Most of the restaurants in my corner of town fall into the ‘usual suspects’ category. Watershed is a welcome change. Open for several years, I just went for the first time recently. Family owned, scratch food, large selection of beers (kitchen open for lunch Fri-Sat-Sun, @ 3 pm Mon-Tu-Wed-Thur).
Wurst sampler plate - Brat, Knack, Weiss wursts. All house-made, I calculated between 10-12 oz worth. Awesome sauerkraut ! - probably the first time in my life I’ve ever referred to sauerkraut as awesome. But I was glad it was only a condiment portion. I identified the mustard as Dusseldorf style but the menu says Dijon. Only my second time to experience weisswurst and again failed to impress. So I did some research online and found out it is typically consumed with a sweet mustard. Now I am intrigued and will have to look for that. I know Spec’s downtown on Smith will probably have the sausage in the freezers.
KÄSESPÄTZLE. I’m not a big fan of spatzle but thought I’d try a professionally prepared version (lol). Outside on the patio, a slight wind blowing, not really cold, but the onions and top of the serving cooled off very quickly; better below the surface and surprisingly good from the refrigerator (onions all gone by that time).
Take-home order:
I think the original menu identified this as Hungarian but the menu now says ‘traditional Eastern European’. The Knedliky dumplings (made from steamed or boiled bread) are Czech.
Leftovers:
Excellent.
Haven’t made goulash since, hmmm, the 1970s(?), when I was working my way through (selected) recipes in the NYT cookbook.
Would order everything again except the spatzle.
