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South Bay Accent - Oct/Nov 2015

Collect stories, not selfies. You won’t remember the time you spent staring at your screen, but you’ll never forget your time at Aston Lakeland Village, situated on Lake Tahoe’s south shore. 866·774·2924 | astonlakelandvillage.com October/November 2015 93 The chef solidly executes entrees featuring lighter proteins like seafood and chicken but it’s the Austrian specialties that many people order. Most popular is “classic” wiener schnitzel, a pounded, breaded veal cutlet that has crunch and flavor, accented by tart lingonberry sauce, lemon and parsley. The accompanying German potato salad (no mayo involvement here) is outrageously delicious, tender and laced with dill. Luscious jäger schnitzel has many fans, too, who swoon over the rich mushroom gravy adorning tender pieces of pork cutlet with colorful broccolini as garnish. Happily, this dish comes with more of that incredible house-made spätzle. Another rib-sticking Austrian delight is kraut rouladen, which is savoy cabbage stuffed with a savory mixture of beef, pork and bacon, then served with creamy horseradish and sweet, lush butternut squash. Finally, the chef ’s take on ubiquitous pork belly soars above the usual fat delivery mechanism. Froeschl twice-cooks it so that the meat is crisp outside but meltingly tender inside, serving it with an earthy celery root puree, glazed mushrooms, fantastic melted leeks and pork jus. Anyone who’s experienced German or Austrian food is aware of the region’s killer desserts and these are must-order items at Naschmarkt. Froeschl makes a mean apfel strudel, naturally, bursting with apples and garnished with both ice cream and whipped cream, but his Salzburger nockerl brings down the house. A cross between a soufflé and vanilla pudding, it is luscious paired with blueberry compote and tangy yogurt. It’s not just Froeschl’s wonderful cooking that has made Naschmarkt a local hit. This petite restaurant delivers some of the most caring, goes-the-extra-mile service around, with the help eagerly fulfilling guests’ request that can bring frowns elsewhere. It might be noisy inside and parking can be challenging, but all that is forgotten while savoring the modern Austrian comfort food delivered by the smiling wait staff. NASCHMARKT, 348 E. Campbell Ave., Campbell, (408) 378-0335; www.naschmarkt-restaurant.com HOURS: Tuesday-Thursday and Sunday, 5-9 p.m.; Friday-Saturday until 9:30 p.m. Reservations strongly recommended. PRICES: Starters: $11-16; entrees: $19-38; desserts: $7-10. n 1 0 1 1 1 0 1 1 4 8 0 - R GRAPPA CABERNET SAUVIGNON 1 0 1 3 SILVERADO 1 0 1 3 TRAIL 1 0 1 4 ZINFANDEL 1 0 1 4 1 0 1 5 Le Petit 1 0 1 5 Gourmet 1 0 1 7 MERLOT 1 0 1 7 1 0 1 8 CHARDONNAY 1 0 1 8 1 0 8 5 CHAMPAGNE 1 0 8 5 1 0 9 0 Le Chef 1 0 9 0 De Cuisine 1 1 0 0 Le Gourmet 1 1 0 0 Express PUB: South Bay Issue: Sep 2015 Client: Aston Property: LLV Size: 1/3 page (4.625” x 4.875”) Colors: Full DUE: 9/9


South Bay Accent - Oct/Nov 2015
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