Good Reviews From The New York TimesChristopher Brooks from the New York Times had a taste of what the Old Heidelberg has to offer. Read the original article here.
Quick Bite | Bethel
Hearty German Fare, and BeerBy Christopher Brooks Published: October 2, 2009
From the dark-stained knotty pine walls and wide plank floors to the exposed ceiling beams and the welcoming waitress, Old Heidelberg German Restaurant exudes an Old World charm that few places in the Bethel-Danbury area can match.
Before winter sets in, part of that appeal can still be found outside, in the restaurant’s gravel-surfaced beer garden, complete with maple-tree-shaded tables. Like the steins displayed atop the wooden mantelpiece inside, beer holds a place of honor here. The restaurant carries 33 bottled brands, from Aecht Schlenkerla Rauchbier to Zum Uerige Alt, with four others on tap (about $5 for a half liter of draft beer and up to $8.50 for bottles), each served in a branded glass. Also on the drinks list is a handful of rieslings and a couple of Spätburgunder reds.
Much as that contributes to the gemütlichkeit, or coziness, it is the hearty German food, at reasonable prices, that makes dining at Old Heidelberg memorable. (If you don’t know your kaesespaetzle from your krainer wurst, the menu also lists items in English.) At the lighter end of the spectrum are German coleslaw — a blend of cabbage, bacon and beer vinegar — and a cucumber salad in a creamy dill sauce ($5 each).
Then there are the wursts ($11 for two, with mashed potatoes and sauerkraut) and a handful of schnitzels ($13.50, with red cabbage and spaetzle). More enticing are the sauerbraten, marinated in red wine; a Kasseler rippchen (smoked pork chop); and the fork-tender schweinshaxe pork shank, the restaurant’s premier dish ($12.50 to $19.50). Save room for the bienenstich, vanilla custard with toasted almonds ($6).