For a taste of Germany in Philadelphia, locals head to this beer hall to indulge in sausages, pretzels and other satisfying bites, along with suds from Andechs and other breweries based in the fatherland. So popular are the housemade sausages that Brauhaus Schmitz makes between 500 and 600 pounds’ worth per week, with six different options available on the menu. Michael Symon favors the ungarischewurst, a Hungarian sausage laced with smoked garlic and paprika. “That’s delicious; it’s so balanced,” he said.
Special Dishes: German Beer, Sausages, Mortadella, Pretzels
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