As always with Starbucks's their coffee and goodies are just great, very tasty and filling. Very friendly staff too. The only uncomfortable thing about its location: The mall isn't outdoor any more and there for it's lacking of fresh air. Of course any indoor mall with Starbucks' is way better than an outdoor mall without Starbucks'.
While we spent the afternoon at former Maurice Rose US Army Airfield with its marvelous recreation area and restaurant, we were lucky with warm and sunny weather. There for we took seats of restaurant's outdoor area. We had mineralwater and traditional, local Hesse-Apfelwein which to me brought back memories of my college time and bicycle-trips to the Taunus hills. Very nice waitresses/waiters and service.
This little and cosy place provids with very yummy and traditional Hessian meals such as Gruene Sosse, we've had there at Restaurant Zum Einhorn. My mom used to make Gruene Sosse in the time of Pentecoast. She did it all herself except she didn't grow the herbs but got them fresh at the store or local market. So if you like to get a real, regional Hessian dish go to Bonames' Restaurant Zum Einhorn, order and enjoy their fantastic made meal of Gruene Sosse.
First a little background & history: traditionally eaten on maudy Thursday called Green Thursday in Germany, this dish dates back several hundred years. Goethe's mom cooked it, and is perhaps based on a french vinaigrette to which the Germans added sour cream.
Frankfurter Gruene Sosse:
3 c Mixed herbs (parsley, chives, chervil, borage, dill, Spinach greens, watercress, tarragon, basil, Pimpernel)
1 c Sour cream or plain yogurt
2 sm Onions. coarsely chopped
2 tb Cream
2 tb Mayonnaise
3/4 c Low-fat cottage cheese (pressed through a fine sieve. In order to smooth curds)
Ground white pepper
Small pinch of sugar
1 to 2 eggs, hardboiled and coarsely chopped
Choose all or merely a selection of the herbs and
greens mentioned in the list of ingredients (using the
tarragon more sparingly than the others.) Wash them
thoroughly and drain on paper towels. Coarsely chop
the greens; loosely packed, they should amount to
about 3 cups altogether. Take 2 cups of the greens,
combine with the sour cream or yogurt and the onions,
and puree in the blender or processor; add a few
tablespoons of cream if it doesn't seem to be fluid
enough. The rest of the greens should just be finely
chopped and stirred in a mixing bowl with the puree in
order to give the sauce a little bite. Stir in as much
mayonnaise and low-fat cottage cheese as it takes to
produce a smooth, creamy sauce.
Season with salt, pepper, and a very little sugar.
The hardboiled eggs can either be mixed in with the
sauce or strewn over it as a garnish.
It's a restaurant located on a boat right at the bridge of Eiserner Steg on the Main river. It does look nice (shaky too), and is indeed very attracting for tourists since the restaurant-boat sits right at the lovely river bank. Yet that place's seats, tables, dishes, glasses the intire ground, is very little clean to say the least. However, gf & me felt ok with restaurant's service and the soda we've had but wouldn't order meal there.