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One specials Chicago Brauhaus is Kassler Rippchen (smoked pork loin) served with sauerkraut choice potato. Also plate are Smoked Thuringer

One of the specials at the Chicago Brauhaus is Kassler Rippchen (smoked pork loin) served with sauerkraut and choice of potato. Also on the plate are Smoked Thuringer, Sheboygan Bratwurst and German Bratwurst. The restaurant is located at 4732 N. Lincoln Avenue. | Tom Cruze~Sun-Times

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Updated: April 9, 2013 11:18AM



Chicago has a great tradition of German food. Here are three more spots to check out:

LASCHET’S INN, 2119 W. Irving Park; (773) 478-7915; www.laschetsinn.com

Vibe: Homey, dark and featuring a long back bar filled with German bric-a-brac including huge child-sized steins, this is probably my favorite spot in town to hunker down for German eats.

Flavor: The potato pancakes served here are especially lacy, light and best downed with a nice slather of sour cream and applesauce.

CHICAGO BRAUHAUS, 4732 N. Lincoln; (773) 784-4444; www.chicagobrauhaus.com

Vibe: With booming bands, a spacious dining room decked out with bunting, shiny red vinyl seats and plenty of stein-hoisting, this is Chicago’s festive answer to the Hofbrauhaus.

Flavor: The “brauhaus special” — a plate of creamy brats and thick slab of smoked pork loin served in a bed of caraway-studded tender sauerkraut — is a meat-lover’s dream.

BERGHOFF CAFE, 17 W. Adams; (312) 427-7399; www.theberghoff.com

Vibe: Though it’s not the swank golden-wainscoted upstairs, there’s a clandestine speakeasy feel to walking down to dine in the cafeteria-style basement cafe for lunch.

Flavor: A slather of mustard, a dollop of horseradish and a pile of hot steamed garlic-brined pink shavings of corned beef stuffed between two soft planks of house-baked rye is the best way to experience this historic Chicago classic.

—Michael Nagrant



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