Sunday on vacation, time for a nice and lazy brunch. We walked down the street from our hotel and came across a lovely place with some outdoor seating. After some time trying to dissect the menu, we got our orders.
I went for the Vienna plate, which ended up having a mix of meats and cheeses as well as an egg. Of the meats, there was peppered salami, prosciutto, and roast turkey, with the salami the clear winner due to flavor. The two cheeses were both very mild, not that distinguishable and fairly forgettable.
The egg, it turned out, was soft-boiled. Luckily my comrades warned me and I didn't end up with yolk on my lap. My first ever soft boiled experience and it was quite good. It was also fun to scoop the egg out of the shell straightaway.
Kevika got the newsBar special plate, which had an even broader selection of meats and cheeses. To those from my plate there was smoked pork, brie, and aged soft cheese. The smoked pork was nice if really, really smoky. The cheeses, meanwhile, continued to be mild and not that noticeable.
It was Carolyn that scored the coup. Her brezl'n mit senf (pretzel with mustard) was quite good. The sweet and sour mustard was great even in the morning. But the revelation, the true fantastic discovery of the meal and of Munich, was the weisswurst. This sausage is only meant to be eaten before noon. After it is peeled, it becomes a fluffy and flavorful delight. There is subtle meat. There is a nice range of herbs. And it all comes together in something that is very much excellent. Kevika and I kept stealing bites from hers to partake in the deliciousness.
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