Philadelphia, PA - Brauhaus Schmitz, Owner Doug Hager has made Brauhaus Schmitz the city’s best-regarded place for German food and drink, with an authenticity that is unmatched in Philadelphia.
Dougs unwavering commitment to bringing in unusual and rare German beers – Brauhaus Schmitz has hosted the American debut of 60 beers across 25 German breweries – has established the South Street bierhall as one of the best beer destinations in the United States.
Together with Chef Jeremy Nolen, who is one of Philadelphia’s top chefs and widely recognized as a leader of modern German cuisine, Brauhaus Schmitz continually earns both national and local accolades. Three times, Philadelphia magazine has included Brauhaus Schmitz in their annual “Best of Philly” issues. In a complimentary “Two Bells: Very Good” review of Brauhaus Schmitz, The Philadelphia Inquirer’s Craig LaBan wrote, “where it counts most – in genuine flavor – Nolen delivers splendidly...[Schmitz delivers] the satisfaction of Philly’s German tradition come alive again.”
Current Events and Specials:
This spring, Philadelphia’s most authentic German bierhall, Brauhaus Schmitz, will debut an exciting new menu of traditional German fare. The crowd-pleasing restaurant is the brainchild of German born owner Doug Hager, who has created an utterly transportive experience. When guests step inside from South Street, they immediately find an authentic taste of Deutschland without ever leaving Philadelphia.
The updated menu, curated by Chef Jeremy Nolen, marks an energetic return to German classics, highlighting the traditional ingredients that have made Brauhaus Schmitz one of the best-regarded German restaurants in the United States. Each dish is ideal for pairing with German beer or schnaps from the bar’s extensive, often exclusive offerings, including a playful new list of schnaps cocktails.
“We are delighted to debut this menu for the warmer months, since it features an exciting mix of rich, hearty classics from the grill along with light, seasonal favorites,” says Hager. “All of these dishes pair amazingly well with our sought-after list of the best German beers, as well as our perfect-for-summer schnaps cocktails.”
Chef Nolen’s menu will include the following new dishes, plus popular classics and traditional favorites, such as Wienerschnitzel and Schweinshaxe. In addition, Brauhaus Schmitz has expanded their sausage program, adding house-made Kielbasa, Käsewurst and Wiener using authentic Rieker’s Prime Meats.
- Krabbenbrezel, a baked Bavarian-style pretzel with crabmeat and cheese filling
- Spargel mit Hollandaise, a nod to the bar’s popular annual Spargelfest celebration: poached white asparagus with hollandaise sauce and chives
- Schlachtplatte, or “Butcher’s Feast for Four,” with pork shank, smoked pork chop, one each of the bar’s nine sausages, bacon, sauerkraut, potato dumplings and dark lager jus
- Steckerlfisch, whole marinated, grilled mackerel on a skewer with grilled lemon, parsley-butter potatoes and green beans
- Rahmschnitzel, unbreaded cutlet (choice of chicken, pork or veal) with oyster mushroom sauce, spätzle and green beans
- Schwabischer Rostbraten, pan-seared medium rare sirloin with red wine-onion gravy, herbed butter, horseradish, crispy onions, potato puree and green beans
- Wienerschnitzel, breaded and fried chicken, pork or veal cutlet with lemon, parsley, French fries and haussalat (“house salad”), mixed lettuce with radish, carrot, cherry tomato, peas, mustard-shallot dressing and pretzel croutons
- Schweinshaxe, crispy pork shank with dunkel lager jus, potato dumpling and sauerkraut
In addition, Hager added a collection of specialty Schnaps Cocktails to the bar menu, ranging from a German take on a classic Manhattan to a refreshing vodka-spiked lemonade for the summer:
- The Man in the High Castle, a German take on a classic Manhattan, featuring Bulleit rye, Hirschkuss and St. Max honey schnapps, garnished with a spring of Rosemary
- Figgie Smalls, a thirst-quenching lemonade spiked with Stoli Ohranj, sour mix, club soda and a float of fig schnapps
- Bierleiche, or “Beer Zombie,” named for the unlucky souls who doze off before the conclusion of Oktoberfest, with Kummel and Obstler schnapps, lemon juice, simple syrup, Zwicklbier and grenadine