Von Trapp’s, the German-style beer hall with bocce courts and meats aplenty, will officially open its doors this Sunday, February 10. It’s the latest project from Bastille/Poquitos/Macleod’s masterminds Deming Maclise and James Weimann, who partnered up once again with Poquitos managing partners Rich Fox and Dustin Watson for this project, inspired in part by Munich's Hofbrauhaus.
If you have been to any of their other establishments, you know that Weimann and Maclise do not mess around when it comes to décor. These guys visited five different countries to source fireplaces, wall panels, lighting, and other elements for this 10,000-square-foot space at 912 12th Avenue. But with the opening day imminent, it’s time to discuss what’s on the menu.
I’m particularly excited about the beer-based cocktails, conceived by Bastille bar manager Erik Carlson. According to the release that went out today, dunkel weiss gets blended with bourbon, Cognac, lemon, rum, and allspice dram in the Billy Dawson’s Revenge, a Hogue Avenger Fizz is made with rye, Amaro Averna, lemon, cassis, and pale ale, and the Roll Pin Shandy calls for scotch, pear brandy, lemon, orgeat, and double IPA, packing more of a punch than the average version.
A sample draft list for the 25 taps is divided largely between German brews (including Veltins Pilsner, Spaten Lager, Maisel Dunkel Weisse, Franziskaner Hefeweizen, Benediktiner Weissbier, and Kostritzer Schwartzbier) and local or West Coast pours (like Odin’s Gift, Firestone Walker DBA, Schooner Exact 3-Grid IPA, Ninkasi Tricerahops Double IPA, Elysian Dragonstooth Stout, Manny’s, Anthem Apple Cider). There are also two beers on nitro.
Bastille sous Pete Fjosne has set up shop at Von Trapp’s to ply customers with a bevy of brats, pickles, mustards, and sauerkraut, made in house (and with the help of a fancy Buffalo Chopper machine and input from Bastille chef Jason Stoneburner). The menu reportedly will contain a sausage glossary so you can educate yourself on the difference between cheddarwurst, bratwurst Nuremberg, and wollwurst. Nonsausage plates include snacks like housemade pretzels, cheddarwurst sausage sliders, and potato pancakes. On the heartier side, think goulash made with brisket, wiener schnitzel made with chicken, pfeffersteak, kasespatzle (the German-leaning bar’s answer to mac and cheese), and flammekuchen flatbreads with various toppings (the German-leaning bar’s answer to pizza). Aww, there’s a kid’s menu, too. It does not include any beer cocktails.
Von Trapp's will be open from 4pm to 2am daily, with happy hour until 6. Brunch and lunch are coming soon, and you can reserve some of the bocce courts by emailing [email protected]