Category Archives: New Openings

Holy Hefe-Weizen – Chamberlain’s Bavarian Brau Haus

With less than two months to Addison Oktoberfest and our fearless (and never drinkless) leader Susie out of town, I was treated to a preview of Chamberlain’s Brau Haus.  A little background first…

Addison’s Oktoberfest has been one of the city’s most popular events since it kicked off in 1987.  With a tenure of nearly 3 decades, the festival is widely considered one of the most authentic Oktoberfest celebrations outside Munich and has been recognized by USA Today and Forbes as one of the Top Oktoberfest celebrations in North America. From September 18 – 20 it will be home to all things weizenbier, sauerkraut and sausage.

Despite one’s inclination to think the event is aimed at adults or those interested solely in drinking beer and eating, it’s actually a very family-friendly event with a variety of activities suitable for the little ones, including carnival games, rides and music. There is even a 5K and 1 mile run benefitting Dallas-based Wipe Out Kid’s Cancer (WOKC).

On September 18-20, Chef Richard Chamberlain hosts Chamberlain’s Brau Haus, a full-service restaurant, for the second year in a row.  Chamberlain & Co. will deliver a Deutschland dining experience worthy of curing the most serious cases of the travel bug for those yearning to go to Munich … or it may make the bug bite harder. (Either way ….) A brief glance of the menu at the pre-Oktoberfest tasting event and I knew it to be wise to preemptively loosen my tie, unbutton the top button on my dress shirt, and get comfortable. (I still don’t know why they didn’t encourage us to wear sweatpants.)

The Brau Haus menu features a packed 3-course meal with Paulaner beer pairings throughout.  I was somehow able to restrain my usual tendency of partaking in a second round of table snacks typically offered at restaurants (no shame), in this case, fresh German pretzels.

Our first course included (get ready): a sampling of smoked rainbow trout with a horseradish cream and pickled onions, Bavarian ham with German mustard and a cucumber, dill and tomato salad.  Winner of this course: the trout.  It was was cooked as you would expect it to be at restaurant of Chamberlain’s caliber, perfectly.  The horseradish cream and pickled onions were spot on and seemed to include nearly all the different aspects of taste – salty, bitter, sweet, etc.

The second course featured Bavarian braised pork with onion potatoes and a paulaner jus along with a trio of German Sausages.  As if more was needed to justify my indulgence, house made sauerkraut and bacon filled up the remaining space on my plate.  Winner of the second course: the pork.  The Chamberlain’s crew served up pork that was so tender the meat seemed to gently and gracefully fall onto the fork as if yearning to be eaten.  (How’s that for meat poetry?)

It was a serious internal debate whether there was room for the warm cinnamon apple strudel top with a salted caramel sauce, but don’t worry logic and reason prevailed. (All this coming from a guy who typically eats pretty healthy.)

Tickets for the 6:30pm or 8:30pm dinner on the 18th, 19th or 20th or for Oktoberfest’s other packages need to be purchased by September 4th as quantities are limited.  The$49 Brau Haus package gets you:

  • admission to Oktoberfest (a $10 value)
  • the 3 course tasting meal with  Paulaner beer pairings
  • a Paulaner Oktoberfest 1 litre beer stein with a bier or wine flight
  • (the best part) your choice of a $25 gift card to either Chamberlain’s Steak & Chop House or Chamberlain’s Fish Market

Needless to say, Chamberlain’s Brau Haus dining experience should be reason enough to visit Addison’s 2014 Oktoberfest celebration.   Add to it the Draught Haus, an authentic Munich-style beer hall with a Texas twist in at the Addison Conference Center, more food and fun and there I’d be interested to know your rationale for not going.

To buy your tickets to Chamberlain’s Brau Haus or for additional event and package information, visit the Oktoberfest 2014 website.

Oktoberfest 2014 | Addison Circle Park | September 18-21
MORE DETAILS HERE …

Chamberlain’s Steak and Chop House
www.chamberlainssteakhouse.com
Facebook | Twitter: @ChamberlainSTK
5330 Beltline Road, Dallas, Texas 75254
(972) 934 – 2467

*Many thanks to Chamberlain’s, Paulaner and the city of Addison for my meal!

Scotch & Sausage to Open 7/24

This place is gonna rock.  I can’t wait another week for it to open!

  • Scotch & Sausage will open Thursday, July 24th at 2808 Oak Lawn Ave in Dallas
  • Chef: Trevor Ball
  • Owners: Dylan Elchami and Rami Rassas
  • Modern sausage grill & beer garden
  • All sausage sandwiches priced $8 and below
  • Booze:
    • 100+ varieties of whiskey & scotch
    • Heavy focus on Belgian and German beer
  • Open 7 days/week with late-night offerings Thursday-Saturday

Scotch & Sausage – A Sausage Grill & Modern Beer Garden Opens Thursday, July 24th

DALLAS, TEXAS (July 17, 2014)…..Scotch & Sausage – a  sausage grill and modern style beer garden will open Thursday, July 24th on Oak Lawn Avenue in Dallas.

The menu offers over 20 varieties of local and house-made sausage sandwiches  (including several vegan, pork free and gluten free options), triple cooked belgian fries with house-made dipping sauces and two varieties of scotch eggs (vegetarian and classic).  Featuring beef, chicken, venison, quail, antelope and more, all sausages are priced $8 and below.  They are all-natural, small batch production with no by products.

At the bar, there is a heavy focus of Belgian and German beer on draft with local beers on rotation as well.  A further extensive selection of bottled beer will also be available. Over 100 varieties of whiskey and scotch are available, all offered one of five ways: neat, on the rocks, old-fashioned, sour or Manhattan. Furthermore, a unique program called ‘The People’s Poison’ will offer a selection of $5 whiskeys.

Creator Dylan Elchami, whose family has been in the construction business for decades, oversaw design and construction himself and brought to life his vision for an edgy take on the traditional German beer garden, where guests could experience high quality sausage variations and a unique beer and liquor program in an approachable and inviting atmosphere.  He sees the concept, which is open seven days a week from lunch to late-night, as attractive to all age demographics – young, old, businessmen and otherwise.

Elchami’s partner, Rami Rassas, comes from a long line of restaurant operators and has been an active Dallasite for over ten years. He was the Head Chef for his family’s neighborhood Italian restaurant, Leonardos’s (Frisco) and that same passion for cooking, led to him being a successful competitor on the FOX Network’s MasterChef. Rassas also famously customized the championship belts for the Dallas Mavericks and today he now operates one of the most successful car dealerships in the country. He is extremely excited by the prospect of being a part of another hospitality business.

Other partners include Cogent Creative, who will also operate the restaurant and Alexander Marko.

Chef Trevor Ball is heading the kitchen at Scotch & Sausage.  A graduate of Johnson & Wales University, Ball began his food career as a young boy working behind the deli counter at his grandfather’s European market/restaurant and Dallas institution – Kuby’s Sausage House.  He quickly followed in his family’s footsteps by becoming the 19th generation of chefs and sausage makers in his family.  From Colorado to California and back to Texas, Ball became engrossed in the practice of working directly with farmers and local purveyors. He explains, “ I surrounded myself by chefs and farmers who guided me to create a deeper relationship with the earth and kitchen, pushing boundaries and stretching my creativity by utilizing and playing with seasonal ingredients. My perspective on food was forever changed.”  Ball continues, “ I am beyond excited to be a part of the Scotch & Sausage team.  A modern style beer garden serving local and house made sausages. A cool social atmosphere that’s open ‘till the wee hours of the night; how could I resist?  I feel fortunate to be a part of the Dallas food scene once more.”