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The Biergarten is now open!
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The Biergarten is now open! |
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from the Marketeer:  |
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Nurnberger Bierhaus The extensive menu includes all the German staples such as several different typs of Schnitzels, Schweinshaxe, Potato Dumplings and of course the Nurnberger's famous Sauerkraut. |
| Nurnberger Bierhaus-The New York Times Top Pick Owner Robert Kelly's stein collection lines the walls of Nürnberger Bierhaus, a bustling and warm German restaurant in West Brighton, with 10 beers on tap and a sprawling but largely German menu. Even if the restaurant's Wiener schnitzel ($16.95) leaves something to be desired (like more pounding and more careful frying), there is plenty at Nürnberger Bierhaus that satisfies, much of it at reasonable prices for such hearty portions. Sausage dishes are the best bets, whether you choose the comparably dainty portion of two plump veal weisswurst, paired with soft pretzels, or the massive "wurstteller mit allem drum & dram," a food coma waiting to happen made up of four varieties of sausage, mashed potatoes, sauerkraut and red cabbage.The restaurant is a welcoming place with a crowd almost every night, a welcome oddity among the restaurants on the Staten Island's north end. — Peter Meehan -The New York Times |
Zing, tang & charm on tap A free-standing cottage with window boxes houses a charming German restaurant called Nurnberger Bierhaus. The West Brighton spot has enough character to please the palate of pasta lovers who are curious for the tangs and zings of kraut and mustard. With its interesting mix of patrons, Nurnberger Bierhaus has a wholesome personality that fits well with the North Shore's social fabric. The little eatery attracts the occasional politician, workers from waterfront businesses and the nearby courthouse. It draws laid back locals and sophisticates into the same dining room. All the while, a mostly male crowd bellies up to the bar to sip ice cold tap beer and nosh on stick-to-your-rib meals. The restaurant has low ceilings, shiny wooden floors, exposed brick walls and wood-paneled chair rails. Backs of comfortable café seats are painted with flowers. Even the staff adds to the atmosphere. When one uniformed server in her long skirt and ruffled apron was asked if she were German, she sounded a "Yah" with a big smile. Robert and Barbara Kelly -- husband and wife proprietors -- seat customers and stay immersed in most details of the business. Uwe Ziesenhenne works the back-of-the-house as executive chef. The lunch time kitchen was exceptionally competent on visits perhaps due to a streamlined menu. For instance, one day customers sat down to meals almost simultaneously. Although we were the last table seated in the rush, food came out on time with hot foods piping hot and cold foods perfectly chilled. Neighboring tables had the same experience. BEST OF THE WURST Mustard and pepper weren't needed for these wursts (sausages): All sampled were tasty and pleasantly seasoned. Thick Bratwurstteller -- one pork and one beef bratwurst with kraut and mashed potatoes for $9.95 -- had crisped casings that added a nice texture. Nurnberger Bratwursteller -- two skinny wursts with the same sides for $10.95 -- had more muted flavors compared to Bratwurstteller. Other good picks include a 20-ounce, boneless shell steak with peppercorn coating called Nurnberger Bierhaus Steak for $24.95. And the restaurant's best item surprisingly is a salmon fillet -- Lachsfilet "Norderney" for $18.95 -- with grilled shrimp, tomato coulis and mashed potatoes barely adulterated with cream and butter. |
