{"id":7070,"date":"2012-11-30T11:08:10","date_gmt":"2012-11-30T18:08:10","guid":{"rendered":"http:\/\/www.portlandmonthly.com\/portmag\/?p=7070"},"modified":"2013-06-03T12:10:59","modified_gmt":"2013-06-03T19:10:59","slug":"schulte-herr","status":"publish","type":"post","link":"https:\/\/www.portlandmonthly.com\/portmag\/schulte-herr\/","title":{"rendered":"Schulte & Herr"},"content":{"rendered":"

Best Wurst\u00a0in Town!<\/h2>\n

Schulte & Herr<\/strong>\u2019s classic German k\u00fcche <\/em>warms the heart.<\/p>\n

By Diane Hudson<\/p>\n

\"\"<\/a>We met in my hometown of Paderborn [250 miles west of Berlin] while Brian was backpacking in Europe,\u201d says Schulte & Herr co-owner Steffi Davin.\u00a0 \u201cWe married and worked in restaurants in Berlin for nearly a decade before crossing the Atlantic to Northampton, Massachusetts, where we worked at Green Street Cafe near Smith College.\u201d A romantic resolution in a trendy town. \u201cThen we discovered Portland. You have the ocean!\u201d<\/p>\n

They launched their dream, Schulte & Herr, in August 2011, featuring dishes straight out of Steffi\u2019s childhood: for example, her\u00a0 Rheini\u00adscher Sauerbraten<\/em> (marinated beef roast,\u00a0 $18) and potato pancakes with applesauce and sour cream ($5) convey her memories directly to diners. No wonder reservations are a must in this intimate space seating just 24.<\/p>\n

We tip Saturday night on end with sips of\u00a0 the Gerwurtztraminer we couldn\u2019t resist bringing (for now, it is BYOB here, with a full bar under consideration). The wine\u2019s light citrus flavors\u00a0 complement our appetizers: Zwiebelkuchen<\/em>\u2013a caramelized onion and gruy\u00e8re tart ($5), and smoked trout ($7). More like a quiche in texture, with an amazing custard-like filling, the tart is a knockout. The trout\u2019s flavors hit a perfect harmony with accompanying arugula, tiny slivers of radish, crisp pickled beets, and potato slices, flavorfully dressed.<\/p>\n

My ever-carnivorous partner has no trouble deciding on Wurstplatte,<\/em> featuring handmade bratwurst, kielbasa, and smoked ham ($17.50). All prepared at the Sausage Kitchen in Lisbon Falls, the meats deeply satisfy\u2013and they\u2019re gluten-free with no preservatives or fillers. The sauerkraut, sourced locally as well, from Morse\u2019s in Waldoboro, is braised here with bacon, juniper, and caraway. Almost buttery, there is none of the expected acidity. Also on the plate is an understated German potato salad, served, surprisingly (to me) slightly chilled.\u00a0 The Belgian-style ale we\u2019ve brought stands up well to these robust flavors.<\/p>\n

Settling on the Schweineschnitzel<\/em>, a thinly pounded pork loin entree ($16), I am not disappointed. Each thin slice of golden breaded, fried loin tastes better than the last. Mushroom gravy is available for an extra dollar; I recommend requesting it served on the side so as to keep the crumb coating on the meat crisp. Fresh lemon is the alternative. Tantalizing sides beckon; we share a bowl of delicious roasted red and golden beets ($4).<\/p>\n

No debate when it comes to dessert\u2013there is only one choice! Tonight\u2019s ginger molasses cake with maple pumpkin compote and a dollop of velvety whipped cream makes a perfect finish to a feast\u2013and an experience to remember and repeat.<\/p>\n

Schulte & Herr<\/strong>
\n349 Cumberland Ave., Portland
\nBrunch: Wed-Fri, 11:30 a.m. -2 p.m.;
\nSat-Sun, 8 a.m.-2 p.m.
\nDinner (BYOB): Wed-Sun, 5 p.m.-9 p.m.<\/strong><\/p>\n

773-1997, <\/strong>schulteundherr.wordpress.com<\/strong><\/a><\/p>\n","protected":false},"excerpt":{"rendered":"

Best Wurst\u00a0in Town! Schulte & Herr\u2019s classic German k\u00fcche warms the heart. By Diane Hudson We met in my hometown of Paderborn [250 miles west of Berlin] while Brian was backpacking in Europe,\u201d says Schulte & Herr co-owner Steffi Davin.\u00a0 \u201cWe married and worked in restaurants in Berlin for nearly a decade before crossing the […]<\/p>\n","protected":false},"author":1,"featured_media":7826,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_et_pb_use_builder":"","_et_pb_old_content":"","_et_gb_content_width":"","footnotes":""},"categories":[11],"tags":[],"class_list":["post-7070","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-reviews"],"_links":{"self":[{"href":"https:\/\/www.portlandmonthly.com\/portmag\/wp-json\/wp\/v2\/posts\/7070","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.portlandmonthly.com\/portmag\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.portlandmonthly.com\/portmag\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.portlandmonthly.com\/portmag\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/www.portlandmonthly.com\/portmag\/wp-json\/wp\/v2\/comments?post=7070"}],"version-history":[{"count":6,"href":"https:\/\/www.portlandmonthly.com\/portmag\/wp-json\/wp\/v2\/posts\/7070\/revisions"}],"predecessor-version":[{"id":7150,"href":"https:\/\/www.portlandmonthly.com\/portmag\/wp-json\/wp\/v2\/posts\/7070\/revisions\/7150"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.portlandmonthly.com\/portmag\/wp-json\/wp\/v2\/media\/7826"}],"wp:attachment":[{"href":"https:\/\/www.portlandmonthly.com\/portmag\/wp-json\/wp\/v2\/media?parent=7070"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.portlandmonthly.com\/portmag\/wp-json\/wp\/v2\/categories?post=7070"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.portlandmonthly.com\/portmag\/wp-json\/wp\/v2\/tags?post=7070"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}