Karl Ratzsch's Restaurant in Milwaukee, Wisconsin

Karl Ratzsch's Restaurant has been a downtown Milwaukee landmark since 1904, when chef Otto Hermann opened a caf�. A decade later, Hermann's stepdaughter Helen married Karl Ratzsch. The couple bought the caf�, moved the restaurant to its current location, and a Milwaukee legend was born.

Reflecting Milwaukee's rich German ancestry, the main room displays a sampling of of German artwork, proudly displaying steins, huge cuckoo clocks, porcelain and glass ware, and unique German art.

Our party of nine was nestled into a cozy corner of the restaurant on a quiet Mother's Day afternoon. As always, the service was impeccable, and we were greeted both at the door and by our server. Next to our table was a grand piano, and we were treated to a local pianist's selection of show tunes that pleased both young and old alike.

The food offered at Karl Ratzsch's also reflects Milwaukee's rich German ancestry. The restaurant offers traditional German appetizers, entr�es and dessert, prepared exquisitely and presented tastefully. Appetizers are priced in the $7-$13 range, entrees average approximately $20 each, and desserts are offered for about $5.

The house salad offered a blend of fresh greens, topped with a creamy parmesan house dressing. The salad was crisp and cold, but the dressing was a bit too thick, making it difficult to pour onto the salad. The soups contained potato dumplings that were nestled in a rich, thick broth.

The European sausage sampler was prepared to German perfection. The knackwurst, bratwurst and Hungarian sausage surrounded a tasteful display of whipped potato swabian sauce, spinach and sauerkraut. The side of stone-ground mustard complimented each sausage.

The roast goose breast with wild rice and red cabbage was moist and flavorful. Trudy's Sampler offered a selection of sauerbraten and wiener schnitzel, red cabbage and a large potato dumpling. The wiener schnitzel was a tad dry, but the sauerbraten was succulent. For the fish lovers in our group, the breaded shrimp was grilled in a light batter and the whitefish was baked so the filet was light and flaky.

The dessert tray also offered traditional dishes such as schaum torte, cheesecake, chocolate �clair sundae, apple strudel, and Viennese chocolate torte. The schaum torte's meringue was crisp and melted on the tongue, with creamy ice cream, fresh whipped cream and a light strawberry topping. The cheesecake was nothing short of amazing, with its creamy and light texture.

The only drop in service we experienced was a long wait for coffee at the end of the meal, which was finally brought in the middle of the dessert course. Outside of this minor inconvenience, the service was unobtrusive and prompt. Both the outstanding food and excellent service are what makes Karl Ratzsch's a continuing favorite restaurant in Milwaukee's downtown district.