Proof there is a real chef in the kitchen. Prior to the schnitzel we started with big bowls of homemade soup - the goulash soup suitably dense and spicy, the liver dumpling a tender tennis ball of ground liver and spices set in a clear, meaty broth and garnished with tiny bits of fresh chives. Both were nicely done and would have made for a perfect lunch. We couldn't pass up the dessert selection of tortes, cheesecakes and strudel. The latter was filled with freshly cooked apples and dusted with icing sugar snow.
Beer is a big part of the pilsbar scene here.
There's also a selection of German wine and a page of after-dinner schnapps which, like the food, is reasonably priced. While the menu at Dooselbeck is continental, the atmosphere is casual, if a tad bright for intimate dining. There's a dance floor, too, just the place to polka with your friends. We were more than sated when we left Dooselbeck, warmed to the core by the generous portions of hearty German food and nice people. We'll be back the next time the chill hits.