“… It’s really because of the high demand for tables, as well as catering and private events, Mairinger says. We don’t have the space here, or the storage. We are very lucky to have popularity, and people interested in investing. I have so much more I want to bring to L.A., and a bigger space will allow me to bring it to a better level.” … Mairinger says that “the restaurant’s feel and concept won’t change. It will be a homey, cozy atmosphere, a lot of wood and stone and ceramic. There will be a bigger bar, so we’ll have more opportunity to do exclusive beers. The menu will be bigger, and there will be a separate bakery and pastry area so we can make our own bread. He says as far as the menu goes, he may cut down on portion sizes and price to facilitate sharing, although if you order a schnitzel you’re still going to get a proper schnitzel…” » Read more
published on: November 5, 2013
published on: October 29, 2013
“The new restaurant will seat 100 to 125. We’ll have a bigger bar, a more detailed wine list, definitely more beer, a few of them exclusive, and then, of course, more schnapps, he says. He also plans on a cafe and bakery reminiscent of those in Vienna, open all day seven days a week and serving traditional Viennese pastries and desserts. That means fluffy bites of kaiserschmarrn, apple strudel, warm plum dumplings — and, of course, Viennese-style coffee. » Read more
published on: October 8, 2013
“Living in Los Angeles, when you think of Austrian chefs, you probably think Wolfgang Puck. But there is a new Austrian chef to look out for! Chef Bernhard Mairinger is redefining what Austrian cuisine is by elevating classic dishes to a fine dining level at his restaurant BierBeisl. … This was my first true Austrian meal and Chef Mairinger’s modern approach to classic dishes has made me a fan…”
“Only at BierBeisl in Beverly Hills can you can pair a sausage with an Austrian brew like, Stiegl and Trumer Pils or have a drink at the authentic Austrian Schnapps bar. In honor of Oktoberfest, all 10oz draft beer is $7 and famous Chef Bernhard Mairinger has made some new additions to the menu, including “Bier-Radi,” (salted radish with black pepper), “Steckerlifisch” (fish on a stick), and “Schweinsbrail,” (green bacon and braised pork belly) until October 5th. Best of all, dinner is served on the Austrian “Stammtisch,” the traditional communal long table…” » Read more
“There’s more to October than just costumes and sugar rushes. It also happens to be sausage month, and we’re very okay with that. Celebrate with BierBeisl’s daily happy hour ($7 sausages and $7 draft beers)…”
published on: October 4, 2013
“BierBeisl, Austrian chef Bernhard Mairinger’s Beverly Hills restaurant, can be on the expensive side. But Mairinger also delivers one of the city’s great deals in its sausage tastings, which cost $35 for three sausage courses, each paired with a different beer, or $55 for five courses. Mairinger works with Continental Gourmet Sausage in Glendale to produce sausages to his exacting specifications, and whether or not you opt for the sausage tasting, the bratwurst, weisswurst and debreziner are not to be missed. Each sausage comes with a simple, thoughtful accompaniment.”
published on: September 25, 2013
“It was only a matter of time: Bernhard Mairinger, chef/owner of Austrian restaurant BierBeisl in Beverly Hills, is making the jump into television. The very young, very tall chef will be appearing on two cooking shows in October.
On Saturday, Oct. 12 at 7 p.m., Mairinger will be the challenger on Iron Chef America’s Battle Oktoberfest episode. The week following the show, the chef will be featuring dishes from the show at BierBeisl. Then on Oct. 22 at 9:30 p.m., Mairinger will make an appearance on Ilan Hall’s new show Knife Fight, which airs on the newly launched Esquire Channel.” » Read more
published on: August 15, 2013
“There are many things to love about Bierbeisl, Bernhard Mairinger’s Austrian restaurant in Beverly Hills. But the sausages are a serious highlight, made with Mairinger’s input by Continental Gourmet Sausage in Glendale. There are bratwursts, weisswursts and debreziners, käsekrainers and wieners. And now the restaurant is offering a bunch more ways to enjoy them. Happy hour is great, but sausage happy hour is even better: Every day (except Sunday and Wednesday when the restaurant is closed) from 4-6 p.m., you can get any sausage for $7 and any 10-oz. beer for $7.
Mairinger has always offered a sausage and beer tasting menu (3 courses for $35, 5 courses for $45) but now he’s also offering a sausage platter with 5 sausages all on one plate — all the better for sharing. And there’s now the option to stop in and take Bierbeisl’s uncooked sausages to-go. Cook them yourself at home — Mairinger provides horseradish and homemade mustard as part of the deal…” » Read more
published on: August 9, 2013
In the current issue of The Hollywood Reporter they mentioned our restaurant BierBeisl as a spot where celebrities prefer to eat their dinner or lunch. For those of you who cannot access and read the current issue, we attached a scan of the article.
“Chef Bernhard Mairinger is the second Austrian chef to open up shop in Beverly Hills (the first being Wolfgang Puck, natürlich) and his ode to sausage, schnitzel and spätzle is one of the more celebrated restaurants in the neighborhood. But if you’re not in the mood to fork over $30 for an entrée, stop by between 4 and 6 p.m. on weekdays (note: They’re closed on Wednesdays).
Every beer on their list is $7 (currently, no deals on wine or liquor), and every sausage they serve also is available for $7. The most popular is the bratwurst, served as two long links next to a mound of sauerkraut — that stuff you’d get in a jar as a kid is a very distant relative of BierBeisl’s homemade version — and a dollop of spicy brown mustard. But the real stunner on the sausage list is the Käsekrainer, a fat link similar to a Polish sausage, infused with Swiss cheese. It’s served with tarragon mustard and fresh horseradish, the perfect combination of crackling skin and juicy interior. Call it a late lunch, call it an early supper — just call it awesome…” » Read more