Schweinhaxe, $16.50 | Das Schnitzel Haus
Famously served at Oktoberfest, this hearty meal is worth the time-consuming preparation. Co-owner Branka Djurin says her husband, Goran, marinates Bavarian pork hocks in salt water and seasoning with juniper berries, cloves and black pepper for five to six hours before slow-roasting for another four and serving it smothered in brown gravy on top of spaetzle — house-made egg and flour dumplings — and kraut. "It's better than pork roast," she says. "The meat is so tender, you don't even need a knife to cut it."
5728 Pearl Road, Parma, 440-886-5050, dshparma.com