Kegel's Inn

At Kegels Inn, our German Specialties are made from time honored traditional recipes passed down through four generations. Weve made a conscious effort to skip the fast food movement & spend hours making our specialties from scratch. We know its worth the time it takes to pound & bread a delicate veal steak even though using pork or chicken would be much easier. Our Canadian pork shanks take six-eight hours to ripen before they get roasted to a crispy crunch, the sauerbraten marinates for 10 days, hasenpfeffer undergoes two days of meat prep, & de-boning a roasted duck requires intricate precision only our veteran staff undertake. We also fashion all our gravy from scratch, and yes, it adds expense, but we know roasting the bones and thickening with roux enhances the flavor of each dish more than the bouillon stocks found in many kitchens. We believe each dish deserves the level of authenticity found in an old world kitchens our ancestors brought with them. Be confident that we source our meats from regional farms, we care about old world flavors, and with our ancestors keeping an eye on things, were sure they would be proud of our hinterland flavors.