“Wolfgang Puck’s Spago aside, Beverly Hills hasn’t been a hotbed of culinary ideas. Yet Puck’s countryman, Patina prodigy Mairinger, has put the Golden Triangle on the map again with his modern-Austrian BierBeisl near UTA. Mairinger’s refined, precisely plated renditions of standbys make creamy veal goulash sexy, spooned elegantly next to herb spaetzle. “Puck told me he doesn’t have to go back to Austria anymore. He’s had the entire menu, from the schnitzels to the strudels,” says Mairinger with a laugh. Reiner is a fan, sometimes getting takeout for fellow legendary comic Mel Brooks. Favorite dishes of Reiner Weisswurst, finely chopped potato salad and the creamy sunchoke soup with ricotta-truffle crostini and chervil — “sometimes I order two small bowls.” » Read more

“I have never been to Austria, but I have met Austrians (no, they were not the Von Trapps) and I like them. So when I saw Bier Beisl, which translates to “Beer Pub”, even though I do not generally drink or like beer, I wanted to try Austrian food. If the food in Austria is anything like the food at Bier Beisl, then I like Austrian food.What is more Austrian than Bratwurst and sauerkrat? Maybe some mustard on the side? Ok, it’s all here and made in house. The sauerkraut had caraway seeds and a juniper berry in it and was divine. The bratwurst was tender, juicy and unlike any bratwurst you have ever eaten from any place else in Los Angeles. All this for only $10.” » Read more

“…When guests in California come to BierBeisl, the restaurant by chef Bernhard Mairinger in Beverly Hills, the forget about counting calories and enjy a modern interpretation of Austrian cuisine. A year ago the restaurant named BierBeisl was opened, and it’s not that clear if the Californians are able to spell the name of the restaurant completely right, but enough to check a reservation. In the end it’s all about the food, so it really doesn’t matter. Guests like Carl Reiner, Vincent Gallo, Roger Bart and also Austrian colleague Wolfgang Puck would be called “Stammgaeste” in Austria, as they enjoy Maringer’s cuisine more nearly every week…” » Read more

“In a little over a year BierBeisl has become known as the restaurant turning out the most authentic Austrian dishes Los Angeles has ever tasted. Chef Bernhard Mairinger helms the open kitchen, lined with a wide variety of vinegars and salts, cooking up plates of schnitzel, sausages, smoked char, and salads. Schnitzel comes to the table with lemon and the traditional lingonberry jam, an elegantly presented version of the Austrian comfort food.

And homey warmth is a big part of BierBeisl: in Austria, the word Gemütlichkeit is used to describe friendliness and conviviality, values held in high regard by Mairinger…” » Read more

“Forgetting momentarily that I hadn’t come just for the beer, your amazing staff warmly navigated us through your authentic Austrian menu. Next destination? The perfect food companion to our beer – Kasekrainer! WOW, this Swiss cheese infused sausage was AMAZING! So juicy and delicious, the pretzel bread accompaniment took it over the top and we gladly devoured every bite! I kept thinking it doesn’t get better than this but you managed to changed my mind with the arrival of each dish. Our Austrian feast was both refined and comforting…” » Read more

“Where the Chefs Eat is an ongoing series in which we ask a local chef to give us his or her favorite dining options. This week, we check in with Bernhard Mairinger, chef at Beverly Hills’ BierBeisl.

BierBeisl’s Bernhard Mairinger says there are so many great restaurants in L.A., he could start his own blog about them — if he had time, that is. But he found time to give us the lowdown on three of his favorite spots. Turn the page for Mairinger’s picks. ” » Read more

“At the age of 14 you may expect burger and chips or pizza to be on the menu, but a teenage chef has wowed the food world so much with his experimental fine dining that he has been taken on by a top Beverly Hills restaurant. Child prodigy Flynn McGarry has cooked for more than 120 people, run a pop-up restaurant with an 18-course tasting menu and impressed critics and diners over his three year career which began at the tender age of 11. And next week the San Fernando Valley schoolboy will head the kitchen at Beverly Hills’ BierBeisl restaurant with a 12-course meal for 40 people charging $160 a head…” » Read more

“…While Flynn hosts a monthly supper club at his house for $150 per person (recently pared down to a maximum of 14 guests), he’ll actually be turning a profit off his pop-up at BierBeisl. What people don’t realize is it is $160 including tax and tip for 12 courses…For all of the events at my house, we haven’t made money, but with this event we will make a little money. However, it all goes to new dishes. It is not a moneymaking thing. We lowered the prices and we are doing more food and more expensive ingredients. We are thinking of it as a fun night. That’s how all chefs think about it — that we are getting together to enjoy good food, do what we love and have fun…” » Read more

“Fourteen-year-old Flynn McGarry has quickly risen to fame by working in top restaurants across the U.S. and hosting an epic monthly supper club at his parents’ house where he serves an 18-course feast. McGarry, who has a test kitchen in his childhood bedroom, is no stranger to heat. But the teenage prodigy is about to hop into a hotter frying pan this week, when he hosts a big event Wednesday at BierBeisl, an Austrian restaurant in Beverly Hills, Calif…” » Read more

“Child prodigy Flynn McGarry has cooked for more than 120 people, run a pop-up restaurant with an 18-course tasting menu and impressed critics and diners over his three year career which began at the tender age of 11. And next week the San Fernando Valley schoolboy will head the kitchen at Beverly Hills’ BierBeisl restaurant with a 12-course meal for 40 people charging $160 a head…”

By Life Daily Reporter
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