SCH­NITZEL AT BRON­WYN

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Among the fla­vor­ful spat­zle, sauer­braten and pierogi on the menu at Union Square’s res­i­dent Cen­tral Euro­pean restau­rant, sch­nitzel is a stand­out of Tim Wiech­mann’s cul­tural and culi­nary reper­toire. “Sch­nitzel is crispy, but­tery and juicy, and can be served in so many dif­fer­ent ways,” ef­fuses the chef-owner. Not to men­tion, Wiech­mann’s version is a far cry from a frozen Ger­man-style din­ner. “At Bron­wyn, we’re cur­rently serv­ing it with an ap­ple-ba­con cream sauce. What can be more com­fort­ing than that?” 255 Wash­ing­ton St., Somerville, 617.776.9900 licked your way through this fresh, re­gional sta­ple. At ICOB, “beer-bat­tered lo­cal white fish is served with malt vine­gar aioli, lemon, hand-cut fries and home­made coleslaw,” says chef and part­ner Jeremy Se­wall. “It’s salty [and] crispy, and I think it’s com­fort food be­cause it’s a fa­mil­iar dish that many peo­ple can iden­tify—a hum­ble dish that is served in many ver­sions from road­side clam shacks to the finest of din­ing.” 500 Com­mon­wealth Ave., 617.532.5300

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