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The cuisine isn't chain-style, either. The fish is always market-fresh, and you can always get Pacific swordfish, Hawaiian mahi-mahi and yellowfin ahi, or California bluenose bass, served grilled, baked or blackened. Other preparations are more creative, like pan-seared sea scallops in ginger-soy broth, ginger-crusted miso halibut, or sesame-crusted salmon with coconut peanut sauce. Meats are a marvel, too, particularly the succulent prime rib, rack of lamb and filet mignon. Nothing beats the salad bar, either, groaning with a huge, gorgeous collection of things like fresh-tossed caesar with real anchovies, hearts of palm, marinated vegetables, and two kinds of rich, salty caviar.
Chain or not, we're charting our course to Chart House.
What makes this vegetarian house so interesting is that it seeks to replicate the taste of animals instead of killing them for it. Substitutions are carefully crafted of soy and other mysterious ingredients to mimic meats, including veggie beef, veggie eel, veggie pork, veggie goose, veggie chicken, veggie squid, veggie shrimp, veggie fish, veggie duck and veggie meatballs. Some presentations are actually molded into shapes that look like the real thing. And, surprisingly enough, Supreme Master carries off this unusual concept with winning cuisine.
Entrees are just as energetic, including altburger töpfle (pork tenderloin in a rich mushroom gravy over homemade spätzle noodles), Wiener schnitzel (breaded veal sautéed in butter), rinderfilet mit pfifferlinge (beef medallions with chanterelle mushrooms), and tunnes potz (pork tenderloin on a bed of spinach topped with a zesty tomato sauce).
Desserts? But of course. Try Black Forest cake or apple strudel.
Great German food, served in a great German setting, by owners with great German accents -- it doesn't get any better than this.