Germany ... seriously? Two world wars? ... And then just when I thought it couldn't get any worse, you go and pull a stunt like this ... AND TOTALLY REDEEM YOURSELF!! And thus The Good Grub presents to you ... Suppenküche, the über-sophisticated, dimly lit, German gastro-pub, dishing out steins of German lager and plates loaded with spätzle ... side note, the double dots over the "a" stand for "sweet-lederhosen! this is the freakin' food of the gods." This was our second journey to this magical place thanks to our Grub-guide Grant M. and both times, as soon as we stepped inside, we were instantly hit with the sensory overload of elbow-to-elbow beer laden Grub-mates, a constant buzz of noisy excitement, and an energy threatening to break out into an all-out Oktoberfest at any moment. And don't come unprepared, because Suppenküche packs its bar with some serious brews on tap. We played it safe and got a liter stein of our personal favorite, the Franziskaner Hefe-Weisse ... ahhh, just like our Great Uncle Franziskaner used to make back on the farm. There aren't many things better than a nice big gulp from one of those beveled-steins-filled-o-golden-glory. That is until you catch sight of the five liter stein up on the shelf... no typo my friend, five liters!? It's so big I feel like it needs one of those warning labels you see on the side of buckets that read "Caution! Baby could suffocate if unsupervised" ... but I want it ... badly. One day it will be mine ... oh yes, it will be mine. But for now I'll stick with my liter and focus on the amazing plate of sauteed pork tenderloin paired up with a side of spätzel, which is how German's do pasta ... if pasta was a plate of rich and creamy egg noodles, perfectly designed to soak up the beer about to enter your belly. They've also got some veggie options which will change your view on all those "shouldn't-we-just-force-them-to-live-by-themselves-on-an-island" non-meat eaters. Our veggie-mate went for the "Champignon gefüllt mit Spinat und Schafskäse auf Paprikasoße" ... and to save you about 3 years of German language lessons ... it's a portobello mushroom stuffed with spinach and feta ... then stuffed with love .... then covered in a rich, but not overpowering, red pepper sauce. Finish it all up with a tiny vile of Underberg ... aka an after dinner alcohol that will definitely put some hair on your chest ... in a good way I think. So grab a few Grub-buddies, prep yourself for a night of malty-goodness and German-delight, and check out Suppenküche ... as Good as Grub gets.
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