October 16, 2013 THE VILLADOM TIMES II & IV • Page 19 Kirker’s Inn invites community to Oktoberfest Gather your family and friends and cel- ebrate Oktoberfest at Kirker’s Inn. Chef/ owner Ginger Pheifer and her husband Andy have made Oktoberfest an annual event at Kirker’s, the leading German American restaurant in Bergen and Passaic counties, since the Pheifers bought the res- taurant 19 years ago. The restaurateurs pre- viously celebrated 23 years at their former location, the King’s Ransom in Waldwick. At Kirker’s, Oktoberfest means authen- tic home-style German fare and beverages. Now through Oct. 31, this casual, friendly, and affordable restaurant will be serving pork shanks, beef rouladen, jumbo pret- zels, schnitzels, sausages, goulash, potato pancakes, potato dumplings, spaetzel, red cabbage, sauerkraut, and apple streudel. Those who want an authentic beverage to complement Pheifers’ fare will be pleased to know that Kirker’s also features several German beers on tap. The inn’s full bar also includes wines by the bottle or glass. “Our regular menu is still available, including burgers, prime rib, and our thin crust pizza,” Ginger said. Many long-time patrons know Kirker’s for its crispy, thin- crust pizza, and the inn is still making it the same way. The inn even makes its sig- nature pizzas and sells them – unbaked – to those who prefer to bake them at home. Kirker’s also offers “Country Lunch” specials, early bird specials (available from noon to 6 p.m. and all day on Tuesdays), and dinner specials. On Tuesday nights, the inn offers its top six entrees for just $12 between the hours of 6 and 8 p.m. While Kirker’s is known for its casual Above: The front of Kirker’s Inn. Left: Main dining room. atmosphere, reservations are highly rec- ommended, especially during Oktoberfest. “We’ve been busy,” Pheifer said. Each week, she makes and serves approximately 200 pounds of her award- winning sauerbraten with ginger snap gravy. As for the inn’s casual fare, it’s hard to beat the “Kirker Burger” – a half-pound burger served on a toasted roll with lettuce and tomato and melted Swiss cheese with onion rings and fries. Diners also enjoy Kirker’s variety of schnitzels and “wursts,” homemade meat- loaf, seafood – including Maryland-style crab cakes, chicken and pasta dishes, salads, sandwiches, and “Kirker-tizers.” The Phiefers have been cooking authen- tic German food for over 40 years. Kirker’s is available to host small par- ties (up to 35 people) by reservation. Call the inn for details. Visit Kirker’s Inn at 237 Diamond Bridge Avenue, Hawthorne, or call to ask about the takeout menu. Gift certificates are available. Hours are Monday through Saturday from 11:30 a.m. to midnight. The inn is closed on Sundays. All major credit cards are accepted. Call (973) 427-7700 for reservations or additional information.