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BierBeisl Goes Thai, Kind Of via Logo“Two things often keep you up at night: whether a turducken burrito would be satisfying and what Thai-Austrian food would taste like. Monday, you can settle the second thing over pork belly green papaya salad at BierBeisl’s five-course pop-up at Si Laa Thai. Surely you can settle the first thing yourself …”


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When Austria and Thailand Collide: BierBeisl’s Pop-Up Dinner at Si Laa

LA Mag Logo“I had always loved Thai food, but it was an eye-opening experience eating and cooking it in its place of origins,” says Mairinger. “The curries are made from scratch. In certain areas you can pick kaffir lime leaves off the streets. Instead of ‘bread and butter’ there was mieng khum, a Northern Thai specialty of bitter leaves filled with dried shrimp, peanuts, coconut flakes, diced ginger and lemon with tamarind sauce. And after eating from the little fruit carts, you swear to yourself you’ll never eat any other fruit again…”

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BierBeisl PopUp Dinner at Silaa Thai via Logo“Take your pick and enjoy the best of Thailand and Austria when Chef Bernhard Mairinger creates a PopUp dinner at his favorite Thai restaurant. The dinner will feature a 5 course prix-fix menu with options for $65/person. Reservations (name, date, time, # in party) to or call Silaa Thai at 310.858.7738 … ”


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Los Angeles Area Food Events via

gayot logoJuly 28-29: Si Laa in Los Angeles will host BierBeisl PopUp Dinners on July 28-29. Chef Bernhard Mairinger will serve a five-course, prix-fixe menu of Thai and Austrian cuisine. The dinner is $65 per person. Reservations can be made by sending an email to (include name, date, time and number of guests), or by calling Si Laa Thai at 310-858-7738…”



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BierBeisl Pop-Up Dinner via LA Weekly

la weekly logo“Chef Bernhard Mairinger of the much-lauded Austrian restaurant BierBeisl is popping up at Si Laa Thai Restaurant, joining the folks there to creat a 5-course dinner of the cuisines of both Thailand and Austria. It’s a pretty cool conceit, in which each of the five courses gives you a choice of either a Thai or an Austrian dish — the ideal being that you come in pairs and try them both. Among the dishes: Kaesekrainer sausage with pretzel bread, mustard and fresh horseradish; chicken cooked in pandan leaf; diver scallop with potato-leek mousse and truffle caviar; Thai angel hair pasta with sweet red curry, shishito pepper and soft-shell crab… ” » Read more

Savoring Summer: What Not to Miss… Logo“While Chef Bernhard Mairinger works on his new Westside location, he is pushing the Austrian food envelope by joining up with Si Laa for a special Thai influenced 5-course, 2-night pop-up. Why hasn’t anyone thought of Austrian-style green papaya salad with pork belly before now? …”



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BierBeisl Imbiss to Downtown by LA Eater

LA Eater” … DOWNTOWN—Although BierBeisl chef Bernhard Mairinger is still working to relocate his praised Austrian eatery from Beverly Hills to the west side, he’s also opening BierBeisl Imbiss this summer at the Spring Arcade Building downtown. It’s the same compound that’s will house Gelateria Uli and Guisados and here Mairinger has room to feed 50- 60 guests a more casual BierBeisl menu that will definitely include sausages. He’s also bringing over a pastry chef from Austria to craft bread and Viennese pastries onsite… ” » Read more

BierBeisl’s Bernhard Mairinger to open Imbiss downtown this summer

LA Times“… Sometime this summer the 29-year-old, over-6’7″ chef will open BierBeisl Imbiss in the Spring Arcade Building on 5th Street between Broadway and Spring. The location is right in the thick of downtown’s thriving restaurant scene, in a Beaux Arts/Spanish Renaissance building that dates from 1924. His idea is to make BierBeisl Imbiss a much more casual place as opposed to the fine dining he’ll feature at BierBeisl. Imbiss, in fact, is the German word for snack and also the name of little food stands you find in train stations and on and off major squares serving simple sandwiches and other fare.

BierBeisl Imbiss will be a more casual take on Austrian cuisine, less expensive than the original BierBeisl, with no expensive china or glassware. In fact the china won’t be china at all, but wood or palm fiber or paper, everything recyclable, says Mairinger. But he will have the proper beer glasses for each beer…” » Read more

Kochkarriere in Kalifornien: BierBeisl zieht nach Westwood –

Logo“… Das neue BierBeisl Lokal soll nun 150 statt 45 Sitzplätze haben, außerdem eine eigene Bäckerei (für Schwarzbrot und Mohnweckerln). Aus Österreich hat er sich zwei weitere Köche geholt. Von den Oscars bekommt er heuer indes wenig mit. Im Vorjahr hat Mairinger in der Residenz von Generalkonsulin Karin Proidl für Waltz und Haneke gekocht. Heuer werkt er stattdessen in Malibu: In einem Restaurant am Pier, das in ein paar Wochen aufsperrt, kocht er mit einem Pop-up für einen privaten Supper Club. …” » Read more

Bernhard Mairinger on BierBeisl’s Closing, and Reopening

la weekly logo“… 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