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June 05, 2017

Brauhaus Schmitz debuts revamped summer menu on South Street

South Street beerhall expands sausage program, adds new cocktails

Restaurants German Cooking
060517_BrauhausMenu Source/Brauhaus Schmitz

Expanded menu at Brauhaus Schmitz includes house-made kielbasa, käsewurst and wiener.

Just in time for summer, Philadelphia's foremost bierhall is introducing a new menu that will emphasize the restaurant's German roots and schnaps.

The South Street establishment, opened in 2009 by German-born owner Doug Hager, described the new menu as an "energetic return" to German classics.

“We are delighted to debut this menu for the warmer months, since it features an exciting mix of rich, hearty classics from the grill along with light, seasonal favorites,” Hager said. “All of these dishes pair amazingly well with our sought-after list of the best German beers, as well as our perfect-for-summer schnaps cocktails.”

Most of the menu changes revolve around an expanded sausage program, house-made kielbasa, käsewurst and wiener.

Here's a rundown of the new menu items curated by chef Jeremy Nolen.

• Krabbenbrezel, a baked Bavarian-style pretzel with crabmeat and cheese filling

• Spargel mit Hollandaise, a nod to the bar’s popular annual Spargelfest celebration: poached white asparagus with hollandaise sauce and chives

• Schlachtplatte, or “Butcher’s Feast for Four,” with pork shank, smoked pork chop, one each of the bar’s nine sausages, bacon, sauerkraut, potato dumplings and dark lager jus

• Steckerlfisch, whole marinated, grilled mackerel on a skewer with grilled lemon, parsley-butter potatoes and green beans

• Rahmschnitzel, unbreaded cutlet (choice of chicken, pork or veal) with oyster mushroom sauce, spätzle and green beans

• Schwabischer Rostbraten, pan-seared medium-rare sirloin with red wine-onion gravy, herbed butter, horseradish, crispy onions, potato puree and green beans

• Wienerschnitzel, breaded and fried chicken, pork or veal cutlet with lemon, parsley, french fries and haussalat (“house salad”), mixed lettuce with radish, carrot, cherry tomato, peas, mustard-shallot dressing and pretzel croutons

• Schweinshaxe, crispy pork shank with dunkel lager jus, potato dumpling and sauerkraut

New cocktails will include the following:

• The Man in the High Castle, a German take on a classic Manhattan, featuring Bulleit rye, Hirschkuss and St. Max honey schnapps, garnished with a spring of rosemary

• Figgie Smalls, a thirst-quenching lemonade spiked with Stoli Ohranj, sour mix, club soda and a float of fig schnapps

• Bierleiche, or “Beer Zombie,” named for the unlucky souls who doze off before the conclusion of Oktoberfest, with Kummel and Obstler schnapps, lemon juice, simple syrup, Zwicklbier and grenadine

Located at 718 South St., Brauhaus Schmitz has more than 30 German beers on draft and more than 50 in bottle.