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After closing his short-lived upscale-food venture, Da Capo (an odd Floribbean/Creole/Mediterranean/Austrian joint), chef/owner Harald Neuberg redesigned this large room to serve the stuff for which he became beloved at the old Mozart Stube: traditional German and Austrian fare, in a convivial college-sports-bar ambiance complete with servers in St. Pauli Girl garb. Schnitzels are superior. So are sausages, available as entrées or in tapas-style portions. There's one special each night, and Wednesday offers a worthy haxen abend -- a roast pork shank roughly the size of Everglades National Park. But dieters are also well served with a mixed salatteller of three salads. Choice is up to the diner, but a combo of gurken (cucumber), shredded karrotten (carrot), and kraut (white cabbage) is highly recommended, owing to their balanced, not-too-vinegary marinades that allow the veggies' individual flavors to come through. Naturally, there's a good selection of hefty German beers, which makes Fritz & Franz's annual Oktoberfest party the most fun and authentic in town. Try the Koenig Ludwig Weisbier, the Warsteiner, or Das Boot -- two liters of the amber brew poured into a giant glass boot so coveted by regulars that you must leave your driver's license as insurance that the restaurant will get it back.