Haus Murphy's

 First let me announce the winner of the "1000 page views" contest.  I sent out to all my Facebook Friends a challenge to reach "1000 page views" and Mark Crane was the first to send back a picture/screen shot of the "1000" on our page.  Since Mark resides out of state and I couldn't figure out how to mail a hamburger, he conceded to the runner-up in the Phoenix area.  The prize of dinner with us went to Lorie Christensen (and her husband, Paul) who was the 1001st page view.  So this Fun Frank Friday takes us to a little piece of Germany in downtown Glendale (59th and Glendale Ave).  We started the evening off with the iconic German food.  A sausage sampler which included a German Bratwurst and a Krakauer Wurst sliced; served over a bed of Haus-made Sauerkraut with three dipping sauces on the side.  The first one I tried was the Krakauer Wurst.  This was a tightly packed sausage full of flavor and spices.  When you bit into the casing, there was the fresh snap that a sausage should have.  The sauces on the side were more for color as this sausage had so much flavor that adding any from the side would only have drown out the true flavors from the sausage.  The other sausage on the plate was the Bratwurst.  I bit down into it and the casing didn't have the snap that the Krakauer had but I was surprised by the tenderness and burst of juice from the sausage.  The Brat did have a mild spices that didn't overpower the meat and the sauces on the side complimented this sausage nicely.  The three sauces were a honey mustard, a type of ketchup/Worcester/chili powder mix, and a yellow deli mustard.  In a true German manner, the sausage was served on a bed of sauerkraut.  Not just any sauerkraut mind you but this was freshly made, warmed and with the special touch of bacon.

Each entree is served with a cup of Chef's soup.  Our flavor was Cream of Leek.  By the name of it,  most likely would not have chosen to order it.  But since it was complimentary, I'm glad I had a chance to try it.  I was expecting a heavy cream based soup, but instead it was a delightfully light broth with onion flavor that was not off-putting.  After the sausage sampler, this was an excellent way to cleanse and ready your palate for the entrees.

Lorie, our contest winner, ordered the Sauerbraten.  This is Haus Murphy's signature dish and was featured on the Food Network. It consists of Sweet and Sour Marinated Beef, served with Red Cabbage and Schwäbische Spätzle (homemade noodle).  This is also one of their more popular dishes and for good reason.  The contrast of flavors is what really makes this dish work.  You have the sweet and sour marinated meat covered with a sweet brown gravy and a sour red cabbage on the side.  The spätzle was more like a bland noodle that provided a texture contrast as well as taste contrast to the sweet and sour.

 Paul, a first time patron of this restaurant, who has no outwardly expressed adventurous spirit, stepped outside of his box and ordered the  "Jäger Schnitzel" a tender Pork Loin, breaded and sautéed to a golden brown; topped with a Wild Mushroom sauce.  All entrees come with sides of German Fried potatoes and Wirsing (green cabbage).  Paul asked to substitute Red Cabbage for the Wirsing.  The breading around the pork loin provided an excellent crunch before your teeth penetrated to the juicy meat in the middle.  The brown gravy with the earthy mushroom taste, gave it a smooth ride across the palate.  The German Fried potatoes reminded me more of some "ole southern comfort food" than the strong vinegar potatoes that I had had when I was in Germany.

Patti chose the Steak Schnitzel, an Angus Steak, breaded and sautéed to a golden brown and although typically topped with a Gorgonzola and Roasted Onion Sauce. She asked for the sauce on the side.  Hers was also served with German Fried Potatoes but with pan roasted Green Beans with Bacon and Onions rather than any cabbage. Once again, it had a strong feel of "comfort food".  The cheese sauce was a strong flavor that balanced out the more bland seasoning of the schnitzel.  The green beans were extremely fresh and the bacon added gave just the right salty touch.


I asked for the waitress' opinion between the Sauerbraten and the Rouladen.  She actually preferred the Rouladen over the Sauerbraten, so I followed her recommendation and ordered the Traditional Beef Rouladen that is sliced beef rolled around a dill Pickle, Bacon and Onion.  My dish was served with Red Cabbage and Schwäbische Spätzle as well.  If I had known better, I would have ordered the Fried Potatoes rather than the spätzle.  What I truly enjoyed about the Rouladen was the bountiful flavors and textured all rolled up in one bite.  Once your teeth have sunk past the meat, you are met with a quick tart taste of dill pickle.  The onion added a sweet flavor next to the bacon's salt.  This all happens at the same time with a smooth brown gravy to wash it down.

The great experience with this German restaurant is that it had authentic German comfort food.  If you are ever missing the Fatherland this is the place to go.  Just don't expect your server to respond back to you in German.  It even has a roaming Oompah-pah Band.  The band consisted of two gentleman, one on the tuba of course and the other on the accordion.  They did play familiar polka's including "Roll out the Barrel" among others.  Which entertained the guests while they enjoy their meal.


 In keeping with the true tradition of Fun Frank Friday, I like to try something different.  The menu didn't offer anything that I hadn't tried before, until I saw the dessert menu.  Among the many different items including apple strudel and black forest torte, was the Sauerkraut Cake.  This is a dark chocolate cake with fudge frosting.  The interesting concept of this cake is that it actually included pureed sauerkraut in the recipe.  The typical flavor of sauerkraut was very difficult to detect in the cake unless you had an experienced and hypersensitive palate.  This rich chocolate cake was quickly devoured so don't let the name throw you off.  It was extremely moist and decadent.

So if you haven't tried Haus Murphy's or Sauerkraut Cake, try it now.