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Swine and dine at Brauhaus Schmitz
Got 12 people? Got $37.50 each? Then get yourself to Brauhaus Schmitz (718 South St.), where chef Jeremy Nolen has started offering suckling pig dinners.
Swine and dine at Brauhaus Schmitz
Got 12 people? Got $37.50 each? Then get yourself to Brauhaus Schmitz (718 South St.), where chef Jeremy Nolen has started offering suckling pig dinners. (You don't have to have 12 people; the whole thing goes for $450 total.) He stuffs semi-boneless young hogs with housemade sausage, roasts them and serves them with family-style sides like spaetzle, spuds and sauerkraut. "When guests arrive, the table [is set with] sliced bread and herbed butter and an assortment of housemade pickles: mushrooms, pickled beets and eggs and cucumbers," Nolen says. We'd go just for that. For an additional $20 a head, there's all-you-can-drink draft Spaten, Hausbrau and Hefeweizen for parties, too. Deal! Give a call (267-909-8814); all Brauhaus needs is a week's notice.
Photo: Courtesy of Jeremy Nolen
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