The gist: Wolfgang Ban of Seasonal and Edi & The Wolf and former Stephen Starr Restaurants alum Markus Tschuschnig have redesigned this beer hall and brewery which closed in April, bringing in chef Daniel Kill to revamp the menu.
The space: The space still has the feel of a brewery with wooden booths and communal tables with industrial accents like stainless steel piping and exposed brick. The walls are painted to look like a faded Bavarian flag.
The food: Chef Daniel Kill's menu will skew Germanic with some modern twists with an emphasis on shared plates. Think open-faced rye bread sandwiches, housemade charcuterie, a bratwurst burger and large platters of meats like crispy pork knuckle to share, as well as slow-cooked arctic char, Kasnudel (a classic Central European cheese pasta dish). For dessert, think sweet buns stuffed with apricot jam, served in a skillet with a side of vanilla sauce.
The drinks: Beer is the main event here as it's brewed on premises by master brewer Andreas Heidenreich, who will produce a rotating selection of beers like Hefeweizen and Munich light and dark brews. Cocktails include a Bavarian Dark and Stormy (the German liqueur Hirschkuss, win lime juice and ginger beer) and a complete wine list rounds out the menu.
The details: 265 Bowery; 212-780-0300