Lunch 11 a.m. – 4 p.m.; Stein Hour 4 p.m. – 7 p.m; Dinner 4 p.m. – 10 p.m.
Cheesy and magical, this acclaimed eatery founded in 1993 employs waitress in dirndls and squeezes in customers among a stein collection that could be provide enough glassware for a small city’s Oktoberfest. Guests can attempt to join the Stein Club or reserve spots for the Bavarian beer and wine seminars, but an order of the jaegerschnitzel with mushroom-wine sauce in the beer garden is required.
Hours: Mon – Sat 9 a.m. – 7 p.m.; Sun 10 a.m. – 6 p.m.
A market in a modest 5,000 square-foot space, customers pick up everything to sate their hunger for German products. The more than 5,000 items in stock include butter and cheeses, Black Forest-smoked meats (the real deal), imported salted herring, endless links of sausage and a variety of sweets that include German gummi bears. Those familiar with small European markets will be shuttled through time and space at GermanDeli.
Hours: Tue – Sat 4 p.m. – 9 p.m. (10 p.m. on Fri & Sat)
Lunch Thurs – Fri 11 a.m. – 2 p.m., Closed Sun & Mon
Chef-owner Peter Gruenewald offers Cowtown diners an authentic, if a bit a higher-end, experience supported by a resume that includes stints in superlative German restaurants. The dishes to order here are ones with spaetzle, like the roast beef with Red Cabbage. Start off with the potato pancakes accompanied with sour cream and applesauce, move on to one of the schnitzels, but don’t forget the spaetzle.
Hours: Mon – Thurs 7 a.m. – 6 p.m.
Fri 7 a.m. – 10 p.m.; Sat 7 a.m. – 9 p.m.
Sun Brunch 10 a.m. – 3 p.m.
Off Greenville Avenue, this Teutonic mainstay has been serving hearty food (kasewurst) and sandwiches (Hot Amsterdam) alongside German beer, including German native Dennis Wehrmann’s Franconia Brewing Company in McKinney. An older crowd populates the diner seating, those in a lunch rush take a stool at the counter and workers at the nearby Half Price Books stop in for an after-work bottle of Riesling and gewürztraminer. Henk’s is a gustatory beacon in a dilapidated landscape of crumbling roads and abandoned buildings.
With a butchering pedigree stretching back to 1728 Germany, the Kuby family opened their storied shop in the 1960s and haven’t looked back since. The options are myriad here. The sausage is made in-house from recipes handed down through 14 generations. Shoppers come in for more than meats, though. There is a small grocery and bakery. There is a full-service restaurant, and, perhaps the greatest of things, the staff will process field-dressed game.