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| - Housed in what was formerly was Black Forest Mill, Black Forest Haus, was opened by the same owners as the Matterhorn Grill in Flagstaff, chef Klaus Baechle and his wife Nancy. The space is more or less unchanged with a few art pieces added as well as a fresh coat of paint. The massive main hall is complete with a large open dance floor which on Friday and Saturday nights is set up for live traditional German music. I don't know about you but I'm always looking for a chance to wear my lederhosen and whoop it up to a good polka.
The menu is a short list featuring many traditional German dishes and while most think of German food as only sausages and pretzels, they might be surprised by hearty roasted meats, stews and schnitzels.
I've owned a fondue pot for years but not once have ever used it. The idea of eating hot molten cheese sounds amazing but for whatever reason I just have never gotten around to making it. So when I noticed Swiss Cheese Fondue ($15) on the menu, I thought of my orange cast iron pot sitting there collecting dust. So when a ceramic bowl of what looked like seized gravy was delivered, I figured there was something wrong. Asking our server she revealed "that's how we serve it", maybe my expectations were higher?
Traditionally made with veal, a schnitzel recipe can also be made with boneless pork loin or chicken breasts pounded into cutlets. Now with the addition of a sour cream sauce makes it a Rahmschnitzel ($18), guess I should have asked for a description before I ordered it. You see I had envisioned a lightly breaded and fried schnitzel with creamy gravy. So when my schnitzel arrived, it was actually pan cooked and not fried like I was hoping for. So I swallowed my bitter pill along with my first bite, fork tender deliciousness. My only wish is that they had not been out of mashed potatoes; something about putting gravy on a baked potato just didn't work for me.
Haus also has a selection of nightly specials which include 2 sides at a great price. If you ever see Schweinehaxen ($19) listed on the specials board, order it. Schweinehaxen is either a roasted pork knuckle or shank that's been cooked until the meat is fall of the bone tender and the skin is crispy and chewy. For the serious pig lover, the skin was cooked so well that it's like eating a piece of lacquered pork candy. Along side I had little dumplings called spätzle and a wonderfully flavorful stewed red cabbage, these both added to the delight of each and every piggy bite.
Sitting here writing I can't help but think of the additively porky Schweinehaxen. The richness of the meat being cut by the acidity of the stewed red cabbage, it's not only what's for dinner, but it's what foodie dreams are made of.
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