Incredible Reuben Strudel at The Mountain Brauhaus
What there is to say about the Reuben strudel appetizer at the Brauhaus is that it could not be improved upon in any way. I’ve had it a number of times, I know how good it is and in spite of that, “Oh my god,” flies out of my mouth each time I put the first bite in. (I swallow first—I was brought up right—but my eyes roll back in my head a little while I await the ability to speak).
Concocted by the Brauhaus some seven or so years ago, the strudel takes the classic, hulking deli sandwich and refines it into what Julia Child might have produced if asked to turn the Rueben into an appetizer for heads of state at a White House dinner. It’s still corned beef (but shaved so thin it cuts like butter); it’s still melty, oozing swiss cheese (but there’s also gruyere); it’s still sauerkraut (but not too tart); and it’s still Russian dressing (but with dollops of horseradish cream for a little flavor bite.) Most notably, the traditional rye bread has been replaced by layers of buttery, crunchy filo dough. (Rye crumbs are, however, layered in with the filling for texture and flavor, and to make sure the little upstart doesn’t forget who its Mama was.)
The first time I tried it, my husband and I decided to have just a series of appetizers. We started with the Reuben, then called the waiter over to discuss our options. “That was incredible,” we said. What other appetizer do you recommend?” He said (passionately), “Well, nothing’s as good as the Reuben,” but suggested the Königsberger Klops (German Meatballs simmered in Spaten Beer, served with Spaetzle). We liked those very much, too, but, in the end, had to agree with our waiter. Now, I have since been told by a friend that she finds the Klops to be superior to the Reuben, so for those who have tried neither, just think what delicious frontiers await you. Wed–Sat: 11:30am–9pm; Sun: 11:30am–8:30pm; Closed Mon and Tues. 845 255-9766.