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Though smaller than its brethren, Prost West follows the same Teutonic-loft template as Chris Navarra's other German bars: walls painted burgundy, heavy wooden tables that look like they could survive a swordfight, and bar shelves stocked with hundreds of branded glasses, including some steins that offer a binge with a handle. Navarra's approach to the food is to buy the best Germanic ingredients he can—bratwurst and bockwurst from Bavarian Meat, pretzels from Morning Star Bakery, pickles from Germany—and simply to prepare them right. For those of you who like your pork pink and big, the kassler rippchen is a smoked pork chop as big as a CD case. It's the best thing on the menu, too.
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