German Food: It's What's for Dinner at Michel's | Food News | Seven Days | Vermont's Independent Voice

Please support our work!

Donate  Advertise

German Food: It's What's for Dinner at Michel's 

Published September 2, 2015 at 10:00 a.m. | Updated September 7, 2015 at 11:20 a.m.

click to enlarge Schnitzel at Michel's German Food - COURTESY OF MICHEL'S GERMAN FOOD
  • Courtesy Of Michel's German Food
  • Schnitzel at Michel's German Food

Last Saturday, August 29, was the official opening day of Michel's German Food, an authentic German take-out restaurant next to Higher Ground in South Burlington. General manager and University of Vermont graduate Addi von Eynern has been working on the project since February with owner Norbert Sass, her father.

When Seven Days spoke with von Eynern in June, she was still fine-tuning the menu. Now she confirms that, along with meaty German staples such as schnitzel and bratwurst, Michel's will also offer vegan options, such as a vegetable rösti with hand-fried oatmeal-vegetable discs in a house tomato sauce. Von Eynern mentions the cheese-filled tomatoes as a personal favorite appropriate for gluten-free diners. For dessert, homemade pudding will incorporate chocolate that Sass imports from Germany.

For fresh ingredients, von Eynern is looking local. She'll source vegetables from Black River Produce in North Springfield and fresh farm buns from Klinger's Bread Company in South Burlington. After an extensive search for a sausage maker in the area, von Eynern says Michel's will make links in-house until she finds that "typical German taste."

Knowing the nature of a college town, von Eynern expects to serve a lot of students meals on the go. She says members of the local German community have expressed enthusiasm and will be welcome patrons, too: "They're just really excited to eat German food again."

Michel's will be open Tuesday through Saturday, 11 a.m. to 3 p.m. and 6 to 10 p.m.; on Sundays, it will serve only for the earlier shift.

The original print version of this article was headlined "Bringing It Home"

Related Locations

Got something to say? Send a letter to the editor and we'll publish your feedback in print!

More By This Author

About The Author

Stacey Brandt

Stacey Brandt

Stacey Brandt was an assistant food writer for Seven Days in 2015.


Comments are closed.

From 2014-2020, Seven Days allowed readers to comment on all stories posted on our website. While we've appreciated the suggestions and insights, right now Seven Days is prioritizing our core mission — producing high-quality, responsible local journalism — over moderating online debates between readers.

To criticize, correct or praise our reporting, please send us a letter to the editor or send us a tip. We’ll check it out and report the results.

Online comments may return when we have better tech tools for managing them. Thanks for reading.

Latest in Food News

Keep up with us Seven Days a week!

Sign up for our fun and informative

All content © 2024 Da Capo Publishing, Inc. 255 So. Champlain St. Ste. 5, Burlington, VT 05401

Advertising Policy  |  Privacy Policy  |  Contact Us  |  About Us  |  Help
Website powered by Foundation