Try this German side dish at a few local restaurants.
Long a common—if uncelebrated—side dish in Germany, these humble noodles and dumplings made from flour, eggs, and water are making a surprise appearance at area restaurants. Plum’s executive chef Manfred Wrembel says that he likes the hearty dish because it’s easy to make and it’s a fun alternative to more common starches like pasta. (Besides, he grew up eating spaetzle nearly every day, thanks to his German immigrant parents.) Michelin-starred chef James Syhabout, who will likely offer spaetzle on the opening night menu of his soon-to-launch Box and Bells restaurant in Oakland, puts it in even simpler terms: “I just think it’s comforting and delicious.”
Where to Taste: —Artisan Bistro, Lafayette —Café Attila, San Ramon —DJ’s Bistro, Concord —Five, Berkeley —Plum, Oakland