Q: How would you describe the restaurant's atmosphere?Ī: Very Old World German, similar to what you would see in Bavaria. Our steaks, our prime cut, (are) brought up from our New York City butcher (and) also fly off the shelf. Our mussels also are a crowd favorite, served with crusty bread and a white wine sauce made for dipping. We offer veal, chicken or pork Schnitzels. The Schnitzels are also crowd pleasers for first-time German eaters, as it's simple fare (two breaded cutlets with sides). The Wurst sampler (Drum Dram) is a favorite, as you get various Getman wursts, a smoked pork chop and a slab of bacon. 1 seller because it's the most authentic German dish there is and is the definition of comfort food. Q: What are your most-ordered menu items?Ī: The Sauerbraten is our No. We visit every two years to make sure our palates are still on point. Irving Cliff Brewery makes us a special Apple Strudel Cider (that's) made locally.Ī: The recipes are family recipes passed down by generations (from) Bob's mother and grandmother. We also have an extensive selection of German beers, with 12 on tap. Our desserts are from Mother Mousse, Staten Island. My personal favorite dish is the Rack of Lamb. We also have some vegetarian and pescatarian (mussels, salmon, tilapia) options as well. We also have specialty items flown in straight from Germany.Ī: (We serve) traditional German food including all the favorites, such as Schnitzels, Sauerbraten, Rouladen, a large selection of wursts and game sausages. Kelly consults for us and provides us with the same quality menu with special ingredients that you can only get from New York City. We took his idea and menu and brought it to Lake Ariel when we all moved here from Staten Island.
After retiring, he wanted to open his own restaurant. (It was) created by Bob Kelly, a retired detective who was born in Nuremberg, Germany. A: Nurnberger Bierhaus originated in Staten Island, New York.
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