Though it doesn't possess the most romantic reputation among foreign eats, German cuisine has a huge following in Colorado Springs, with much of the credit going to our many servicemen and -women who've spent time in Deutschland. Love is love, and generations of soldiers have left with only a rucksack and returned home with a sweet fräulein at their side.

And in a city that boasts its own Black Forest and rich, cool mountains reminiscent of the German Alps, you're bound to find those who savor a hearty plate of meat, cabbage and potatoes. This week, Bryce and Matthew hit our classic German sit-downs — we've also got great delis — while I stripped down the lederhosen to focus on a newer favorite.

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Schnitzel Fritz

4037 Tutt Blvd., 573-2000, schnitzelfritz.com

You won't find tablecloths, doilies or cuckoo clocks at Schnitzel Fritz. What you will find at this east-side independent are soldiers in uniform, chowing down in a comfortably casual environment. This deli has the expected bread and dry goods, and a ton of cold cuts and fresh cakes, but I was on a mission to taste its version of my most beloved German street food: curry wurst.

The roasted curry bratwurst ($6.99 with side and a brochen roll), sliced and doused with a zesty curry sauce and dusted with curry seasoning, took me back to the cobblestoned streets of Frankfurt. And you can't top ending this spicy treat with a three-tier, mildly sweet Black Forest chocolate cake ($3.99) with hints of tart cherries. Sehr gut! — Monika Mitchell Randall

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Uwe's German Restaurant

31 Iowa Ave., 475-1611

Bavaria natives Sabine and Michael Berchtold bought Uwe's 15 years ago and began from-scratch prep of their own menu, aided by goodies like wood-oven bread from Wimberger's Old World Bakery and Delicatessen, and fairly priced Warsteiner beer. Uwe's substantial rouladen ($13.50) comes with a soup or salad (I doubled down with a beefy goulash), and a luscious mound of vinegary red cabbage and dumplings, which I subbed for spätzle (egg noodles). They came dry, but were great tossed in the plate's gravy.

Like a co-opted Middle Eastern dolma, the rouladen's thin slivers of beef (cut frozen at Andy's Meat Market) act as grape leaves, hugging more beef and bits of bacon, pickle and onion, steeped in mustard and spices. It sets you up perfectly for Michael's Granny Smith apple strudel ($3.50), in doughy puff pastry with a cinnamon whisper. — Matthew Schniper

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Edelweiss Restaurant

34 E. Ramona Ave., 633-2220, edelweissrest.com

I'd be hard-pressed to name a roast beef-style dish I've enjoyed more than Edelweiss' sauerbraten ($15.95). Co-owner Dieter Schnakenberg says he starts with chuck roast marinated for three days in vinegar, sugar, salt, pickling spices, onions, carrots and peppercorns. All that gets combined in a slow braise with onions, garlic, ginger and rye bread, creating a thick, tangy brown gravy full of individual beef shreds; mine were as tasty with the provided white rolls as the falling-to-pieces beef slices were.

Supporting players were a bacon-and-potato dumpling — unfortunately tasting more like raw cornbread dough than anything savory — and some impressive, tart, ruby red cabbage, covered in a slurry-thickened sauce of burgundy wine, red and white wine vinegar, sugar, salt, cloves, bay leaves and juniper berries. — Bryce Crawford


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