Metzger’s Restaurant has something for everyone, as it servesboth German and American food. Sauerbraten is the housespecialty, marinated roast beef with a sour cream wine sauce. Rouladen is hand cut, round of beef rolled and stuffed with bacon,onions, pickles, mustarded, and traditional German spices, all baked in a flavorful tomato beef sauce. Our Ziguener Steak is a topsirloin topped with onions, mushrooms, and green peppers. Bratwurst and Knackwurst are served as well as our Mettwurst sausage, which is a mildly spicy sausage. Weiner Schnitzel is abreaded pork cutlet, a tradition in Hessen. Prime rib, steaks, chops, fresh seafood and American chicken dishes, including our famous Fried and Roasted Chicken are also served. Side dishes includealimentary treasures like homemade German potato salad,spatzen, which are German noodles, German potato pancakes, and Sauerkraut. German desserts such as Black Forest torte, applestrudel and our homemade delicious bread pudding compliment hearty meat. Metzger’s German Restaurant also serves genuine German beersboth in the bottle and on draft. The award winning wine list offersregional delicacies including a variety of Rieslings, highlyaromatic Gewürtzraminer. Those who dine at Metzger’s becomeinstant connoisseurs of German hospitality.
Wilhelm Metzger was born in 1894 to Johannes, a baker, and Frederike Metzger, in the town of Wilhelmsdorf, Württemberg,Germany. He joined the German army in 1914, and was soon after sent to the front in France, where he was wounded. When he waswell enough to return to duty he was sent to fight in the Alps as aski trooper, where he served under the Company Commander Irwin Rommel. Walter Metzger still has his father’s ‘passbook” detailing all of his movements while in the service. Wilhelm wasdischarged from the army in 1918 and awarded the Iron Cross. Following the footsteps of his father, Wilhelm went to Stuttgart toapprentice as a baker soon had attained the title “Master Baker.” He married the daughter of Jacob and Frederika (Steck) Lamparter, Maria, who had grown up on a small farm, which sheworked with her mother. Meanwhile, their future partner,Christian Kuhn was also born in Wilhelmsdorf. Christian served inthe German army, was captured by the Canadian forces, and released after the war. As it became harder to make a living in theeconomic climate of Germany, Wilhelm, Marie, and Christiansought passage to the United States. However, in 2000, John and his business minded Sister Heidi began to plan Metzger’s return to the Ann Arbor restaurant scene.Upon opening, John and Heidi had a new partner Joe Neely. Hisdedication and hard work helped Metzger’s start up and thriveagain! Joe is no longer a partner as of 2004, but he remains a true friend. The Ann Arbor community rallied around the reopening,sending scores of encouraging e – mails and letters praising the family’s decision to open.
Today, the Metzger family has grown larger. Not all of itsmembers work in the family restaurant. Fred Metzger (third generation) is a geologist in Ann Arbor, and dines here with hiswife Laurie. Susan and her husband Edward Dunkelberg, areelementary education schoolteachers, and have two children, Ryanand Lindsay. Ryan worked in the kitchen and was instrumental increating a new dessert for the restaurant, our double chocolatecherry torte. John’s children, William and Kristen, also worked at the restaurant while undergraduate students at the University of Michigan.
Heidi Metzger worked in Ann Arbor for many years while frequenting the restaurant. During that time, she had little formal involvement in her family’s restaurant. Yet when her son Mitchell,was six, she decided to take a leave of absence to spend more timewith him. When her brother John, asked for her help in designing astrategy for reopening the family restaurant, she was uncertainabout the time commitment, but accepted. “ Heidi assisted indeveloping the startup plan, helped select and manage thecontractors, hiring staff, and getting the place built, for that I amvery grateful” John Metzger.
Milly Docktor, Maria Wagner, and Annieliese Tramontintogether combined for over one hundred years of service to Metzger’s and our customers. “Loyal employees like these womenand hundreds of others that make Metzger’s a dining tradition in Ann Arbor for 80 years.” Walter Metzger.