From chef Matt Jennings: “If you’ve been in business for over 10 years, I would say you are operating on some level of success- especially in the restaurant business. Well, how about almost 100 years? A triumph. Something is going very, very right.

Morse’s ‘Kraut Haus’ is an hour or so drive inland from the Western Penobscot Bay, on an unassuming stretch of Washington Road. A taste of old world cuisine, inspired by the original founder and owner, Virgil Morse, whose ancestry claims he was one of the first Central European settling families in The Pine Tree State. Morse’s is a bratwurst battleship in the lines of defense against stale, loveless, pretentious cuisine.

Maine is fortunate to have this bastion of corned beef hope, now run by Jacqueline Sawyer and David Swetnam - former childhood customers - who take their turn at cranking out the freshly made perogies, savory sauerbraten, cabbage rolls, homemade spaetzle, schnitzel, borscht and of course, the signature Reuben sandwich. Breakfast can be had here too- German puffed pancakes so fluffy, you’ll forget about the two feet of snow outside. Also, potato pancakes, ginger apple blintzes and a kraut barrel full of other favorites.

Delicious food made by hand, from century old recipes, by people who love what they are doing. Sit in a creaky wooden booth, at the plastic picnic cloth table. You’ll be sure to leave with a heavy quart of the half sours, or a half pound of pastrami for that impromptu sandwich craving on your drive back home.”