Born and raised in Charleston, South Carolina to a tight-knit family of German immigrants, Chef Mark Steuer’s favorite food was schnitzel, a dish his mom would make once a week. He honors that tradition with a creative riff on the iconic German dish on what is now known as Schnitzel Sunday: Nashville Hot Schnitzel, a chicken-fried pork schnitzel dipped in (spicy, but not too spicy) Nashville-style chili oil and served with zucchini bread-and-butter pickles and dill ranch. Starting at 5 p.m., the special pairs the schnitzel with a 17-ounce bier boot of Krombacher Pils for just $20.