All week a colleague and I had been at some conference, working and networking, and on the final evening we just wanted to relax and enjoy some traditional German fare. We chose the Eisgrub-Bräu and were glad we did.
First things first: get there early. This place is popular and we were glad to have arrived just after 6:30pm. By the time we'd finished the place was bustling and extremely busy. It's got a patio area out front with some long tables and inside is full of low ceilings, black beams, nooks and crannies. To one side are the mash tuns, used for brewing their beer.
Eisgrub-Bräu is a small brewery (mainly pilsner, weissbier, schwartzbier) and a traditional German restaurant. The menu is long, incorporating lots of pork products, sauerkraut, onions and potatoes, and thorough. There is an English translation, but to be honest, after a week and a few German words under our belts, we were able to understand a lot of the menu in German already. We tried the meter-and-a-half sausage (don't worry, it's wound up in a spiral), the roast pork knuckle (a specialty there, with some gorgeous crackling), the meat plate (including blood sausage, liverwurst, ham, and belly pork) with lashings of sauerkraut and potatoes. I washed it down with the home-brewed schwartzbier, which was excellent.
It was all, to be honest, very good; just what we wanted after our week of working.