It's not so surprising that South Florida has few German restaurants. Despite a significant Jewish population with ancestral roots in northern Europe, nostalgia goes only so far. There's little need down here, after all, for carb-heavy, hearty fare to fuel the peasant population through long, frigid winters. And it's undeniable that the majority of Germany's traditional favorite dishes are either coated with starches, thickened by them, or accompanied by them. Those who've spent much time in Germany also know even in cosmopolitan Berlin it's easier to score hard drugs than to find an interesting green salad that's not just an afterthought (and is not liberally sprinkled with canned corn kernels, just to keep up... More >>>