The Hills Are Alive
When a restaurant is named by Esquire, Zagat and most recently LA Mag as one of the best new openings in Los Angeles, it’s almost certainly doing something a little different, and without question doing it very well.
The recipient of such acclaim, BierBeisl is not your average Austrian diner – all wurst and beer, or kitschy chalet décor. Rather, BierBeisl is chef Bernhard Mairinger’s humble, unassuming and surprising ode to traditional Austrian dining, which has foodies from across the city scrambling to squeeze into the diminutive Beverly Hill hotspot.
While ‘Austrian’ may hardly be the first word that comes to mind when you think of today’s trendiest cuisine, Mairinger’s light and delicious take on the often heavy fare is set to change all that, with even his richer plates like seared venison loin served with refreshing finishes like pomegranate.
Start with home-cured char (bacon) and sautéed sweetbreads, before choosing between a selection of perfectly-breaded schnitzels and creamy veal gulasch, with delectable apfelstrudel to finish. Also on offer is a signature sausage menu featuring unique (like spicy Debreziner) and classic (Bratwurst et al) recipes, plus an extensive list of fine Eau de Vie schnapps and European tap and bottled beers including Stiegl Pilsener (Austrian), Koestritzer Schwarzbier (German) and Staropramen Lager (Czech). With a simple, homely space of polished concrete, warm wood and scarlet walls, Mairinger’s big ideas do BierBeisl’s talking, loud and clear.