A hungry girl's adventures in Cleveland and beyond.

One of my favorite weeks is back - Cleveland Restaurant Week starts today! Definitely take a break from cooking and get a taste of what some of my favorite CLE restaurants are serving up.

During the following 13 days, you can enjoy special menus and pricing at many of the local restaurants for a great deal. At most participating restaurants, you can choose a 3 course menu for only $33. Because it's actually almost TWO weeks, you have lots of opportunities to take advantage for the special deals.

I was invited to join the lovely ladies at Der Braumeister in the kitchen for a sneak preview of some of the menu items being served during Restaurant Week. I learned about their multi-generational female-owned business, rolled up my sleeves and cooked with them, and even got a hug from Oma - the OG lady boss of the family. 
I not only have a recipe to share with you, I also have a bonus deal to entice you to try their delicious home-cooked meals.

When you purchase the Restaurant Week Menu, mention EatDrinkCleveland and you can choose one of these special offers:

*25% off your entire alcoholic beverage order
*Add on a German beer pairing for only $10

Trust me, the food alone is worth the trip but the boozy bonus can't be beat!

We made rouladen which is one of my favorite German dishes. It's beef that is pounded thin, stuffed with bacon, onions, mustard and pickles, and then braised.
It's served with red cabbage and dumplings that are perfect for soaking up all the juice.
We also made a delicious and gluten-free German Chocolate Souffle cake. They use hazelnut flour which gives it almost a nutella like flavor. It's cooked in a water bath so the cake is tender and melts in your mouth. 
Topped with freshly made whipped cream, you will not want to share!

Here's their full Restaurant Week menu:

Kale Crunch Salad - kale, brussels sprouts, apple, parmesan and pumpkin seeds
Leberknodel (Chicken Liver Dumpling) Soup
Hunter's Walnut Dumplings

Gerschmorter Schweinebraten mit Gemuse
roasted pork with root vegetables and savory sage bread dumplings

braised beef roll stuffed with bacon, onion, house-made pickles and dusseldorf mustard, served with red cabbage and potato dumplings

Vegetarian Sweet & Savory Knodel
sweet Gala apple pretzel dumplings and savory kale potato dumplings on a bed of creamed nutmeg kraut and a side of maple roasted carrots

German Chocolate Souffle
Walnut Stuffed Apples
Cream Puff
Cherry or Apple Strudel

It's a hard choice for sure!

Don't forget, mention EATDRINKCLEVELAND to get 25% off your booze or add a beer pairing for only $10 when ordering the Restaurant Week menu.
Guten Appetit!

Here is the recipe for the rouladen. They used house made pickles but any good quality dill pickle will work. I suggest doubling this recipe because you'll definitely want leftovers!


Recipe compliments of Der Braumeister

Rouladen is a hearty dish that is perfect for fall and winter. Beef is pounded thin and stuffed with bacon, onions and pickles, then rolled up and braised until tender.

Prep time: 30 min
Cook time: 2 hours
Total time: 2 1/2 hours
Yield: 4

  • 8oz x 4 Top round beef filets, pounded thin (about 1/16 inch)
  • 1/4 cup Pork belly, chopped
  • 1/2 cup Bacon, chopped
  • 4 T Dusseldorf mustard
  • 1 medium Onion, chopped
  • 4 cups Beef Broth
  • 2 T Cornstarch
  • 1/2 cup Water
Cooking Directions
  1. In an oven safe pan with a lid, lightly fry the pork belly and bacon. Remove from pan and set aside. Leave drippings in the pan.
  2. Season meat with salt and pepper. Smear each beef filet with mustard, then sprinkle pork belly, bacon and onion on top. Lay pickles spears across the meat along the short end.
  3. Starting at the short end, roll up tightly tucking in the ends as you go. Secure with toothpicks.
  4. Heat up the original pan that you cooked the bacon/pork belly in. Sear rolled meat starting seam side down. Brown on all sides. Add beef broth so that it covers the meat 3/4 of the way.
  5. Cook in 350 degree oven for 2 hours, or until tender.
  6. Remove rouladen from the pan and set aside. Heat pan on the stove top and whisk in the cornstarch and water blended into a slurry until sauce is thickened.
  7. Serve with red cabbage.

What dish would you like to try? Which restaurant week menu is your favorite?