Karl Ratzsch's

320 E. Mason, Milwaukee, WI - (414) 276-2720

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Posted By Michael Stern on March 28, 2004 3:24 AM

This grand restaurant has been justly famous since 1904 for its German food, served by a staff of dirndl-skirted professionals in an extremely atmospheric dining room: dark woodwork, antique steins, romantic murals, sentimental paintings.

The old world menu includes such stalwart classics as liver-dumpling soup, roast goose, beef rouladen, and sauerbraten with ginger-snap gravy. There isn't a more beautiful roast duck in the state of Wisconsin; the wiener schnitzel is magnificent; and the crackling pork shank we had on a recent visit is one of the most awesome-looking (and tasting) meals imaginable. The beer-on-tap list includes some from Germany as well as local Milwaukee brews (and the waitress will gladly describe each one, if you have any doubts); and there is a whole array of Kümmel, Kirshwasser, and Rumpleminze liqueurs for after dinner.

Most people come To Ratzsch's for the German food, and rightfully so. But here’s a secret: the "regular" food is grand, too. Steaks and prime rib are utterly regal (get Ratzsch’s thick, crusty potato pancakes on the side), and the $79 Porterhouse-for-two is one of the Midwest's most magnificent meat monuments. Whitefish here is a Great Lakes treasure – tender, sweet, and juicy – served on a wood plank in a ring of mashed potatoes. Recently, a "lighter fare" menu has been added, too, for those who prefer angel hair pasta or a veggie plate to stuffed pork chops and spaetzel or potato dumplings.

Overall Rating

Iceberg Lettuce Wedge

Crackling Pork Shank

Wiener Schnitzel

Potato Pancakes

Chicken Liver Pate

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Posted By ann peeples on June 12, 2011 12:20 AM

I just returned home from a superb meal at Karl's. Bob and I met JRPfeff(Jim) and his wife Bobbie, and wanderingjew(Dale). First off, it was excellent to finally meet these people. Ratzsch's is an institution in Milwaukee, and they certainly delivered.

We shared an appetizer of a salmon mousse, served with homemade bread crisps and good quality crackers. The mousse was light and airy in consistency, boasting a perfect taste of salmon without some of the heaviness often found in this cream cheese-based mixture. Dale and I had the exquisite liver dumpling soup, which was a liver-infused broth with two lovely, perfectly made liver dumplings.

I ordered the crackling pork shank, a monstrous beauty that was totally crackling on the outside, but fork-tender on the inside. Served with a fantastic gravy on the side, this dish deserved my oohs and ahhs. Dale had "Trudy's" special: pork schnitzel and sauerbraten. Was it good? He cleaned the plate.

Bob had a sausage sampler (Usinger's supplies the restaurant) and he could not find any fault at all, as the sausages were perfectly cooked (meaning a perfect blend of firmness and moistness). Bobbie had the sauerbraten, which you could eat with a spoon it was so tender. Jim had smoked pork chops, and his lack of conversation during the meal said it all. The sides were fantastic: red cabbage, potato dumpling, and sauerkraut.

We had absolutely no room for dessert, but would have loved to have tried the Vienna torte or one of the various strudels. When our server came to remove the excellent fried bread crisps, I joked I was going to put them in my purse. He assured us we were welcome to take them home, and promptly came back with a huge to-go bag of them for me. Classy place.

Conversation was non-stop, and the food equaled a wonderful meeting among fellow Roadfooders.

Overall Rating

Crackling Pork Shank

Wiener Schnitzel

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