Sausages, schnitzel, WHIPPED PORK FAT and kaiserschmarrn? Grüß Gott!
My first bites at Bernhard Mairinger’s BierBeisl…
Grammel Schmalz: Whipped white pork fat sprinkled w PORK CRACKLING.
Oh, I wasn’t supposed to eat the pork fat with a SPOON?
The Potato Cheese spread was so creamy.
Grapefruit Stiegl Radler: Half Goldbrau/half all natural grapefruit soda. I need this at home for pool-side sipping this summer!
“BierBeisl” Carpaccio, thinly sliced roast pork and bread dumpling, “Styrian Gold”, pumpkin seed vinaigrette.
So beautiful, light and refreshing.
Awesome Käsekrainer Sausage: Swiss cheese infused, light peppery, similar to “Polish”. Served with with tarragon mustard and fresh horseradish. Continental Gourmet Sausage (Glendale) custom-makes these for the chef.
Cheese inside the sausage.
The BEST veal schnitzel I’ve ever had (even in Germany). Make sure you order the vinegary potato salad. NOTE: This is a half-portion. Peter & I split the order.
I usually don’t order dessert, but when it’s made by pastry chef Lissette Rodriguez (she’s worked at ink & the Bazaar), it’s a MUST.
Classic Kaiserschmarrn (like a pancake), with warm plum compote.
Poppyseed Parfait, crispy chocolate tuille, raspberries… so GOOD!
Peter chatting with lovely Lissette!
Grab a seat at the “stammtisch” (communal table) along this wall. It’s the perfect spot to watch the action in the kitchen.
The talented Austrian himself, Chef Bernhard Mairinger!
BierBeisl entrance.
All my BierBeisl photos on flickr
Read all about BierBeisl:
L.A. Times
BierBeisl
9669 S. Santa Monica Blvd
Beverly Hills, CA 90210
(310) 271-7274
website
Dining Date: 5/11/12 with Peter
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About Grapefruit Stiegl Radler
