Open since 1886 in the heart of the city’s German Village, this historic eatery originally was a meat packinghouse opened by German-expatriate J. Fred Schmidt. Converted to a restaurant in 1976, its meat-focused German heritage continues with its legendary sausages. Female servers in traditional dress mingle with the crowd enjoying steins of German brews; Schnickelfritz, the “haus” band; and Schmidt’s sausage sandwiches and platters. The most popular? The Bahama Mama, a spicy ground beef and pork brat on a toasted bun. Dress it with kraut and German mustard, and be ready to ask for seconds.