by Jacque Schiller
I can’t pass by a biergarten – even one that’s more open café than garden – without stopping in for some suds. With a blooming Flatbush providing some scenery, I took a sidewalk seat and perused Der Schwarze Kölner‘s offerings: 18 German beers on tap, a large selection of bottles, a couple of Bavarian wines and a menu consisting of mostly cheese and brats. I immediately honed in on the Obazda, as it sounded like a version of semi-pungent pimento cheese. And we all know I have a special place in my heart for that Southern delight. Come to think of it, CFS (that’s Chicken Fried Steak, you yankees!) is awful close in comparison to a schnitzel. This warrants further investigation. Is there a Teutonic version of hushpuppies, for instance?
Der Schwarze Kölner Biergarten
710 Fulton Street, Fort Greene
Favorite NONA find : obazda mit brezel
Ingredients : aged brie, cream cheese, butter, beer, caraway, radish; soft German pretzel
What to drink with the cheese spread? We washed it all down with a crisp Reissdorf Kölsch.
According to the menu:
“It was in the 19th Century when beer gardens emerged at the same time as brie cheese. In order to still be able consume aged brie, the Bavarians invented the Obazda. By adding butter, bell pepper and sometime caraway or onions, they were able to reduce the increasingly sharp taste of aging brie.”
Danke Schön for that!
Know a tasty niblet? Please send tips our way.