. "0"^^ . . . "1"^^ . "2010-02-25T00:00:00"^^ . "1"^^ . "4"^^ . "It took me a while to realize my vision of dining at Haus Murphy's. I first became aware of them from watching Diners, Drive-Ins & Dives on Food Network. In fact, I stole their paprika gravy recipe when hosting an Oktoberfest dinner party at my house. It was delicious over home-cooked schnitzel. I had to guess on amounts of ingredients, since Guy Fieri does the superfast play-by-play on the cooking process, but it worked out just fine. So I'm quite familiar with German food and have even pickled and cooked my own sauerbraten (sour beef roast). I had to try the sauerbraten at Haus Murphy's!\n\nIn a nutshell, I have to say that Haus Murphy's has delicious, authentic-tasting German food. The rotkohl (red cabbage) is right-on-the-money and the sauerkraut is truly fabulous. The sauerbraten was also very good... tender, slow-cooked, and thinly-sliced with just enough twang to wake you up. My buddy ordered the steamed smoked pork chops which were porkaliciously snarfable.\n\nI do have some critical notes on what didn't work, however. The sp\u00E4tzle (mini noodle/dumplings) were uninteresting and watery. Didn't have the remarkable fluffy but chewy texture I expected (and yes, I've made my own sp\u00E4tzle). The sauerbraten, while delicious, simply suffered from being too tiny of a portion. I think even if they charged an extra buck or two, it would be worth it, but this was not a fair dinner-size portion. My buddy even had pity on me and let me share his pork chops (which were a generous portion).\n\nSo five stars for food and service and beer selection, but I have to hold back one star for residual hunger pangs. I will definitely be back to dine here again. But if I want to get full next time, I'm gonna load up on the pork! (As you may not know, pork is considered a vegetable in Germany...)"^^ .