Heidelberg Restaurant

For more than 50 years, this lodgelike Germantown holdover has clung to its roots—dirndled waitresses, men in lederhosen and bubbling steins of Spaten. Sausages, all supplied by neighboring butcher Schaller & Weber, are the way to go: Platters arrive weighted down with tasty links of pork-and-beef bauernwurst, veal weisswurst and pork bratwurst. Though most entrées come with spaetzle, sauerkraut or potato salad, brave diners can opt for “Old World favorites” like boiled pig knuckles.