One of Philly's most popular is Brauhaus Schmitz at 718 South Street. Executive chef Jeremy Nolan and his wife, the pastry chef, make everything they can in-house.
Four of the six featured wursts are Nolan's own. The other two come from Rieker's, the well-known German butcher shop in Fox Chase.
The house-made selections include a mild bratwurst, a kaesewurst which includes Emmenthaler cheese, a smoked bauernwurst which might remind you of Polish kielbasa, and a spicy Hungarian-style sausage.
Nolan serves far too much sauerkraut to make his own, but the product that shows up on your plate is chosen with care.
He does make a kohlrabi-and-carrot "kraut" that's served with picked vegetables. And he makes the bratwurst he coils and grills in meter or half-meter lengths...served planked for heartier appetites.
Nolan makes his own spaetzle and potato pancakes, too. His wife and her staff produce the rolls and soft pretzels.
The bar is dominated by 20 taps offering a house brew from Stoudt's of Adamstown, Lancaster County. Most of the rest are German imports, including some served exclusively in Philadelphia.
The constantly-rotating selection keeps beer fans coming back.
Brauhaus Schmitz opens daily at 11:30am and the kitchen keeps producing meals right up to midnight.
For information or reservations, check their website at Brauhaus Schmitz , or phone 267-909-8814.
