|
Review content:
My family and I have not seen where you actually reviewed our restaurant. I am going to answer each of your points and try to stay as respectful as I can since you clearly see it fit to use sarcasm and outright ugliness as your review. Its unfortunate that you didnt ask for the manager, or owner as we could have taken care of this in person vs going back and forth on city search. This Goulasch is prepared with all fresh ingredients. Nothing is pre-packaged. What you don't know is that in every region of Germany, there is a different style of Goulasch soup, and this is the exact style that you will get when in Nurnberg Germany. If you'd like, I would love to take you into the kitchen to meet the Head Chef Sonja Vogt who is from Germany and brought her recipes with her so she has an opportunity to ask about your review. I wish you could have asked some of our repeat customers about the goulasch soup. The comments they tell us is that its the best they've ever had, or its the best in the state of Texas. Second, The Wiener schnitzel - you are wrong in your statement that the only thing authentic is that it was pork. Actually, if you've been to Germany anytime recently there are many styles of authentic schnitzel. There's Veal, Turkey, Chicken and pork based on where you are. In Nurnberg = pork. You say it all has to be pounded thin and has to be uniform. we tenderize and bread all of our schnitzels by hand, and when you are making hundreds of schnitzel a day, you simply can't make every single one to the exact same thickness. no machine. its a knife and a tenderizer. You also say that the schnitzel didnt have the right mix? You have been the only one in the two months we've been open to say that. Again, when you make everything by hand, you won't be exact every time because we're human. There is no mix as you state, we follow a set number of steps to fully bread our schnitzels. you're Zweibel schnitzel - I saw your schnitzel when you returned it, and it was more than half eaten, so I have to say that your statement of returning it after three bites is false. It was also cooked all the way through. The style of meat we use (pork loin) has a tendency (two so far) to remain pink even though it is in fact cooked thoroughly. Your schnitzel was no more than a 1/4 inch thick. We have no ""home-cut fry machine"" as you note. These are cut and put through our small vegetable slicer by hand. There is nothing automatic about it. These are true hand cut -homemade french fries and I am glad you liked them. As you requested, we did not charge you for the zweibel schnitzel. I asked your waiter (who's first day on the job was that Saturday) to X it off the ticket. I am a bit upset with your ""5 dollar tip"" comment too. I am never reluctant to do anything that concerns my family’s restaurant. We only have one register in our restaurant and that's behind the bar. we have changed our process a little in that, we leave the ticket on the table so if you're ready to go, you don't have to wait for the waiter/waitress to come back, you can simply walk up to the bar and I'll get you taken care of. That night, I did have some friends at the bar; they are actually repeat customers that come at least once a week. There was only one person that I know of that was at the register more than a minute or two and I apologized for the short wait and quickly took care of that gentleman. On behalf of my family, we are very sorry that you were not absolutely pleased with our food. We want everyone that comes to our restaurant to feel and taste Germany in a quaint little spot in Pflugerville. My mother-in-law (head chef) loves to cook, and she loves to see only smiles, but knows that we simply can't make everyone happy. What your mean comments do state is that we can never get complacent, and always need to strive to re-invent, and make every plate the best way we can. To everyone else reading this, my apologies if I came off any other way than upset.
Pros: authentic Southern Bavarian German Food
|