Das Deal | Food News | Seven Days | Vermont's Independent Voice

Seven Days needs your financial support!

Das Deal 

Side Dishes: No official opening date yet for Bierhaus

Published December 22, 2009 at 5:50 a.m.

Although anxious enthusiasts are “out with knives and pitchforks,” says Das Bierhaus owner Nick Karabelas, he’s not yet willing to set an official date for the grand opening of his German-style eatery. The restaurant was originally scheduled to start serving during the summer, but the date was pushed back time and time again as Karabelas waited for the completion of the brand new building — on lower Church Street where Five Spice Café once stood — and all the appropriate permits.

Prospective patrons aren’t the only ones who are eager — the staff is, too, says Karabelas — but he’s being cautious. “We’ve spent this much time, and I want to make sure we’re ready. We get one shot [to make an impression],” he notes.

To prepare for the big day, Karabelas is in the midst of a series of soft openings. He sends out same-day notifications to all the restaurant’s Facebook “fans,” and the first ones to write back get an invitation. On one occasion, he boasts, there were “eight responses within the first two minutes. In 15 minutes we were full.” Karabelas is planning five more social-media-driven events before the new year. “People who are curious should join the Facebook page and keep an eye on it,” he suggests.

What do the lucky few get? Plenty of hearty fare and German beers. “We have eight on draft now,” says Karabelas — some, he says, available in Vermont for the first time. The brews include Spaten and Weihenstephan lagers and Ayinger Celebrator doppelbock. Vermont microbrews are available in bottles.

To go with the suds, Karabelas — who is currently acting as executive chef — is cooking up five different kinds of sausages, including knockwurst and rustic bauernwurst. Then there’s spätzle, schnitzel, potato salad and obatzda, a traditional Bavarian spread made by whipping together several types of cheese, paprika and onions.

As the restaurant evolves, Karabelas says, the menu will grow. “We’re working on a mac ’n’ cheese recipe that’s coming along really well. We had an awesome cheese and beer soup that will be making regular appearances,” he notes. “Some veggie options will be appearing, as well.”

So far, Karabelas attests, things have been going well. “We’ve been doing comment cards … it&

Got something to say? Send a letter to the editor and we'll publish your feedback in print!

More By This Author

About The Author

Suzanne Podhaizer

Suzanne Podhaizer

Former contributor Suzanne Podhaizer is an award-winning food writer (and the first Seven Days food editor) as well as a chef, farmer, and food-systems consultant. She has given talks at the Stone Barns Center for Agriculture's "Poultry School" and its flagship "Young Farmers' Conference." She can slaughter a goose, butcher a pig, make ramen from scratch, and cook a scallop perfectly.


Comments are closed.

From 2014-2020, Seven Days allowed readers to comment on all stories posted on our website. While we've appreciated the suggestions and insights, right now Seven Days is prioritizing our core mission — producing high-quality, responsible local journalism — over moderating online debates between readers.

To criticize, correct or praise our reporting, please send us a letter to the editor or send us a tip. We’ll check it out and report the results.

Online comments may return when we have better tech tools for managing them. Thanks for reading.

Keep up with us Seven Days a week!

Sign up for our fun and informative

All content © 2023 Da Capo Publishing, Inc. 255 So. Champlain St. Ste. 5, Burlington, VT 05401

Advertising Policy  |  Privacy Policy  |  Contact Us  |  About Us  |  Help
Website powered by Foundation