So, in addition to the pizza offerings, Himmel’s now offers an expanded selection of pastas, Italian appetizers and desserts. Where you’ll see the German influence most is in the entrée section of the menu. Joining such Italian stalwarts as veal scaloppini, chicken parmigiano, braccio di ferro (chicken breast rolled with spinach, tomatoes, mozzarella & pine nuts, served in a white wine cream sauce) and saltimbocca are a trio of schnitzels. Along with the traditional veal (served with potatoes and red cabbage), is a chicken version served with potatoes & vegetables. Both offer very generous portions, easily enough for two. The chicken version I sampled was nice and moist and the sautéed vegetables were all fresh and perfectly cooked.
The big draw, though, is the champignon rahm schnitzel. Don’t know if it’s named after our mayor, but it is a big piece of meat! It features seared pork tenderloin medallions sautéed in butter and finished in a shallot mushroom cream sauce. The dish is served with spätzle and red cabbage. The pork was perfectly cooked (medium) and the red cabbage is delicious. The spätzle is not like my grandmothers’ version. Hers were little nuggets of dough; Himmel’s version is closer to angel hair. Different, but well prepared.