This month, we head to German restaurant and bar Brotzeit where head chef Adam Puetzfeld talks about two of our favorite things: booze and meat.
So, you’re from Germany?
I’m actually not – I’m Polish. But I moved to Germany when I was 14, and I got all of my experience and training in Germany. I also ended up in Mexico for a few months where I learned about Mexican cuisine.
What sort of dishes do you specialize in?
My personal favorite is Italian food. A large portion of my family lives in Italy, and my aunt owns a hotel with a restaurant in there, where I also used to work.
So you know how to cook many different cuisines?
Yes, except for Polish! My grandfather was an excellent cook, but he passed away when I was young, and my parents never really taught me their local cuisine.
Do you have a favorite dish here at Brotzeit?
Definitely the pork knuckle. We do a really good one here. We use a very old-fashioned procedure, and end up cooking it five times.
What drink do you recommend having with it?
Beer! [Laughs.] Wheat beer. Though most of our customers like to eat the knuckle alongside a pilsner.
German cuisine in three words?
I’ll go with heavy, healthy…
Wait… healthy? What’s healthy about German food?
We use a lot of cabbage for example. Plus potatoes and other vegetables.
Is beer healthy?
Depends on the quantity you drink [chuckles].
See a listing for Brotzeit German Bier Bar & Restaurant.
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