Karl Ratzsch is a venerable name in this town. News that the restaurant (with roots to 1904) changed ownership and closed temporarily for remodeling brought Ratzsch interest to fever pitch. The restaurant (320 E. Mason St., 414-276-2720) officially returns Monday, April 18.
The menu pays homage to the original, keeping traditional Ratzsch German dishes like liver dumpling soup, sauerbraten with potato dumpling and gingersnap gravy, the crackling pork shank with spätzle and sauerkraut, several schnitzels, and goose shank with wild rice and pickled cabbage (main courses $16-$42). But expect chef/owner Thomas Hauck (of c.1880 Restaurant) to put his elegant touch on them. For sausage devotees, there’s knackwurst, bratwurst, beef frankfurter, bockwurst and more. You can order 2 sausages with 2 small sides ($16) or 5 sausages with 2 large sides ($35). Desserts include shaum torte, Black Forest cake, Quark cheesecake (made with Clock Shadow Creamery’s fresh cheese), and “bee sting” cake (or bienenstich) – a yeast cake filled with buttercream and covered with an almond-honey topping.The beer list is extensive and not just German brews Courtesy of Milwaukee’s Lakefront Brewery, Ratzsch’s is offering a brew called Otto’s Dunkel on tap.
The restaurant interior has undergone a facelift, but there will be no mistaking this is Karl Ratzsch’s, says Hauck.
Hours: Mon-Thurs 5-10 p.m.; Fri-Sat 5-11 p.m. Lunch hours begin May 2. Valet parking available on Monday-Saturday nights. Reservations can be make on Opentable.com. The Karl Ratzsch website should be live starting late Monday night.
