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Past, current shockers to haunt city this W
By Stephen Gregory
When I was a kid, I used to sit in
the kitchen and watch my grandpa
cook up the spdtzel, or traditional
German noodles, for Sunday dinner.
At the time, I didn't know they
were traditional, nor did I care they
were German. All I knew is that
they were something really amazing
my Grandpa would fix every now
and then. We would pour lentils
over them and generally eat them
with some kind of roast. It didn't
matter what they were served with,
though, since they were usually the
best part of the meal and the only
seconds I would go back for.
Unfortunately I took my
Grandpa's spdtzel for granted and
didn't realize it until I came to col-
lege and really missed them. For a
while they were something to be
had only as a treat during vacations.
That was until I discovered Met-
zger's Black Forest Inn. Everyone
is allowed an occasional cliche, and
I'm going to take mine - Met-
zger's spdtzel are just like Grandpa
used to make. The chefs at Met-
zger's churn out these chewy,
doughy, crude-looking noodles and
pour over them a mild, tangy
tomato sauce that makes them taste
just as good as lentils' do. (The
restaurant refers to the noodles by
their proper German name, spaten).
But spdtzel are meant to be
served with something else, and
Metzger's has got a lot more "else."
Two dishes that the Inn prepares
exceptionally well are jdgerbraten
and rouladen. Jdgerbraten is just
plain and simple prime rib fixed to
the peak of tenderness and juiciness
and doused in the tomato sauce de-
scribed above. Rouladen has a core
of pickle, onion, and bacon wrapped
in strips of beef and bathed in the
sauce as well. Both of these entrees
are, in a word, delicious.
Another feature of Metzger's
menu is several kinds of wurst or
sausages, and frankly none of them
thrill me in the least. This has
nothing to do with the Inn's chefs,
but rather everything to do with the
wirste themselves. The knock-
wurst, or beef and pork sausage,
looks and tastes like a large, fat
Oscar Meyer wiener. Need I say
more? The bratwurst, or veal
sausage, tastes as gray as it looks,
not to mention eating it is morally
reprehensible (Do you know what
they do to calves to get "good"
veal? If you did, you'd never eat it
again). The wurst that tastes the
best is ironically the Polish
sausage, which is also a beef and
pork concoction.
Beside spdtzel, other side dishes
include German potato salad which
smacks slightly tart, sauerkraut
(sorry Mom, Metzger's kraut beats
yours), and German fried potatoes, a
tasty variation on hash browns.
Feast on any or all of these
dishes accompanied by fresh
pumpernickel bread that a staff of
easy-going, kindly waitpeople pro-
vide every diner.
If the food at Metzger's gets an A
overall, the atmosphere gets an A+.
Dark wood panelling and steins of
all designs and sizes (one is even
over four feet tall) line the place.
And decorating the walls are a slew
of German proverbs - each taking
a unique twist on a common theme
of food, fun, and alcohol; shields of
the various German provinces; and
pictures of the mother country.
If you're into German food, Met-
zger's is like a home away from
home in a manically-institutional-
ized Ann Arbor. If you've never had
German food before then go and
give the Inn a try. You might be
surprised.
METZGER'S is located at 203
E. Washington at Fourth Ave and
is open for lunch and dinner every
day except Monday.
By Mark Shaiman
'Tis the season to be terrified.
And what better place than a dark
movie theater. Where one can
cringe and gasp and cower in fear,
and no one will notice unless you
spill your popcorn on them.
In keeping with the season, Hol-
lywood has released a few new hor-
ror films to chill us even more on
these cold autumn nights. And
some old classics have also returned
to haunt the local screen. There is
something for everyone to be
frightened by - it just depends on
your personal fears. So let's take a
trip with the Ghost of Films Past
and dig into the development of this
trend.
For most of Hollywood's his-
tory, horror films were characterized
by the. supernatural. The 1919
German film Nosferatu is still one
of the most frightening vampire
films ever made. And then came the
era of Lon Chaney, The Man of
1,000 Faces, none of which even a
mother could love. He did his best
work in silent films without the aid
of sound effects or even many vi-
sual effects. Instead he relied on his
make-up, which he designed him-
self, and on his acting talent that
even overshadowed his costumes.
But of all his faces, Chaney is
still best known for his role in the
1925 Phantom of the Opera. And
on Sunday you will be able to ex-
perience the face that has already
struck fear in the hearts of millions.
The Ann Arbor Chamber Orchestra
and theater organist Dennis James
will provide the accompaniment for
a showing of Phantom at the
Michigan Theater. The Halloween
Christmas Savings
20th Anniversary
hp
SAI.E It' °4e ~'
e or
Five Days Only Oct. 26-30 -
20% off All Books
20% off All Bibles
20% off All 1989 Calendars
20% off All Music
All records $3.96
Metzger's is a popular meeting spot among Ann Arborites.
,325 ELiDRTY-ANN ARD OR-3 99,5 122z
1on.- Sat O am-br .fr. IOam-$rvm $unday noon- 7m
100% WOO oWEATfR6
FRoM 'or~tAM ERIA-
,r.
Mi es t Go v MY 1
Allr i - -,v
party starts at 7 p.m., with prizes
and free popcorn for those in cos-
tume.
If those aren't enough treats for
you, then maybe the trick in the
film will add enticement. While
Phantom was made in the black-
and-white era, color was first being
experimented with. A few scenes
were originally done with a two-
color system, and the tinted cos-
tume ball scene still exists in the
version that will be shown Sunday.
When Chaney arrives as the Phan-
tom dressed as the Red Death, you
will see red.
Black-and-white slowly gave way
to color, but not before all the Bela
Lugosi and Boris Karloff in their
Wolfman meets Frankenstein meets
Dracula meets The Mummy films,
which still provide fun on Saturday
afternoon TV. And as color tech-
nology advanced, it brought with it
3-D techniques. We've all seen
those famous photos of 1950s
movie-goers sporting those fash-
ionable 3-D glasses. Although this
gimmick lasted only a few years, it
still has terrific nostalgic value
even for those of us who appeared
after 3-D disappeared.
Probably the best-known of these
films is 1953s The House of Wax,
starring Vincent Price. And it's
coming not only to you, but at
you. Various objects seem to fly
right off the screen and into your
See FILM, Page 6
November 3,4,5 8:00pm
November 6 2:00pm
in the Power Center
Tickets: $6 and $7
I
v
" Special orders
excluded
" Discounts off
regular price
book store
1205 S. University
761-7177
* NIV Bibles
* Mon, Tues, Wed:
9:30 - 6:00
Thurs. & Fri:
9:30 - 9:00
Sat: 9:30 - 6:00
Sun: 12:00 - 5:00
TRICK or'
,-;free pu
m
(w/any purchas
only
at
747
'' 1220 S.]
TREAT
mpkin
nuffie
e offer good thru 10/31)
a~fi4 ty
I
F
Music by Andrew Uoyd Webber
Lyrics by Tim Rice
For ticket into call 763-TKTS _ -__-_
-7009
University
Joanna Pacula in "The Kiss"
-..j
- PAGE 12 WEEKEND/OCTOBER 28, 1988
WEEKEND/OCTOBER 28, 1988