Jeremy Nolen


  • Best of Philly: Pretzel, Sausage
    Philadelphia magazine
  • Top 50 Restaurants
    Philadelphia magazine
  • Author
    New German Cooking
  • Recipe contributor
    Food & Wine, Food Republic, The Daily Mail
  • ChefsFeed Winner
    One of the Best Things to Eat in Philly

Where I Go Out

At My Venues

$$, Wine Bar, German, Bar, Bella Vista
"In a town that knows everything about the soft pretzel, Brauhaus makes a far superior version. It's lye-soaked like hard pretzels (Philly soft pretzels are boiled in a baking soda solution) and comes out with a dark brown glaze, a thin crust, and a soft center. Served with house pickled radishes and spicy German mustard, I make a point of devouring one every time I'm at Brauhaus."