly and completely new.
Reading Terminal Market
12th and Arch Streets
German food ain’t exactly sexy (when’s the last time someone said to you, “I’m craving German”?), but Austrian Village on the outskirts of Northeast Philly is something better than sexy: It’s awesome. The German-social-club atmosphere (complete with oom-pah-pah band on most Saturdays) is old-school cool, but the authentic, hearty fare is the real star: succulent schnitzels; tangy sauerbraten; goulash smothered in paprika gravy; and founder Lotte Burits’s legendary German potato salad—the most addictive thing I’ve ever eaten. Then there are the prices: Entrées average $12, and a beer costs half of what you’d pay downtown. Oom-pah-pah indeed.
321 Huntingdon Pike
First appeared in the November issue of Philadelphia magazine.
Photo by Mike Arrison
Here’s some philanthropic Oktoberfest fun from Brauhaus Shmitz:
On Halloween’s Eve (October 30th), between 5:30 and 8 p.m., South Street’s German bar is offering a bottomless beer happy hour. $30 get’s you an endless supply of any of five draft beers, and yes, steins are included. There will also be a liter lift competition, which if you don’t already know, is exactly what it sounds like.
It’s the best way to end October—at the Oktoberfest capital of Philadelphia.
Get your tickets here; $10 of each ticket goest directly to the Center for Literacy to support life-changing adult education programs and services.
Brauhaus Schmitz [Foobooz]
Now in its fifth year, Brauhaus Schmitz’s Oktoberfest has gotten bigger every year. This year is no exception as the festival will kick off on Monday, September 16th and events will continue through Thursday, September 26th. The big event will be the street festival on Saturday, September 21st. The street party will block off all of the 700 block of South Street from noon to 8 p.m. for oompah music, German food and of course great German beer.
Other highlights inlude:
- Nightly Liter Lift Competitions
- Big in Munich, the chef-based band featuring Brauhaus chef Jeremy Nolen will be back for an industry night in Brauhaus Schmitz’s Brauer Bund.
- Brauhaus Schmitz’ Reading Terminal stand, Wursthaus Schmitz will participate in the Terminal’s new Oktoberfest festival.
- German Quizzo night with Brauhaus Schmitz owner Doug Hager and Jose Pistola’s Joe Gunn.
The Full Calendar of Events for Oktoberfest 2013 »
The dirndls are gone. Here’s what the staff at Brauhaus Schmitz is wearing now.
Did you know July is National Hot Dog Month? Wursthaus Schmitz is offering up a special to celebrate the frankfurter. All month you can get two Rieker’s German hot dogs for the price of one ($6.00). It’s the ultimate cure for the “dog days” of summer, so bring a friend and stop by Reading Terminal Market.
There’s a whole lot of brouhaha planned at Brauhaus Schmitz as they celebrate their four-year anniversary on Wednesday, June 26th. In honor of the special event they’re offering complimentary appetizers courtesy of chef Jeremy Nolen and featuring $4 drafts starting at 5 p.m.
It’s been four years of awesome German bier at Doug Hager’s German bar and restaurant. So raise a glass and yell “prost.”
Brauhaus Schmitz turns four! Lets have a party [Facebook]
Adam Erace goes with the mixed meats and wurst platter at Brü Craft & Wurst for $48, and enjoys almost all the kitchen has to offer.
Like I nearly did under the onslaught of food. Gose in hand (tepid, with a sputtering fizz), the Drury Street breeze fanning me like a boxer’s cornerman, I prepared for the arrival of the hulking $48 mixed-meats-&-wursts platter, which [chef Matt] Buehler describes as “basically the whole menu.” The carnivore carnival sees a dam of pointy, crispy, skin-on fries, the juicy, edgy, whey-fermented kraut (whose secret accelerator I’m stealing for home) and potato-apple latkes constructed for a slew of proteins. There were sausages both housemade (fresh pork greened with marjoram and chive, liverwurst) and from seminal Fox Chase butcher Reiker’s (veal-and-pork weisswurst, a smoky Hungarian-style link), plus pork meatballs, falling-apart braised bacon blocks, curls of pink Westphalian ham and a slab of melting braised pork rib whose tangy glaze was inspired by, according to Buehler, Chinese sweet-and-sour sauce. Not hardcore like Brauhaus, indeed.
But don’t let Buehler’s self-deprecation fool you. This veteran of Striped Bass, Oceanaire, Kraftwork and Bar Ferdinand has sunk more care and energy into this menu that he probably needs to. Those French fries? Brü would be within its rights to use frozen. They don’t, and they’re some of the best in town. The lightly funky liverwurst, poached like a terrine, sliced and seared until dark and crunchy, brought to mind a more finessed scrapple, veined with ground bacon and pork liver.
Brü, Brö [City Paper]
Brü Craft & Wurst [Official Site]
Bru, the indoor beer garden and restaurant at 1318 Chestnut Street has been open and packing them in for more than a week now. Tomorrow serves as the Midtown Village spot’s grand opening. The doors swing open at 2 p.m. and there will be free samples and specials all day.
- $4 German Session Lagers
- $5 Select American Craft Ales
- $5 Select Whiskey
- $5 Wurst Sandwiches
- $5 Currywurst
- $4 Bavarian Pretzel
And if you get hungry, don’t be hesitant to order some food. Chef Matt Buehler has assembled an excellent staff to pump out everything from doner kabob to a massive mixed meats and wurst platter.
Check out the Mixed Meats & Wurst Platter »