Werner’s Oven

eaten a couple of times at Werner's Oven. Had tried their clam chowder soup, which was quite nice, thou the amount of clams could be slightly more generous. Also tried their calamari, which was not too oily and yet still tasted very nice. The garlic sausage was quite good as well and the serving was just nice. Lastly would be the pork knuckle, which everyone should try. The pork knuckle was deep fried to a crisp and yet the meat was still very tender and came off easily the bone. The taste was not bad either, though I personally felt it to be slightly saltish. A side note is that the lime juice and pineapple juice were nice as well.

Overall, I find that the food there is quite to my liking. However the service of the staff there tends to be slightly sluggish and could be improved. WIll still go back there to try out the different foods.

Werner's Oven is really doing well for itself. We were glad we came early this evening. By 7pm it was full house - if you had no reservation, it would have been pretty hard to get a seat. Food must be good. Hubby went for the grilled cheese sausage. The hot cheese bubbles out as you cut into the sausage. Very good but extremely rich and satiating. The sauerkraut is more sweet than sour, but that is apparently how they do it in Germany (hubby has spent considerable time there). The mashed potatoes were very smooth and fluffy but I still prefer mine a little more dense.

Knusperiege Schweinehaxe: This is the reason I am here. Mmmh, finally got my fix of crispy "ter kah" - pork knuckle. There was one order of this on almost every table there. This dish is remarkably similar to really crispy Chinese roast pork. How I love the fragrant, crackling skin! Those who quibble about eating pork lard should stop reading right now. Again, this portion can be easily satiating, so two small eaters can easily share.

Werner's does a good job of keeping the inner meat really tender and juicy. The flesh melted like butter under my knife. I still remember one of my very first taste of crispy pork knuckle at Marche - the meat was much harder and more chewy there. But both there as well as here, I enjoyed gnawing at the bone for crispy parts and bits of meat. This was such a large portion, it was hard to finish though. I also left behind a small mound of subcutaneous fat dissected from between the skin and meat.

Wash all that down with a good glass of beer. They serve Paulaner here. Hefe-Weissbier is a "golden, naturally cloudy wheat beer with a delicate fruity aroma" and is indeed delicious with a hint of caramel. Hubby thoroughly enjoyed this.

All in all, a fairly satisfying meal an a fairly authentic German experience but also one so rich in cholesterol and fat that it should be an infrequent treat. Oh, and the bakery has nice breads too. You can check out their full menu available online.