herwig's

Its not very often that I get to visit Penn State. Driving 10 hours each way is something I can rarely afford/ have the energy for. But every time I make it up to PA there are several things on the must do list. And oddly most of them have to do with food. Its amazing how notsalgic food and friends can make you feel. It feels like just yesterday I was walking around State College as a student, and it makes me really sad that it was actually a year and a half ago. One of the must visit places for me is Herwig's, which I visited when I was up in January and couldn't resist taking pictures of everything so I could share it with you here.

Herwigs is a State College favorite. An authentic ethnic dining exerience for sure. Straight out of Austria, Herwigs is family owned and operated. I always get the same thing when I visit, the pork weinerschitzel with potato salad and greens with the should be famous buttermilk dressing. But this day was particulary cold and rainy and some soup was definitely needed. Herwig's soup is always awesome and that day's special, the frittatensuppe, was no different.

Frittatensuppe is a classic german and austrian soup. A super flavorful beef broth and austrian egg crepe noodles. Simple. Broth and noodles. But so much more. The broth was definitely the best I've ever had. Deep and rich, thick and slightly gelatinous, the broth is made from pan roasted shank and marrow bones and slow simmered all morning long for the best flavor. The noodles are pretty much a thicker eggy crepe that is sliced to appear like noodles. Garnished with chives, it is a basic soup, but when the basics are executed this well they taste fabulous.

Weinerschnitzel is a pan fried veal cutlet, you can make schnitzel with chicken or pork too, but its traditionally done with veal. Because I am poor I am forced to order the pork schnitzel to save a few bucks. The pork is outstanding. Perfectly seasoned, crispy and juicy, this schnitzel is the best you will find outside of Europe. But what keeps you coming back to Herwig's is the potato salad and the buttermilk dressing. The dressing is a dill-buttermilk concoction that tastes good on anything and everything. I have a feeling its only authentic quality is that it was created by an Austrian man. Other than that I'm pretty sure its more german, but very appealing to Americans due to its ranch-like ingredients. The potato salad is not your traditional goopy mayonaisey american potato salad. Its served warm and almost mashed, and the only ingredients that I can discern are whole grain mustard, vinegar, parsley and potato. The rest is a mystery to me. Sooo good.

My girlfriend Lauren had the käs spätzle. Spaetzle are tiny flour and egg dumplings. At Herwig's they are pan sauteed with imported European cheeses and caramelized onions. They are heaven. The cheeses that were used the day were tilston, gruyere, and brie. All 3 cheeses definitely played a role in the big flavor these spaetzle offered. The gruyere lent a nuttiness to the dish while the brie added creaminess, and the tilston added a little funk. I am a super fan of stinky cheese. We were told by the cook that the Tilston is so stinky that he has to wear gloves to handle it, to ensure he doesn't smell like feet for the rest of the day. Once the tilston melts into the spaetzle it mellows out, and just leaves that tanginess of blue cheese. The spaetzle was served with a green salad and the buttermilk dressing.

For dessert- a huge cinnamon roll stuffed with bacon and cinnamon sugar. Yup, you got it bacon. Topped with a pretty basic confectioner's sugar and water, drippy icing. I may have forgotten to mention that one of Herwig's claims to fame is their love of all things bacon. Their slogan is "Herwigs, where bacon is an herb." They do a chocolate coated bacon, a chocolate bacon cheesecake, and this bacon stuffed cinnamon roll. Amazing.

While we were eating the owners noticed that I was taking pictures and jotting down notes (just slightly nerdy, I know), and asked if I'd like to take a look at the special that day, the Rosmarin Schweinsbraten. Ummm of course I did. I couldn't turn down an opportunity to go back in the kitchen and see what they were making first hand. They lifted the lid off a hotel pan and underneath was an entire roasted pork shoulder; bone, skin and all its glory swimming in meat drippings and rosemary. Isn't it beautiful??

Most of the seating in the restaurant is community or family style. Also every night is BYOB. If you are ever in the State College area, make the trip to Herwig's. You will not regret it!