Top 20 New Restaurants in US by Esquire Magazin 1 of 10 Hottest NEW Restaurants in Los Angeles by ZAGAT 30 Under 30 LA's HOTTEST NEW HOTSPOTS TO EAT & DRINK Top 10 New Restaurants by Los Angeles Magazin Semi-Finalist James Beard Award 2013 Best Sausages in Los Angeles Award by LA Weekly

BierBeisl Pop-Up at Si Laa Thai via logo“… You’re in for a treat. This weekend, Chef Bernhard Mairinger will be cooking a traditional Austrian three- course meal that includes wiener schnitzel, beef short rib gulasch with spätzle, and Kaierschmarrn with roasted plum compote for dessert. Yum! …”



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“Pop-Up Dining” via

BeverlyPress logo“… Chef Bernhard Mairinger will offer Dodger dugout season ticket holders an Austrian version of a Dodger Dog on Friday, Sept. 26. Sausages on pretzel bread will be served with sauerkraut and a traditional plum streusel cake. On Saturday, Sept. 27 from 5 to 11 p.m., Mairinger will also offer a special pop-up menu at Si Laa Thai restaurant with traditional Austrian dishes, priced at $70 per person. The menu includes amuse bouche hors d’oeuvres, BierBeisl salad with crispy pork lardons, veal wiener schnitzel with potato-cucumber salad, and lingonberry compote. Diners can also order the beef short rib goulash with spatzle, and Kaierschmarrn with roasted plum compote …” » Read more

Pop, pop, pop-up: BierBeisl at Silaa Thai via LATimes

LA Times“While we wait for the casual Austrian spot BierBeisl Imbiss to (finally) open in downtown L.A. in the Spring Arcade, Austrian chef Bernhard Mairinger will preview some of his menu there at Silaa Thai restaurant in Los Angeles on Saturday, Sept. 27. The four-course menu will start with an amuse bouche of cured ocean trout with baby heirloom beets, horseradish and crème fraîche, followed by a butter lettuce salad with crispy pork lardons, roasted corn and heirloom radishes. Then comes Mairinger’s excellent traditional wiener schnitzel with potato-cucumber salad and lingonberry compote — and after that beef short rib gulasch with squiggly spätzle noodles. (Here’s hoping the weather is cooler by then.) For dessert, a fluffy cloud of kaiserschmarrn with roasted plum compote. To reserve, call Silaa Thai at (310) 858-7738 or email …”

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Restaurant Openings Report: Week of September 14, 2014 –

the daily meal logo“… On Saturday, September 27, chef Bernhard Mairinger will be doing a pop-up at Si Laa Thai from 5 to 11 p.m. The menu will feature traditional Austrian dishes and reservations are strongly encouraged. Some of the dishes offered will be cured ocean trout with baby heirloom beets and horseradish crème fraîche, beef short rib Gulasch with Spätzle, and a dessert of Kaierschmarrn with roasted plum compote. …”


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BierBeisl Pop-Up via TimeOut Los Angeles

TimeOut Los Angeles Logo“Journey to the homeland of all things schnitzel, sausage and streusel. Chef Bernhard Mairinger is bringing the essence of traditional Austrian cuisine to a pop-up event at Si Laa Thai restaurant. Known for his seasonal menus and authentic Austrian flavors at his late restaurant, BierBeisl, Mairinger is serving up all the favorites, including his signature dish “Original Wiener Schnitzel,” made with veal and served with potato-cucumber salad, lingonberry compote, and lemon. If you can’t make it out to this event, don’t fret! BierBeisl’s new location at the Spring Arcade in Downtown is opening in the near future …”


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Fall Preview 2014: 12 Major Restaurants Opening In Los Angeles by FoodRepublic Logo“… 11. BierBeisl Imbiss
Chef Bernhard Mairinger closed his acclaimed Austrian restaurant BierBeisl in Beverly Hills late last year, but soon you’ll be able to find him Downtown: BierBeisl Imbiss will open this fall in the budding Spring Arcade Building in Downtown’s Historic Core neighborhood. If you’re fluent in German, you’ve probably already guessed that this will be a decidedly more casual spot than the original BierBeisl; for those not: “imbiss” roughly translates to “snack” and is the name for the small fast food stands in train stations and other public spaces throughout Germany. The menu, then, will focus on Austrian street food, which will indeed include those sausages. There also will be a bakery (fresh Viennese pastries!), bar and outdoor patio. 541 S. Spring Street, Downtown, …” » Read more

Fall Preview: L.A. The restaurants, bars and cookbooks we can’t wait for … by Tasting Table

Tasting Table Review“… BierBeisl Imbiss is back. Bernhard Mairinger’s much-mourned restaurant will take on on the imbiss—stand-up, street food stalls of Mairinger’s native Austria—at Downtown’s refurbished Spring Arcade Building. The young Austrian chef also imports young talent Rene Selbermayr to outfit the café/bakery with to-go and dine-in salads, sandwiches and updated traditional breads and viennoiserie such as “a proper croissant and other things that people don’t know of or have forgotten …”

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BierBeisl PopUp Dinner on HoopLA

HoopLA Blog - LogoToday and tomorrow, get to Si Laa Thai Restaurant and enjoy a 5 course prix-fix menu of the best of Thailand and Austria when Chef Bernhard Mairinger creates a PopUp dinner at his favorite Thai restaurant. Full menu and info here! …”



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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…”

by Justin Bolois, Los Angeles Magazine » Read more