Rolling Out the Barrels: Bavaria Bierhaus Debuts in FiDi Fri., Dec. 13

Just when we thought the German biergarten and beer hall moment had passed, word comes that yet another Deutschland-inspired destination is on the horizon. This one, Bavaria Bierhaus, is cropping up in the Financial District. The doors open to the public Friday, December 13.

Bavaria Bierhaus is the latest from multi-concept restaurateur Ronan Downs, whose Dubliner, Beckett’s Bar and Grill, and Route 66 American Barbecue already border Stone Street. The bi-level space, which has been outfitted with a bar and furnishings handcrafted and shipped over from the town of Erding, located in Germany's Bavaria region, will feature 24 taps and 20 more bottles of standard beer hall brews, as well as rare and unusual imports from the Rheinland.

Chef John Vaughn, who trained with noted German chef, Michael Schenk, and put time in under the hoods at The Water Club, PJ Clarkes and The Central Park Boathouse, developed the menu and will oversee the day-to-day kitchen operations, has come up with menu of traditional German dishes like schnitzels, wursts, spaetzle and house-baked pretzels to accompany the bar’s offerings. In addition to beer hall standards, he will also turn out a selection of more contemporary plates, like cod fritters with spicy pickled aioli and braised short-rib in gingersnap jus.

The bar and restaurant will seat up to 200 guests, and features a large second floor space that will be great for hosting private parties. In warmer months, Bavaria Bierhaus will seat up to 70 guests at outdoor tables on Stone Street.

Bavaria Bierhaus, 19 South William St., 212-480-8142 


Tags: Beer, Food
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