Never heard of it? If not, it’s hardly because it’s new in town. Henk’s has a long history in our neighborhood, with the original version getting its start back in 1961. After the first owners closed the doors in the late ‘80s, brothers Hubertus and Adrian Winnubst reopened them in 1991, using the same recipes for the bakery items and adding their own for the deli/restaurant side.
So if Henk’s is new to you, it’s probably due to its rather hidden location behind Half Price Books on Northwest Highway. Not that the location is a problem for loyal customers. The restaurant has a solid group of regulars who go for the deli and bakery items, plate lunches, dinner entrees and live entertainment on weekends. They also go for its European market, which offers a variety of chocolates and grocery items. And the tall, cold German beers aren’t bad, either.
Dinner is served only on Friday and Saturday nights, when you’ll find entrees such as wiener schnitzel, grilled bratwurst and Hungarian chicken, along with a variety of salads and appetizers. You might also find a guy dressed in lederhosen, those funny leather shorts with built-in suspenders, playing the accordion and telling corny jokes. In short, you’ll find something a bit out of the ordinary, a place good for the whole family, in a fun, friendly, casual atmosphere.
HENK’S EUROPEAN DELI & BLACK FOREST BAKERY
5811 Blackwell
214-987-9090
Hours: Mon-Thu 7 a.m.-5:30 p.m., Fri 7 a.m.-10 p.m.
Sat 7 a.m.-9 p.m. – $, WB
Sauerbraten (Serves four)
1 small eye round or 2 lb. beef roast
2 cups red wine vinegar
3 cups water
2 large onions
2-3 bay leaves
4-6 peppercorns
2-3 cloves
1 ½ teaspoons salt
1 Tablespoon shortening
1 Tablespoon flour
2/3 cup water
1 cup sour cream
Salt and pepper
Heat the red wine vinegar, water, onion, bay leaves, peppercorns, cloves and salt until boiling. Remove from heat and pour over beef. Cover and refrigerate 2-4 days. Turn the meat over every day. Remove meat from the marinade, and brown in hot shortening on all sides. Strain the marinade, and add one cup to the meat. Cover and simmer for two hours, adding water as needed. Place roast on a platter, and keep it warm. Mix flour with 2/3 cup water and 1/3 cup marinade, adding it to the roast’s drippings in the pan, and cook until it thickens. Remove from heat, and add sour cream. Season with salt and pepper. Slice the beef and serve with the gravy.
