gutes Essen: Jeanette’s Edelweiss offers healthy, traditional German fare to Los Angelinos

By James Edward Sved on April 16, 2015


LOS ANGELES (Herald de Paris) — ¬†Jeanette Millio, one of Germany’s most successful movie producers, and her husband, Jim, an Emmy Award-winning writer/director/producer, are longtime Los Angelinos. ¬†But that doesn’t mean Jeanette didn’t miss the traditional German food and ambiance of her hometown. ¬†A movie producer with a restaurant? ¬†Epicurean German food? ¬†Before you scoff, you have to understand that Jeanette has teamed with Presidential Chef, the legendary Kurt Erlich, a former Chef at the Waldorf Astoria, and personal Chef to US Presidents from Nixon to Reagan.

PSPEAKSThis is a German restaurant with a serious culinary pedigree. ¬†Chef Erlich’s specialty is in serving traditional German dishes, which are often heavy. ¬†But Chef Erlich cooks them in a way that is light, healthy, and, if I am being blatantly honest, delicious. ¬†Erlich insists on using only the finest ingredients, and sources fresh, locally grown spices, herbs, and meats. ¬†Having more than my own share of Bavarian bloodline, there was no way I was going to pass up the opportunity to give Jeanette’s Edelweiss a try.

Don’t let the location fool you. ¬†Tucked in a strip mall in Thousand Oaks, Jeanette’s Edelweiss presents a warm, authentic ambiance, offering a mix of private and community tables. ¬†The patrons next to us were all speaking German. ¬†In the far corner, a young couple were kissing near the Oktoberfest stage, from which German bands play genuine German music in the evenings. ¬†Then there’s Denise, our server, who greeted us with hugs and kisses. ¬†This was certainly a nice way to start our meal.

At the suggestion of the restaurant’s general manager, Vanessa, I ordered Chef Erlich’s Rinderrouladen, a Beef Rouladen. ¬†This is a traditional German dish of premium beef wrapped around bacon, homemade mustard, a pickle, and then roasted to perfection and topped with a rich brown gravy of¬†juniper berries, red wine vinegar, red wine, cloves, bay leaves, and apple cider vinegar. ¬†The gravy tastes every bit like a rich, beefy gravy, but in Chef Erlich’s unique way, it is vegetarian, and is also served on the vegan selections on the menu. ¬†That’s right, Jeanette’s Edelweiss and Chef Erlich have managed to create vegan German food, and as my dining partner does not eat meat, I can assure you that at Jeanette’s Edelweiss, vegan patrons are offered the same satisfying experience as the meat eaters. ¬†My¬†Rinderrouladen was paired with house-made red cabbage and Sp√§tzle, the traditional German dumpling/pasta.

The food is exquisite.  This is European comfort food of the highest order, leaving diners satisfied, warm, and well-stuffed.

unnamed (1)Then dessert happens.

You can’t pass up an opportunity to try Chef Erlich’s desserts, and so we tried two.

The first was a baked apple pastry with almond paste, hazelnut chocolate, and Bavarian cream.  The other was a Black Forest Cake authentically made with cherries and Bavarian cream.

I would recommend going to Jeanette’s Edelweiss for dessert alone (And you can – they serve afternoon tea), but the main courses are too good to miss.

“Ich bin ein Berliner.” ¬†Get your Saxon on and visit Jeanette’s Edelweiss for lunch, dinner, tea, or Sunday brunch.

2160A Newbury Road
Newbury Park, CA

(805) 498-7300

No comments yet.

Leave a comment