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CTbites: November 11, 2015

CTBites-11102015The menu is straight out of a comfort food fantasy. Four lucky diners can share the “No Hassle Hof,” Choucroute Garni featuring Bratwurst, Duck Confit, Pork Chop, Pork Belly w/ Sauerkraut, served with warm potato salad and honey-mustard brussels sprouts. Early reports show the Belgian Endive Gratin with ham + gruyere and the Coq au Riesling to be guest favorites, and the Escargot bathed in garlic butter are just plain perfect.

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Westport Magazine: Nov/Dec 2015

For the menu, Roytman looked to the cuisines of Germany, Belgium and Switzerland as well as the Alsace region of France and Northern Italy. The concept “happened organically,” he notes. “We had been somewhat enamored with the German beer hall concept, but as we started to research and dig a little deeper, it became obvious that this cuisine, and this style of eating and drinking, was not exclusive to Germany. We started to find so many things that inspired us in Switzerland, and Alsace, and Belgium, etc.…and that was that.”

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