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Chock full of gemütlichkeit, Killmeyer's functions as a German beer garden-cum-restaurant, with 9 draft beers and 100 bottled beers imported from the Old Country. The tin-ceilinged dining room plays host to many a stuffed moose head and shelves filled with decorative steins and international breweriana. The menu is a hard-core carnivore's delight, with lightly-breaded schnitzel of all stripes, tangy sauerbraten, robust goulashes, roast pork, and fat wursts. Satisfying sides embrace potatoes fried, mashed, and pancaked; if it's historic southern Bavarian beer food, Killmeyer's serves it in groaning board portions. Waitresses sail across the room in embroidered dirndls and blouses, hefting liters and half-liters.  The massive mahogany bar is often busy, and crowned with one of the most ornate, filigreed backdops in NYC. — Jack Robertiello

The beer garden—an open-air courtyard with a gazebo bar, fir trees, and walls that completely block out the sights of the historically brick-producing neighborhood known as Kreischerville—rocks on Fridays and Saturdays, when international oompah bands like the Blue Meanies, the Geezers, and other fearlessly middle-aged-named rockers play. The regular bar food is served outdoors, but once a month in the summer a whole lucky pig goes on the outdoor smoker and everybody feasts on crunchy-skinned pork. — John Metcalfe

Food Specials
Among the daily specials are an all-you-can-eat Monday and Tuesday night menu, Würst Wednesdays and kids-eat-free Thursdays.

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Featured In

• Summer Guide 2011: Brewer’s Dozen (6/27/11)