The kind of heavy, old-school German food that Schroeder’s specializes in is not something you would want to eat every day, but sometimes your soul needs Schweine Hoxen and goose liver pate. For those times, you are advised to report to Schroeder’s.
KK likes their Schweine Hoxen, or “pig’s knuckles,” basically a whole pig’s foreleg cooked beautifully with all the tendons intact. It’s fun, huge, and meaty, says Robert Lauriston. The sausages are also excellent–the Kielbasa is especially superb, which probably has something to do with the fact that the chef is Polish. They serve Pinkelwurst, a sausage of pork fat, beef fat, onions, oat groats, and spices. Goose liver pate is tasty, as is roast duck. They also pour giant servings of excellent German beer on tap.
Schroeder’s Update? Pinkelwurst on Nov 10th