Best of the Wurst

My wife and I had dinner here on the 13^th, food was excellent, service was a little challenge. But must keep in mine that it was the night before Valentine’s Day where everyone goes out the night before. My wife and I had the Veal Yvonne, the hit of the night! This is my favorite chef so I can over look some of the imperfections of the night I fallowed him from a Gloucester City restaurant to here, when leaving I tried to buy some wurst from the deli case and the lady at the counter made feel as if I was bothering her so we left. But we will be back the best German food this side of the Ocean.

Went here for dinner tonight for the first time. From the first course it was evident that dinner was prepared by an accomplished chef, not a line cook using prepared food.
Onion soup had a strong authentic beef broth flavor, not the usual salty base you get in most restaurants. The spätzle with Gruyère cheese appetizer was a new discovery — I could have made a meal out of it. The potato pancakes were topped like loaded potato skins and still held their own as crispy pancakes without the greasy flavor you often get.
The entrees were excellent, we had wiener schnitzel and chicken schnitzel. Both were fried and seasoned perfectly and accompanied by house made red cabbage and spätzle.
The chef Wilhelm and the hostess Marianne both came to check on us and answered our many questions. The newly enclosed deck will be operating with heaters soon. And I can’t wait to go back in the summer.
It’s worth the drive, definitely use your GPS if you’re not local. And next time we will definitely bring a bottle of wine.
No credit cards but they have an ATM machine on property.
(We brought home a cheeseburger and German potato salad for our daughter and that was delicious as well.)

My new favorite local place. Seriously!
The restaurant itself is located in a residential area down a rather long driveway, but it’s right on the water. You can even dock your boat here in warmer weather while you eat. The outside patio is going to be lovely in the spring, but for now there are space heaters if you’d like to sit outside The view of the sunset over the river is spectacular. The other important note is that this is a cash only establishment. There is an ATM on the premises if you forget to bring cash. The place is clean and bright, and the wait staff is super friendly and attentive.
The kasespaetzle (kase is German for cheese) appetizer is fantastic. Melted gruyère over freshly made spaetzle (a small chubby egg noodle first boiled then sautéed) with chunks of speck (a flavorful smoked pork sausage), red onion, butter and garlic. I have had intense cravings for this since the first time I ate here.
I did not have room to order the loaded kartoffelpuffer (potato pancakes) with sour crème, bacon, green onion & cheddar cheese, but you’d better believe that I’m coming back to try them!
I had the Polish sampler — a fantastic mix of some of the best food memories of my childhood. Golabki (cabbage stuffed with sausage, ground beef, rice & seasonings) with a red sauce. Then there is a generous portion of grilled smoked kielbasa (locally sourced, by the way) over some sauerkraut to write home about.
I had to ask the chef (Wilhelm Slimm) if he pickled the kraut himself, because you just can’t get this kind of quality from a jar or can. As I suspected, the recipe was passed down from his grandfather and he does it in-​house. It’s slightly sweet — in a very good way, and not tough to digest at all. The sauerkraut is available as a side item, so add it on to anything (or everything. You really can’t go wrong here).
The last component of this sampler were hand made pierogis. Oh Em Gee! Like Babcia (Polish: Grandma) used to make — sauteed in brown butter with perfectly caramelized onions. Sour crème on this side of course. These are also available as an appetizer and totally worth the carb coma.
My date had the German Pride platter with a trifecta of yummy sausages — bratwurst, knockwurst, wurstchen — over sauerkraut, fresh spaetzle & a side of brown mustard. Quality brats & knocks — again, locally sourced. They even sell these by the pound for you to (marinate in beer then) grill or boil up at home (or tailgating).
Can’t say enough good things about what’s going on at Best of the Wurst. I think it should become a go-​to place for anyone local and a destination for everyone else. There’s not much like it anywhere nearby! The quality of ingredients and attention to detail is notable. This chef lends many years of culinary expertise to his family traditions of hearty German/​Polish cuisine. You can tell that his heart is in it, and I think it makes a difference. I know one thing for sure: the result is absolutely delicious!