Continuing with my previous comments about this establishment, I will elaborate for anyone interested in hearing more. Why have we eaten here twice in one week, with plans to return again tomorrow for Oktoberfest?
My criteria for a restaurant are simple. At the risk of sounding arrogant, first of all it has to taste at least as good or better than what I am able to produce. And second, it has to be a good value for my money. I have some limited experience in the food industry and I know what things cost vs. what is charged for those dishes. I understand foods that are more labor intensive will, deservably, cost more. But you will never see me ordering a plate of spaghetti or grilled salmon at a restaurant. I usually order things I don't cook at home, or, in the case of Thai or Indian, foods that require cultural knowledge, ingredients or techniques.
In the case of Madame Janette's, I do understand German food, being from Austria. I can honestly say this food was better than mine. Most importantly it was seasoned properly. Restaurant food is often bland and undersalted to please the masses. Not so here. The goulash soup was a dark red from the paprika, the pork schnitzel (sometimes traditionally prepard with the drier veal) was perfectly cooked and juicy, It was so huge it still tasted great as leftovers the next two days. My advice is to take the meal slow, pacing yourself and eat only half to leave room for dessert.
And you don't want to miss dessert. The "big spoon" consists of something my Austrian mother used to make for us. Hers was a thick puffy, eggy, pancake, cut into pieces and sprinkled with powdered sugar, served with fruit. Theirs is a "kicked up" version, annointed with authentic Austrian Stroh rum, carmelized sugar, gooseberries with blueberry sauce and on and on. I hope the restaurant forgives me for perhaps not describing the ingredients correctly.
You will end up taking much of your meal home. That is where the value part of my criteria comes in. Not only did our leftovers taste as good for dinner the next night, they saved us money by not having to buy another meal.
In summary, Chef Boris cooks as though he were cooking for an intimate dinner party of 12, not for 200 or more covers a night. That is extremely hard to do. A chef has to come up with a delicious, cost effective menu that is doable for the staff and he has to train that staff to be consistent for every patron. Speaking of staff, the servers we had both nights were exemplary. They neither ignored us or rushed us. They were knowledgable about the menu. They did ask if everything was ok, but did not constantly interrupt us. They certainly earned a good tip at the end of the night. Thanks Nicholas and Emori.