Yup, that's a bowl of fat—specifically, chicken and pork—crowned with a particularly crackly crackin'. Spread it on the hearty seeded rye and load on the tangy pickled onions and cukes.
Giant Haus Bretzel ($7)
It's not easy to come by a great fresh-baked pretzel. This one arrives warm, with a fluffy but chewy crumb; a rich, dark (but not bitter) crust; and a ramekin of creamy horseradish mustard. The size makes it a great first bite for sharing.
These potato-horseradish pancakes are well-bronzed, but far more delicate than most versions. Silky pear purée replaces the usual applesauce.
Rich, malty, and faintly sharp, and surprisingly light to eat. The kreplach oozes sharp cheddar.
Thuringia Pickled Eggs ($5)
If you like really pickle-y pickled eggs, these are for you. Between the brine and the Dijon, these are on the sharp side.
A must-order: gorgeously chewy hand-cut noodles that get their blush from (as the names suggests) blood. A silky pork belly ragu, creamy delicata squash pieces, and a minty-dill-y herb purée are in tow.
Giant Haxe ($30)
Holy cow. Or pig, rather. This is a two-pound, skin-on, beer-braised pork shank that falls into silky hunks if you even point a fork at it. Roasted potatoes, caramelized apples, sauerkraut, and great mustard complete the package. Enough for at least a pair of serious eaters.
Wiechmann's interpretation of this dish is exceptional. Instead of pouring on a rich mushroom sauce, he makes this hunter-style schnitzel fresher and slightly sweet with sautéed chanterelle mushrooms, a light celery root cream, walnuts, and a little honey.
I could eat this dish every day: deeply browned pasta nuggets dressed up with roasted baby brussels sprouts, chard, and rich Comté.
Mini Wurst Plate ($12)
There's nothing mini about this serving—frankly, it's a steal for the price. A pair of sausages, a smooth veal-pork bratwurst, and a coarse-but-light-textured slab of bierwurst spiced up with paprika, grilled bread, roasted potatoes, sauerkraut, and two types of mustard.
A lemony, not-too-sweet cake with apples two ways—grated and thin-sliced—currants, and tangy crème fraîche.