Bavarian Grill

Executive Chef Seth de Wit and Mahneke have been working together for about eight years, and De Wit said his kitchen staff typically prepares food for about 700 guests per day on Fridays and Saturdays. A variety of schnitzel recipes, oven-roasted chicken, liver and onions with apple, bratwurst, sauerkraut and a special lingonberry jelly are some of the authentic items on the menu.

Other favorites include German potato salad and wild game entrees, such as wild boar, quail and duck.

“If I like everything that’s going into a dish, then I know I am going to like [the finished product],” de Wit said. “You only get one chance in this business, and you have to show yourself the first time because most people—they don’t complain—they just don’t come back.”

The restaurant is divided into different areas that would be consistent with the seating style of a typical German restaurant, including indoor and outdoor bier gartens complete with garden-style tables and chairs.

Mahneke said maintaining the authenticity of the food and ambience is key to the restaurant’s success.  To him, it is all about preserving and sharing the original German dining experience. His passion for German hospitality extends not only to the restaurant’s guests but also his team.

“I have always believed that when you have a strong team where you let people shine, then you [have gotten] pretty far already,” Mahneke said.