Written by Lyn Dobrin, firstname.lastname@example.org Thursday, 10 July 2014 09:16
There’s an old-fashioned feeling at Koenig’s, a 70-year-old restaurant in Floral Park where German food is served in a comfortable welcoming setting. The large American flag dedicated to September 11th in the main dining room and the group of businessman, gathered in a side room enhanced the feeling of a place that cares about tradition. The men are from a club in Bushwick and they meet at Koenig’s twice a month, says owner William Fitzgerald.
Don’t be fooled by the Irish name. Fitzgerald’s mother is German and he grew up enjoying all the dishes that are served in his restaurant. Fitzgerald says that when he started as a manager at Koenig’s 32 years ago, he was pleased to see that the food there was like his mother’s. He also received early training to be a gracious host as an usher in church when he was growing up. “It was my job to bring people to their pews,” he says.
Generations of community residents have been coming to the restaurant to get traditional German specialties such schnitzel, potato pancakes and bratwurst. A meal at Koenig’s starts with their special bread that is prepared for them by nearby Tulip Bakeshop. This “secret recipe” is the same as when the restaurant first opened.
Sausage is a significant part of Germany’s culinary history and for our appetizer we chose the wurst (sausage) platter of baloney-like knockwurst (pork and beef spiced with garlic), bauenwurst (veal and pork heavy spices) and bratwurst (pork and veal with light spices). All the sausages are made on the premises and the wurst platter is served with black beans, sautéed onions and gravy. Beer and sausage are always a great combination and there are several German beers on tap that include Spaten original, Hofbrau Dunken, Hofbrau Weiss and Krombacher Pilsner.
Fitzgerald says there a lot of history in his restaurant. He is very proud that the New York City Fire Department holds events there year after year and behind the bar is a firefighter’s helmet that had belonged to a friend of Fitzgerald’s and is inscribed with “344,” the number of firefighters who died on September 11th.
For our meal we had pork schnitzel hunter style and sauerbraten, two classic German dishes. Schnitzel is a cutlet that is pounded thin, lightly breaded, sautéed and served with mushroom sauce. An interesting side note: it is believed that chicken fried steak is an outgrowth of this dish brought to the United States by German immigrants. Sauerbraten involves marinating bottom round beef in a mixture of red and white vinegar, water and pickling spice for three to four days and then roasting it in the marinade; it is served with a ginger snap gravy. We also enjoyed a heaping portion of thinly sliced onion rings that had been lightly breaded and fried.
Remember when most restaurants charged less for lunch than dinner? At Koenig’s they still do that. At dinner, too, they also include a “salad of the day” with entrees: cucumber, beet or tossed.
The desserts are either made in house or at Tulip Bake Shop. The apple strudel is packed with fresh apples and the black forest cake is a rich combination of chocolate cake, cherries and whipped cream icing.
Catering is a big part of Koenig’s business and in addition to the main dining room and two smaller rooms on the main level, there is a large banquet hall upstairs that can seat up to 240 people. Koenig’s, 86 South Tyson Ave., Floral Park (516-354-2300).
Wednesday, 30 July 2014 00:00
The Floral Park Recreation Summer 2014 programs have now reached their half way point. While youngsters still have four more weeks of camps and activities, the night time volleyball and basketball programs are now gearing up for their final push to the playoff and championship rounds. Of the 55 adult teams competing, only Madness and Chaos (B league basketball) and Poppy’s (Women’s competitive volleyball) have managed to move through the season without a blemish on their records. Playoffs for volleyball are on Aug. 6 and Aug. 7, while basketball quarterfinals begin Thursday, July 31. Family, friends and spectators are always welcome. Good luck to all teams and players during their quest to become Floral Park’s Champions of the Summer of 2014.
As in past years, the Floral Park Recreation Department sprinkled in some expert instruction along with the recreational format of the various camps. Many thanks go out to Lisa O’Grady (OLV volleyball coach) for presenting an excellent volleyball clinic for our beginning junior players. Once again, Nassau Community College football Coach Ed Mack and his players have volunteered their time to give a few pointers for all youngsters grades 4 and above on Wednesday, June 30. The junior football clinic kicks off at 8:30 a.m., while senior campers (grades 7 and above) will receive instruction beginning at 10 a.m. Some features will include pass and catch techniques and NFL style agility drills. All Floral Park youth entering grades 4 and above are invited to attend. At that same time, Chris Schneider, outstanding and championship basketball coach at both St. Mary’s and Sacred Heart, will be on hand to present a comprehensive basketball clinic for both our junior and senior future female basketball stars.
Saturday, 26 July 2014 00:00
The 36th annual Thunderbird American Indian Mid-Summer Pow-Wow will be held at the Queens County Farm Museum from Friday, July 25 through Sunday, July 27. It is the longest-running American Indian Pow-Wow and will feature three days of inter-tribal Native American Dance Competitions.
More than 40 Indian nations will be represented. Chanting, drumming and brilliantly-colored, finely-detailed regalia will provide stimulating entertainment for people of all ages. All dance competitions and performances will be narrated for your appreciation of the rich tradition and culture that is being shared. American Indian art and craft vendors will offer a unique array of times for shoppers.