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The backyard of this Lower East Side beer garden seems too big to be tucked away on such a narrow stretch of Rivington Street. Walk through the perfectly pleasant dining room, lined with exposed brick lit by hanging chandeliers, to where the real action is: outside. Rows of thick wooden tables are littered with hulking steins of beer, shielded from the rain by umbrellas. You can order 12 different beers by the half-liter and liter, including Spaten, Hofbrau, Radeberger and other brews from Germany. Settle down for an afternoon of drinking or order a full meal. Meaty entrees include the brined, braised and roasted pork shank, sausage platter with sauerkraut and mashed potatoes, and thinly pounded pork schnitzel. If you aren't that hungry, a few warm pretzels or a single bratwurst should hold you over until you are. There are also a few German, Austrian and New World wines available alongside bottled beers and a small selection of cocktails.—Keith Wagstaff
Both spring and soccer season are in full swing, which means that it's time to head to the city's German beer halls for some communal revelry, large-screen sports watching, liter steins of beer, and... More »
OK, so maybe we're feeling a little beery these days, what with Craft Beer Week on its way. That, and a new beer garden opening, like, every other week. We caught up with Doug Darwin, from Loreley, th... More »
Long ago the East Village was known as Kleindeutschland, or "Little Germany." Peer at the terra-cotta lintel over the door of Second Avenue's Ottendorfer library, for example, and you'll make out the 1884 inscription "Freie Bibliothek u.... More »
In one of the weirder poetic fantasies we've ever come across, Sexton writes: "I remember the stink of the liverwurst/How I was put on a platter and laid/between the mayonnaise and the bacon." With this quote vibrating in our minds, how could we feed her anything but liverwurst? Accordingly, we'll send her to Loreley, one of the city's new wave of German biergartenen, where the homemade liverwurst, served with purple onion on rye, is one of the epicurean glories. More »
Named after a rather mournful classic of Ger- man poetry, new wave beer garden Loreley has a wonderful wood-clad back patio, offering all manner of Central European viands, including sauerbraten, Rhineland goulash that's all meat and no potatoes, and of course, the frying miracle called wiener schnitzel. But the best thing on the menu is the homemade liverwurst, a long-discredited Teutonic pâté flavored with onions and sweet spices. Served with dill pickles and good rye,... More »
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