Description
Queens's German restaurants are on the verge of extinction, and this is one of the remaining examples. You can't go wrong with the Bavarian platter, consisting of a bratwurst and smoked and unsmoked pork loins coupled with the usual cabbage sides; but who can resist the schnitzels of beef or pork, with gravy or without? The real oddities, though, are easy to miss on the appetizer menu, which you could skip anyway because of the largeness of the entrées: suelze, a coarse head cheese that resembles meat Jell-O, or the special of rubbery, wine-braised eel.
