New York Bavarian Restaurant and Microbrewery Offers Easter Menu


At Paulaner, Wolfgang Ban (also of the former Michelin-starred Seäsonal) has situated his latest contemporary Bavarian restaurant inside an active microbrewery in New York City.

Paulaner is a modern take on the traditional beer hall, where friends settle in at long communal tables. Everything from the beer to the bread, the sausage to the schnitzel, and the pretzels to the stollen, is made in-house with locally sourced ingredients.

Paulaner will also offer a special three course prix fixe menu for Easter. The meal, which includes a cocktail or house-made beer, is $48.

Master brewer Andreas Heidenreich creates his own versions of the traditional Paulaner-style beers with recipes of his own invention. Following the Purity Law of 1516, he uses only four ingredients—water, wheat, hops, and yeast.

Heidenreich crafts Hefeweizen, lightly hoppy with subtle bitterness balanced with fruity character; Munich Lager, a classic bright amber beer; and Munich Dark, rich dark amber with a malty flavor. Heidenreich has also created Munich Pale Ale exclusively for New York City, a top-fermented IPA-style beer with three varieties of hops.

The unfiltered, unpasteurized “tank to table” brew is also available for takeaway in growlers and mini-kegs.

In the kitchen, Executive Chef Daniel Kill creates simple fare that pairs with Paulaner’s beers and wines.

A native of Bavaria who grew up on beer and brats, Chef Kill rose to the top of his profession at Munich’s Michelin-starred Tantris and as Executive Chef of Wallsé, Café Kristall, Café Sabarsky, and Blaue Gans. 

A traditional starter that will be new to many guests is Obazda, a blend of creamy Camembert, butter, beer, and spicy red pepper served with a freshly baked pretzel.

Chef Kill also offers authentic house-made sausages including Weisswürste, delicate tasting veal and pork sausage; snappy Bratwurst, a blend of pork and beef; and the Paulaner, a smoky, dry-aged beef sausage made with beer and local cheddar cheese.

On the weekends, Paulaner offers a Bavarian spin on conventional New York brunch. Guests can choose between savory options such as crispy and tender Pork Schnitzel or Rösti, a crispy potato pancake paired with house-cured salmon and crème fraîche.

News and information presented in this release has not been corroborated by FSR, Food News Media, or Journalistic, Inc.

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