Bring on the Funk with Sürfentürfen

At Chicago’s Funkenhausen, Mark Steuer puts his German heritage and South Carolina upbringing on every plate. Steuer, who spoke only German until he was three years old, has no qualms about playing with both German food terms (like the restaurant name) and ingredients. Consider the Sürfentürfen, his answer to a choucroute garnie. Here, a sauerkraut puree is the base of a plate of seared scallops and cubes of braised-then-...