StringGrrl sees the World

StringGirl 3.0 with a large glass of the amber nectar that is Hovels  http://www.hoevels-hausbrauerei.de/hp/wp-content/uploads/2015/10/speisen.pdf The house skillet meal: Potatoes, bier gravy, suckling pig, grilled fleischkase, blood sausage, and bratwurst  The Food at Hovels is hot and hardy. I have to admit that I have only eaten one dish off the menu in all the times I have come to Hovels. What can I say, it is such a great platter full of food, that I have not been able to talk myself into trying any of the other dishes. I only stop here maybe once in a year. If I can get the rest of the company to dine here more often then maybe the frequency can pick up a bit. New friends at the bar The entrance to the Brauhaus from Hohewallstrasse looks like a giant beer kettle, you can't miss it Lighting fixtures from spent bottles Mr. Hops stepped here many years ago, before starting his Geocache journey The Bar

Had dinner the other night with colleagues at a Ruhrpott streak house in Dortmund. We've had pretty good streaks before in Dortmund. But I was unprepared for the next levelness of Hohoffs 800° . Wagyu beef, dry aged streaks, bone in ribeyes: I had a hard time deciding where to start. "I regret that I have only one steak order to give...." Dry aged beef on display in the front of the restaurant  I went with the Wagyu Teres Major. A different cut for me, but a bit more reasonable than the 80€ Filet Mignon. The "shoulder tender" Teres Major weighed in at a 350 gram order. They had plenty monster steaks available on the menu including a steak for two at just over a kilogram. As an appetizer I ordered the candied grilled bacon with peanut butter and caramel corn. A completely new and inviting offer. The chef sent out an   amuse- bouche of beef tartar also topped with the caramel corn. Now, I really had jumped the shark for big meat orders at this di...