Cider mule cocktail at Brewhaus. (Photo by Mark Gilliland)More Info
Save the dateDon your tackiest holiday sweater and come party with Brewhaus Dec. 15 from 7-11 p.m. for its annual soiree, in partnership with Toys for Tots.
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BREWHAUS224 Frazier Ave.OPEN: Monday through Saturday from 11 a.m. to midnight and Sunday from 10 a.m. to 10 p.m.CALL: 423-531-8490
ow that Oktoberfest is over, Brewhaus, Chattanooga’s only German-American gastropub, can finally take a breath, said kitchen manager Chris Lipscomb.
But only a breath. Now it’s time to get back to the kitchen, where a bevy of new recipes await.
“We’re going to refocus: We’re moving away from cheesy American bar food, literally and figuratively, and getting back to our roots,” said Chris, who is a bit of an expert on German cuisine. “I have lots of German family — and the recipes to go with them.”
This season, Brewhaus is introducing a number of German-inspired soups, stews and goulashes, including chicken noodle served with spaetzle and sauerkraut.
In regards to enticing entrees, meet its sauerbraten. This hearty meal is made with beef, soaked for three days in red wine and spices and then braised for 14 hours at low temperatures. Its bubbling hot juices are then thickened with gingersnap cookies and used as gravy.
Sounds decadent enough to be called dessert, right? But Brewhaus has its own separate menu for that, featuring German pastries such as strudel and streusel as well as confections such as marzipan. The restaurant’s new fall cocktails are also quite sweet, blended with cool-weather ingredients including cider, persimmon and toasted rosemary.
“Of course beer is a big deal for us as well,” Chris said. “There is something new on tap every day, and that’s not an exaggeration. We’re always rotating craft beers; we always have something fresh, interesting and new.”
And that describes Brewhaus in a nutshell — a pickled nutshell, served with sauerkraut, of course.