Those familiar with Berlin in the ’90s might recognize this restaurant’s previous incarnation, the Maxwell, which was one of pioneers in the now über-trendy Mitte district. Currently headed by Daniel Finke, an ambitious German chef, the space is tucked away off an intimate courtyard and inside a beautiful brick historic building. The decor recalls the living room of a Sante Fe art collector, with mismatched vintage furniture and kilim throw pillows. Finke uses organic local ingredients to create a tight menu of deceptively simple dishes, like slow-cooked pork with seasonal vegetables. The bread is from the best baker in town, Soluna Brot & Oel, and the perfect french fries are cooked in goose fat.
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