German restaurants are few and far between in the Northeast, and perhaps it is just as well. As someone who has spent a good deal of time in Germany, loves the country, culture, and cuisine, and speaks the language fluently, I have more often than not been disappointed by most German restaurants in the United States, even those run by German ex-pats or their offspring.
The Bavaria Restaurant in Hooksett, NH, is a refreshing and highly welcome exception to the above generalization. Run by a middle-aged German couple who had operated a restaurant in Munich and then emigrated to the United States just a few years ago, Bavaria offers some of the best and most authentic German cuisine I have found in this country. That said, the menu prices are very high, given that the cuisine is not all that difficult or time-consuming to prepare.
A few additional caveats are in order as well. First, the cuisine is purely Bavarian and does not draw upon the culinary traditions of the rest of the country, which is quite understandable if somewhat regrettable. Second, the chef-owner and hostess-wife are, as several other previous reviewers have pointed out, considerably less than warm and fuzzy; their business policies, which are explained in tedious detail when you call to make a reservation, are not customer-friendly. Their rather cold and inhospitable personalities are unfortunately quite typical of many older-generation Bavarians I have met over the years, so I guess one could simply chose to regard their all-business attitude and lack of warmth as authentically Bavarian as well. Both the chef and his wife choose to hang out at the small bar and talk with the local barflies rather than engage their dinner guests in conversation.
The two locally-sourced waitresses who were doing all of the table service work were friendly, efficient, and very hard-working. They were probably very happy to have their jobs and, given the very high tabs, probably were amply rewarded with commensurate tips. After considerable effort, I did finally manage to win our German hostess over by the end of the evening with my German language skills, knowledge of the Vaterland, and flowery compliments, but it was an uphill fight all the way.
The menu pretty much covered all the bases in standard Bavarian cuisine. I had looked forward to sampling their Kartoffel Kas (=Kartoffelkäse) which, like Leberkäse, is a misnomer insofar as it usually doesn't contain any cheese. Their house version does apparently have cheese as an ingredient, but I was informed after ordering it that they didn't have any available. I gather that it is not a big seller.
I did learn that the sausages were out-sourced, so decided not to bother sampling them. The light rye bread with caraway seeds was excellent but also out-sourced from a local bakery. Bear in mind that you have to requested bread and butter if you want it, and you will be charged extra for it as well, which is still customary in some restaurants in Germany but very much off-putting to American diners not familiar with the custom.
The beer menu is small, but there are a few real gems to be had. The only two draft beers are from the Paulaner brewery, which I have never cared for personally. However, the two bottled beers from Weihenstephan and another two from Ayinger are excellent and highly recommended. The Weihenstephan Dunkleweisse in particular is a superb world-class brew, although of course it is understandably not quite as fresh as it is in Germany.
I would recommend Bavaria very highly as one of the best Germany restaurants in the Northeastern United States, provided that you are not deterred by the steep menu prices, the rigid unfriendly policies and practices, and the hefty dose of South German arrogance that comes as a side dish with every meal.
This review is the subjective opinion of a TripAdvisor member and not of TripAdvisor LLC.