About Schnitzel Platz

Schnitzel is thinly pounded pork, veal, or chicken that's been seasoned, breaded and pan fried then dressed with an array of toppings. Along with an extensive selection of schnitzel and other German classics, Schnitzel Platz's Chef Wolfgang roasts whole suckling pigs and curates family-style platters offering a bountiful assortment of German favorites. Rounding out the cultural experience is the onsite boutique, brimming with souvenirs ranging from beer steins and hats to handmade German nutcrackers and cuckoo clocks. Live German entertainment Thursday - Sunday.

• The Schnitzel: Among the 14 styles on offer are the Hawaii schnitzel with ham and pineapple, the Jäger schnitzel, with a mushroom-wine sauce, and the classic wiener schnitzel, garnished with a squeeze of fresh lemon.

• The Beverages: German brews, such as Weihenstephan, HB, Radeberger and Spaten cascade from taps, while a multitude of other German beers are available in the bottle. An equally prodigious wine list features plenty of imported red and white wines, including several from Germany.

• When to Visit: As the world's largest beer festival, Oktoberfest draws thousands to Munich, Bavaria each year. Oktoberfest is also a big deal at Schnitzel Platz, where the everyday selection annually transforms into a traditional fest menu of whole spit roasted pig, assorted sausages, pretzels and Chef Wolfgang's famous sauerkraut balls.

Meet Chef Wolfgang

• Germany: where he was raised and formally trained
• Australia: where he worked at Menzies, preparing meals for esteemed guests such as Sir Prince Phillip
• United States: where he cooked at Plentywood Farm Restaurant, opened Indian Lakes Resort, cooked for Cardinal Bernardin, and opened Schnitzel Platz