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Try this German side dish at a few local restaurants.


Paige Hermreck

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


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