In my years or covering the "restaurant beat," I can't think of a harder working restaurant family then Horst and Paula Bolter and their son Peter. They come in early in the day and begin prepping for dinner, because Horst is adamant about serving only fresh made from scratch food, everyday. Kaiserhof serves dinner nightly except Mondays, and they feature lunch Friday through Sunday from 11:30 a.m. They usually have specials on certain days such as Oktoberfest, St Patrick's Day, Easter, Mother's Day and so on, so call for details or check the ads in this section. Whether you dine outdoors or in the charming dining rooms the menu will tantalize the taste buds. Among dishes you should try are appetizers such as herring in wine sauce or sour cream, steak tartare, crab cakes, weinberschnecken (escargot in herb butter) or sautéed mushrooms.

For your main course try German favorites like the Wiener Schnitzel (breaded milk fed veal cutlets sautéed in butter), or the Jager Schnitzel with a mushroom cream sauce. There's also a Veal Imperial (veal steak with grilled ham and melted Swiss); Kassler Rippchen (smoked pork chop); Roasted Pork Shank and a delicious Paprika Pork Schnitzel. To me a German meal is not complete without some kind of German sausage, and here they have the best. Try the Wurst Platte so you can sample them all: bratwurst, knackwurst and bauernwurst with sauerkraut and red potatoes, and soup of the day or salad for only $17.95. Beef goulash, beef stroganoff, Bavarian style sauerbraten, and the stuffed rolled beef specialty called rouladen are also top sellers. American style entrees include broiled lobster tail, grilled halibut steak, poached salmon filet with hollandaise, filet mignon Madagascar with peppercorn/brandy sauce, or a New York strip steak. BACK