Local before arrival
Fabrizio Wiest, a brewer’s grandson, left Munich for San Francisco to live his very own American Dream. Good thing he took along his sophisticated knowledge of traditional German home cooking. The Suppenküche serves potato fritters with applesauce, herring the way mom made it, or Sauerbraten with red cabbage and homemade German pasta called Spätzle. A selection of solid wines and German beer completes the menu, which is so delicious even a Bavarian innkeeper would be proud.
