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We had the pleasure of eating that plate of spätzle (sometimes spelled as spaetzle) you see to the left while in Switzerland recently, alongside a nice pork cutlet. So what is spätzle?
Spätzle is a type of pasta/dumpling popular in Germany, Austria, Switzerland and other surrounding countries. It is made with eggs and flour, a dash of salt and often a liquid (water or milk) to thin it a bit. The spätzle can be made by pressing the dough through a sieve or colander (as described here) over a pot of just boiling water. The little dumplings formed by the fallen dough float to the top when done. They taste exactly like you'd expect: similar to pasta or a dumpling, tender with just a hint of bite or chewiness. Spätzle can be flavored with additional ingredients, as well: Pureed apple in the dough makes it a great complement to veal. Or you can add some herbs. We like ours straight up naked, flavored, or sauced.
Want to give spätzle a try? Here are some Chicago restaurants where you can get a taste:
Glunz Bavarian Haus (4128 N. Lincoln): Cheese Spatzle sautéed with marjoram and onions, swiss, fontina and parmesan cheese, garnished with fried onion rings. They also serve a Spinach Spatzle in a white wine cream sauce and sun dried tomatoes, melted with fontina cheese and parmesan.
Chicago Brauhaus (4712 N. Lincoln) and Mirabell Restaurant and Lounge (3454 W. Addison) also serve spätzle as a side to many of their dishes.
There's no doubt about it. Spätzle is special.
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"We like ours straight up naked, flavored, or sauced."
Are we still talking about spaetzle here?
Just curious.
I love spaetzle! My grandmother made the best spaetzle, and I actually have my own spaetzle maker (But it's a lot of work).
Mmmm. Spätzle is so damn good.
To add to the short list: Julius Meinl also has some good spätzle.
FYI, Mirabel has a big green "License Suspended" sticker on the window. I walked past on Monday and they are closed. Not sure what happened, but I think they failed their inspection.
Dammit, I'm starving now! I'm so hungry, I could eat...Arbys!
FRP - Perv!
Widdlytinks - Wow, I haven't seen a spaetzle maker. How's it work?
Kaylee - Awesome, I'd love to try more places and I'll put that one in my notes as having good spatzle.
Nicholas - Oooo, very good to know - thank you!
The Meteorologist - I am going to fully admit that sometimes, I like their roast beef sandwich. I can't remember when I ate one last but I think I enjoyed it. I might have been tipsy.
I'll take spaetzle over just about any other side at the Brauhaus or Laschett's. If I had to give the edge to either place, I'll hand it to Laschett's - even though the roasted potatoes and red cabbage are awesome.
If you're willing to travel out to the burbs, Kuhn's Deli in Des Plaines (Golf and Mt. Prospect) serves some pretty good spaetzle with their schnitzels.
L. -- you know you were thinking the same thing!
mmm...Slovak/Hungarian people call it haluski, and we aren't wussy enough to be using any stinkin' spaetzle makers. You put the dough on a plate and scrape pieces of it into the boiling water in batches. You can only make it once a week or you'll get carpal tunnel syndrome.
They're really good if you use potatoes and flour (no need to add water, the water in the potatoes is enough) and pan fry them with onions.