We had a business transaction in Springfield and it was Tuesday of Valentine's week, so we figured why not. We were seated immediately in a busy but cozy room. The ambience is in keeping with a German restaurant - steins everywhere, wood paneling, fireplaces, animal mounts, costumed servers.
To our delight, February is "game month" and we were able to try some special dishes. My husband's starter was game sausage on a bed of sauerkraut. The sausages were two finger-sized rather bland tasting links, but he enjoyed the sauerkraut very much. My game soup was delicious. It was described as having Bison, Venison, Wild Boar, Llama, Antelope & Elk. I didn't expect to identify the various meats, but the bits were indistinguishable from one another. It packed a paprika punch and reminded me of a goulasch soup. Perhaps I was served that instead of Hunter's soup.
The Hasenpfeffer was the best rabbit my husband ever ate. The spaetzle recipe was inferior to mine - it seemed to lack the subtle richness egg lends the batter. His applesauce was no better than jarred Mott's. I had the Kaiser Schnitzel with mushroom gravy, spaetzle, and cucumber salad. The pork was incredibly thin and tender. The cucumber was sweet/sour, a nice counterpoint.
I would ask for "adjustments" next time. The schnitzel got a bit soggy, so I'd ask that it be served plain and instead dress the spaetzle with the mushroom gravy. But we both would order our mains again!
Dessert was a raspberry lemon torte, which was dry and disappointing.
The ladies' room was dated, hard to find, and a bit cold and musty.
Overall, the food was somewhat uneven. However, the service was excellent. And it's a real adventure because of the cuisine and the decor. We had a wonderful evening. We would try it again if in the area, but would not make a special trip as it is a bit distant. And you have to be in the mood for German food!
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