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Restaurants & Bars 11

Schmidt's Restaurant Review - Good "German" Food

SteveG | Dec 16, 201011:38 AM

I'll start off by saying I'm no expert on German food, and Schmidt's is almost too light or carefully prepared for me to think it's entirely authentic, but I have really enjoyed both my recent meals there.

Instead of the heavily dressed grated carrot salad that is a German staple, at Schmidt's they use a mix of different color carrots, of a much higher (less starchy and old) quality than the norm, shaved thinly, and then dressed lightly. The dressing has the same range of traditional flavors as the typical German incarnation of this salad, but the overall effect is so much lighter, and to me, more appealing. I've been thinking of it as Cal-German fusion, with my tongue firmly in cheek.

I haven't made much progress on the sausage selection, but the fresh duck and marzenwurst were both completely delicious. The potato salad and sauerkraut that come with the $11 sausages are each house-made and on point. The potato salad pretty much achieves an ideal balance between tart mustard/vinegar components, fresh herbs, potatoes, and the rich binding.

This last time, we tried the fried pork/veal terrina and the smoked pork chops from the entree selection. The terrina was very fine-textured, delicious, and was more pan-seared rather than deep fried. The smoked pork chop was tender, moist, gently smokey, and came together well with the sweet sauteed onions and other bits on the plate. This was my first smoked pork chop, but a friend who loves them said this was a particularly good one.

The beer list is pretty good, with 8-10 German beers on tap and 2-3 times that many in bottles. Entree prices are in the mid teens, though a sausage and a side would make a fully satisfying meal for about $15 before beer/tax/tip.

The only miss last time was the side of spaetzle, which seemed well-prepared but was just dumped on a cold plate. It was tasty with a shake of salt, but doesn't work very well as a side. The version with cheese might have come out hotter, with more flavor to make it interesting, but the plain spaetzle didn't hold up to the rest of the food on our table.

The most surprising aspect of this restaurant is how modern the tables and food feel, in comparison to my memories of Walzwerk. If this is indeed connected to Walzwerk, I guess I owe Walzwerk another try after 6+ years away.

I did recognize a German guy who I went to college with, and he seemed to be enjoying his meal, so consider that a small German stamp of approval.

2400 Folsom St, San Francisco, CA 94110

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