On this rainy Friday, think ahead. Or think about something hearty. Think about German cooking.
It's an endangered species on Long Island and merits a revival. Of course, devotees of German eateries argue that the cuisine is as good as ever. It's just that not that many restaurants specialize in it anymore.
During Oktoberfest, interest increases. The meat-and-potatoes dishes should steel you for autumn and winter. And that's the style you'll find in most cases in Nassau and Suffolk. Here are three choices.
Pumpernickels in Northport has been braising the sauerkraut since 1973. The house's top dishes include smoked loin of pork with 'kraut and mashed potatoes; beef rouladen; wiener rostbraten; sauerbraten; headcheese vinaigrette; herring with onions and cream sauce; and, yes, a bratwurst appetizer.
Pumpernickels, 640 Main St., Northport; 631-757-7959.
The Oak Chalet in Bellmore has been keeping the cuisine going since 1981. The kitchen excels with a platter of bratwurst, knockwurst, smoked pork chop and potato pancakes; Wiener schnitzel a la Holstein, capped with a fried egg; frikadellen, a version of meat loaf; and beef goulash with spaetzle.
The Oak Chalet, 1940 Bellmore Ave., Bellmore; 516-826-1700.
Black Forest Brew Haus in Farmingdale pours its own pilsner and amber, wheat beer and brown ale. Accompany them with a "Brew-ben" sandwich on pretzel bread; marinated beef in horseradish sauce; the plowman's platter of veal and pork wurst, knockwurst with sauerkraut and German potato salad.
Black Forest Brew Haus, 2015 New Hwy., Farmingdale; 631-391-9500.