From the restaurant's website:
"Located in historic Williamsville, NY. We feature German and Polish specialty dinners. Old World German lace, tapestry covered tables and chairs, antique stemware and china, European oils of monks and friars, imported antique rugs — just a small corner of the ambiance accompanying your dining experience. ... All of our food is created in-house by our chef and wwner Janice Schlau. Janice has an extensive background in Polish cooking and has worked in the food industry her whole life."
Beer and wine available. Serving dinner Wed–Sat. Closed Sun–Tue.
"A bigger highlight was the Frau SchlauBraten, a beef brisket accurately described as "fork tender" and served with a moderately rich gravy. Though the most expensive item on the menu, the SchlauBraten was wonderfully soft and savory — a truly great brisket — plus, served in such a huge portion that several of us wound up sharing parts of it. A crispy potato dumpling was also on the plate, and enjoyable, alongside the other side dishes."
— Buffalo Chow, Sept. 27, 2008 (three stars)
From the restaurant's website:
"Located in historic Williamsville, NY. We feature German and Polish specialty dinners. Old World German lace, tapestry covered tables and chairs, antique stemware and china, European oils of monks and friars, imported antique rugs — just a small corner of the ambiance accompanying your dining experience. ... All of our food is created in-house by our chef and wwner Janice Schlau. Janice has an extensive background in Polish cooking and has worked in the food industry her whole life."
Beer and wine available. Serving dinner Wed–Sat. Closed Sun–Tue.
"A bigger highlight was the Frau SchlauBraten, a beef brisket accurately described as "fork tender" and served with a moderately rich gravy. Though the most expensive item on the menu, the SchlauBraten was wonderfully soft and savory — a truly great brisket — plus, served in such a huge portion that several of us wound up sharing parts of it. A crispy potato dumpling was also on the plate, and enjoyable, alongside the other side dishes."
— Buffalo Chow, Sept. 27, 2008 (three stars)