Local Flavor: Braised Rabbit and Red Cabbage at Schmidt's
Mission neo-German würst hall Schmidt's (2400 Folsom at 20th St.) started serving dinner last night, a result of landing its wine and beer license. The expanded menu showed off more of chef Matt Shapiro's range. By 7 p.m. the place was roughly two-thirds full, a mark of just how many followers the place has corralled since opening two months ago.
Achtung, baby: Hasenpfeffer and spiced cabbage.
We seriously hearted the braised, red-wine-marinated hasenpfeffer (leg and saddle of rabbit, $15) with juniper-spiked red cabbage, pan gravy, and shingles of coarse rye. "I told Matt the cabbage is almost as good as my grandmother's," co-owner Christiana Schmidt told SFoodie. "And that's saying a lot."