Upon entering the building customers pass a full bar that seems to be stocked with just about anything a person would want. Personally I think the selection of beers is pretty impressive, with light and dark beers available from the U.S., Germany, the Czech Republic, and other European countries. I am a virtual non-drinker of domestic beer, but the quality of the German beer here contributes significantly to the overall enjoyment of the meal. One of the waiters made what I thought was an excellent suggestion for a brand I had not previously tried. He suggested that some of the Austrian and Czech beers were even better, and although I would seldom give myself over to the heresy of drinking a non-German beer with German food, I think this particular waiter has established enough credibility with me that I would follow his suggestions in the future.

I have experienced a lot of very good fresh bread at German restaurants throughout the country (I like to say that I have eaten German food from Washington, D.C. to Washington state). The bread served at The Keller is some of the best. The only down side is that the refill did not include the dark bread that we liked the best from the original serving. Still, this was a lot better than the German restaurant in Moore that charged extra for the bread.

24 ingredient salad, and all of them are good

It might seem unlikely that the Salad would be noteworthy, but the one here was excellent. It was made with 24 ingredients, and served on the plate as three items (green salad, carrot salad, and green beans). The creamy salad dressing was made from the chef's secret recipe, so I do not feel quite as bad for not being able to discern its ingredients. I just know that this salad plate, which comes with all dinner entrées, may be the high point of the meal, and will most certainly at least be close.

Chicken Schnitzel with potato salad and red cabbage

At the "old" Keller I noted that the meats were the best items, and some of the side dishes were disappointing. This was not my recent experience, however. Many of the side dishes could compete with the ones at just about any restaurant in the U.S. I am not sure if they would taste quite like home made, or if they would be considered good in Germany. To my taste, though, they were quite satisfying.

Having sampled several meat items, though, I would say the entrées were more inconsistent than the other items served. The best main dish I tried was the Chicken Schnitzel made with breaded chicken and mushroom sauce. To me there are quite a few ways for a mushroom sauce to be disappointing, but the one here was quite good. This was not an elaborate dish, just a well executed one.

Paprika Chicken is the only other chicken entrée on the menu. The sample I tried was fairly spicy and surprising to me that it would be a German dish. This dish is not anything I would have ordered since I do not usually find paprika to be very appealing. The person who ordered the dish, however, found it to be quite delicious.

Spiessbraten with green beans and potato salad

The Spiessbraten was clearly a little off. This dish was a pork roast with spices in the middle that would have been delicious except portions of it were quite tough. The first couple of bites I sampled tasted good, but I had difficulty getting further samples because the pieces were almost too tough to cut off. It seemed to me that something was wrong with the meat--the other dishes were good and the Spiessbraten did not seem to be representative of the normal food served at Keller in Kastle.

Still, the experience with the roast pork caused me to drop the score that I had given the original restaurant, although it in no way diminishes my enthusiasm for the restaurant overall. An offsetting factor was that the side dishes seemed better than before (and I would have to include the salad as well).

Red Cabbage had a fruity flavor that I thought raised it to a level above the versions found in most restaurants. I have been told that it is also cooked with bacon--something not surprising for a German restaurant.

Potato Salad was excellent with a tart flavor and the kind of "extra touch" that seems to put Keller in Kastle in a higher category than the typical German restaurant.

Desserts are available but I was too full to try any. To be honest, the bread was so good I enjoyed filling up on it instead.