Ask how long the Eichenkranz Restaurant has been in business, and you’re likely to get a host of different answers. It began as a social club/singing society in 1894, and by the mid-1930s it was serving up German classics to the public in its dining room while patrons upstairs enjoyed performances by the affiliated choirs. It changed ownership several times over the next 50 years, but current owners Harold and Audrey Bowles rescued the struggling restaurant in 1990. The Eichenkranz has flourished ever since, attracting diners with its authentic cuisine and live music on weekends. Specialties include sauerbraten and several varieties of schnitzel. There’s the classic Weiner schnitzel (breaded veal), jager schnitzel (veal topped with brown gravy and mushrooms), or schnitzel Eichenkranz, which gets a cordon bleu-style preparation with ham and melted swiss. The wurst plate boasts three kinds of German sausages: knackwurst, bratwurst and baurenwurst. There are also plenty of steak and seafood options on the menu, including a sesame-crusted orange roughy, and a children’s menu offers hot dogs, spaghetti and chicken fingers. Try apple strudel or black forest cake for dessert.
Full bar. Serving breakfast, lunch and dinner daily.
"For a city heavily settled by German immigrants, Baltimore has few German restaurants. Eichenkranz is the last outpost of hasenpfeffer and schweinkoteletten mit apfeln, not to mention four kinds of schnitzel."
— Baltimore City Paper