Best of Boston

2014 Best German Restaurant


Blutnudeln. Reibekuchen. The former translates to chewy wheat noodles laced with braised beef and, yes, pig’s blood, the latter a crisp potato pancake that’s topped with tart rhubarb chutney. With his second restaurant, the French-trained, German-American chef Tim Wiechmann has not only put his stamp on German and other Eastern European cuisines, he’s also introduced the city to an entirely new, and entirely delicious, vocabulary (not to mention some epic, face-size soft bretzels paired with horseradish mustard).

255 Washington St., Somerville, 617-776-9900,