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Brauhaus Schmitz

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German, Russian, and Eastern European Restaurants and Food in Philadelphia

Latest About Brauhaus Schmitz

Where To Eat And Drink on This Big Weekend

There’s a lot to look forward to this weekend. For some reason, it just seems like everybody decided to schedule their street festival / spring fest / goat race this weekend, so in order to keep track of everything going on in Philadelphia and to help you map out your plan of attack, here’s a roundup of some of the awesome food and drink events happening around the city.

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A Sure Sign Of Spring: Celebrate Spargelfest at Brahaus Schmitz

Happy Spargelfest

Happy Spargelfest

Okay, so I think we can all agree that spring is officially here, right? And with spring comes asparagus.

People do crazy things for asparagus. Food legend has it that one English asparagus enthusiast wanted to consume his asparagus as quickly after he picked it as possible, so he developed a Rube-Goldberg-esque contraption that picked asparagus and flung it into a pot of boiling water (that he had set up in his garden) within seconds of it leaving the ground.




The Germans really like their asparagus (or, "spargel," which often actually is used to specifically refer to the white asparagus that is grown underground and thus does not photosynthesize and turn green) too, so to celebrate the beginning of spargel season (and spring), Brauhaus Schmitz is once again hosting Spargelfest all throughout May.

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More Spring Menu Porn, Now From Brauhaus Schmitz

BrauhausPeaSoup

Photo by Vanessa Beahn

 

Yesterday, we drew some attention to the Instagram work being done by Kevin Sbraga as he showed off some details from his new spring menu at Juniper Commons. Today, it’s the photo-snappery being posted by chef Henrik Ringbom over at Brauhaus Schmitz that caught our eye.




Ringbom has been filling up his Instagram with photos (all taken by Vanessa Beahn) like the pea soup with Westphalia ham, creme fraiche and pea shoots pictured above. There is also got a pan-roasted salmon with mustard green sauce that looks fantastic, a gorgeous endive salad, and a half-chicken (with cauliflower puree, fried Jerusalem artichoke and Hungarian pesto) that looks so good I had to include it below.

Show me the chicken

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