Established in 1915, Pandl's remains a remnant of earlier times, with a casual rustic feel. The menu combines steak, chops and seafood with some German specialties that rank among the best to be found locally. Ordinarily paper place mats would seem out of place at an upscale restaurant, but these are printed with a short history of Pandl's and two of the most requested recipes, one for the hot bacon dressing and the other for the German pancakes. The pancakes ($12.95) are prepared in a special pan, about an inch thick, that can be purchased at the restaurant.
Soup or salad is included with all entrees. Especially noticeable is the freshness of the ingredients. All dressings, served on the side, are made at Pandl's. Braised beef rouladen ($22.95) is a staple at local German and Polish restaurants. This version is a somewhat thin slice of beef wrapped around a filling of minced meat with bits of bacon, onion and a piece of dill pickle. It's served with red cabbage that is not too sweet and perfumed with allspice. The bread dumpling is lighter in texture than it appears, good with the rich brown gravy. This is the type of food that keeps restaurants in business for 90 years.
Established in 1915, Pandl's remains a remnant of earlier times, with a casual rustic feel. The menu combines steak, chops and seafood with some German specialties that rank among the best to be found locally. Ordinarily paper place mats would seem out of place at an upscale restaurant, but these are printed with a short history of Pandl's and two of the most requested recipes, one for the hot bacon dressing and the other for the German pancakes. The pancakes ($12.95) are prepared in a special pan, about an inch thick, that can be purchased at the restaurant.
Soup or salad is included with all entrees. Especially noticeable is the freshness of the ingredients. All dressings, served on the side, are made at Pandl's. Braised beef rouladen ($22.95) is a staple at local German and Polish restaurants. This version is a somewhat thin slice of beef wrapped around a filling of minced meat with bits of bacon, onion and a piece of dill pickle. It's served with red cabbage that is not too sweet and perfumed with allspice. The bread dumpling is lighter in texture than it appears, good with the rich brown gravy. This is the type of food that keeps restaurants in business for 90 years.
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