What You'll Get
Like tinsel, guitar solos, and incriminating legal papers, sauerkraut is best finely shredded. Enjoy this slivered specialty of the Old World with today's Groupon: for $20, you get $40 worth of German fare at Black Forest Inn in Stanhope.
Black Forest Inn has escorted the best dishes in Deutschland to American tables for more than 30 years. Patrons must enter through the restaurant's Tudor-style façade to become immediately fluent in German and greet a copious selection of German beers and appetizers that include escargot in herb-garlic butter ($10.75) and luscious potato pancakes with applesauce and sour cream ($5.75). Black Forest Inn's celebration of Oktoberfest begins September 17, and the countdown can begin as feasters sidle up next to delectable specialty entrees such as traditionally prepared wiener schnitzel ($26.95) or veal medallions in wild-mushroom, paprika, or bernaise sauce ($28.95). While diners soak in the thick drapes and soft lighting that constitute the inn's intimately German ambiance, the attentive staff helps bring meals to sweet endings with a decadent desert menu that includes dark-chocolate pecan terrine ($6.75), traditional crème brûlée ($5.75), and chocolate-covered Goethe sonnets.
The Fine Print
Promotional value expires Mar 19, 2012. Amount paid never expires. Limit 1 per person, may buy 2 additional as gifts. Limit 1 per table. Must purchase 1 food item. Not valid on Early Dinner Menu or Friday Night Buffet. Merchant is solely responsible to purchasers for the care and quality of the advertised goods and services.
About Black Forest Inn
Speaking with Barbara Aichem-Koster, it's pretty clear that Black Forest Inn is a family business. "My father is head chef Heinrich. My brother is Heiner––short for Heinrich––and his two children are Heinrich and the other, Hansi. They're cooks too." Barbera and her kitchen full of Heinrichs have helped feed Stanhope for more than 34 years with what she calls German continental cuisine––a product of the elder Heinrich's rich culinary education.
"My father was born in Germany, learned to cook there and across Europe," she says. "He worked his way up in different restaurants. Then my brother went back to Germany and did the very same thing." It's this attention to tradition that Barbera credits to the freshness of the ingredients. "We try to use a lot of local produce in seasonal menus and specials. … We don't buy prepared items." Luckily for diners, that also means that the wurst sausages and the German-style pasta, or spaetzle, are housemade.
The elegantly rustic dining room has hand-painted stained-glass ceiling panels, exposed brick, and a hand-crafted bar stocked with a multitude of imported German beers. This, along with periodic live music, has helped bring a younger clientele to Black Forest. "I had a group of 20 young people in here for the Friday-night buffet. The staff pointed out what everything was, explained it to them. And one of the girls, she called later that week, wanted to say how fabulous it was. I grew up in this restaurant, so that was really nice to hear."