Name: Otto’s Bierhalle Neighbourhood: Little Portugal Contact: 1089 Queen St. W., 416-901-5472, ottosbierhalle.com, @ottosbierhalle Previously: The Bristol Owners: Nancy Chen, Konrad Droeske, Matt Eckensweiler, Thomas Masmejean (all of Otto’s Berlin Döner) and Nav Sangha (Miss Thing’s, Wrongbar) Chef: Andrew Bailey (Concession Road, Böehmer, La Société) and Steve Nguyen (Otto’s Berlin Döner)
The food
A meat-heavy menu of Bavarian and Alsatian specialities (sausages, schnitzel, rouladen, roasted ham hock) and sharing “feasts” made up of the same. But there are a few vegetarian dishes, as well, like spaetzle and cheese, and schnitzel made with halloumi or portobello mushrooms.
Spaetzle and cheese features German egg noodles coated with a sauce made of cream, gouda, raclette and Le Douanier cheese. It’s topped with crispy kale and potato chips. $8.
This rouladen (rolled beef tenderloin) is based on Bailey’s grandmother’s recipe. It’s stuffed with smoked cured beef, house pickles, mushrooms, caramelized onions and mustard. $10.
The Choucroute Alsace feast is loaded with roast pork belly, bratwurst, weisswurst, house-made sauerkraut, brussels spouts, fennel, potato salad and house pickles. $45.
The Bavaria feast includes schweinshaxe (roasted ham hock), weisswurst, sauerkraut fritters, sauerkraut, potato salad, beet salad, fennel and house pickles. $55.
The gluten-free Black Forest dacquoise is made with almond flour and served with chocolate mousse. $7.
The drinks
A dozen taps dedicated to local beers and another 12 to international ones, most of which are German. An extensive bottle list features interesting seasonal brews and higher-octane, aged beers. There’s a short wine menu, too, and rotating signature cocktails, some made with beer-based syrups.
The bar’s Trappist bottles include La Trappe’s Tripel ($22), St. Bernardus’ Abt 12 ($26.50), St. Bernardus’ Christmas Ale ($26.50) and Chimay Premiere ($20).
For gose fans, there’s Bandit’s Wizard of Gose ($12.50), Left Field’s Go Ahead ($15.75) and Burdock’s Meube ($18) and Meube Noir ($18).
Omission’s lager and pale ale are both gluten-free. $6.
The current cider lineup includes Barkaiztegi ($32), Coat-Albret ($35), Duxbury Heritage ($8) and Tilted Barn ($8), and Collective Arts’ Pear Saison ($8).
Black and Rouge: Jim Beam Black, Dolin Rouge, Fernet Branca, Hacker-Pschorr Weisse syrup, Angostura bitters. $10.
Spiced Rum Flip: Sailor Jerry rum, brown butter, cinnamon syrup, lemon juice, egg, nutmeg. $12.
R75: a riff on a sidecar made with German brandy, Cointreau, lemon, simple syrup and topped with a caramelized orange wheel. $12.
Head bartender Adrian Murfin, pouring an R75.
The space
In true biergarten style, many of the tables are long, communal ones. A bit of greenery brings the outdoors in, and, as shown below, one big red button brings the party to the washroom.
 and Nav Sangha (Miss Thing's, Wrongbar)
Chef: Andrew Bailey (Concession Road, Böehmer, La Société) and Steve Nguyen (Otto's Berlin Döner)
The food
A meat-heavy menu of Bavarian and Alsatian specialities (sausages, schnitzel, rouladen, roasted ham hock) and sharing "feasts" made up of the same. But there are a few vegetarian dishes, as well, like spaetzle and cheese, and schnitzel made with halloumi or portobello mushrooms.
[caption id="attachment_409405" align="aligncenter" width="1593"] Spaetzle and cheese features German egg noodles coated with a sauce made of cream, gouda, raclette and Le Douanier cheese. It’s topped with crispy kale and potato chips. $8.[/caption]
[caption id="attachment_409403" align="aligncenter" width="1593"] This rouladen (rolled beef tenderloin) is based on Bailey's grandmother’s recipe. It's stuffed with smoked cured beef, house pickles, mushrooms, caramelized onions and mustard. $10.[/caption]
[caption id="attachment_409387" align="aligncenter" width="1593"] The Choucroute Alsace feast is loaded with roast pork belly, bratwurst, weisswurst, house-made sauerkraut, brussels spouts, fennel, potato salad and house pickles. $45. [/caption]
[caption id="attachment_409391" align="aligncenter" width="1593"] The Bavaria feast includes schweinshaxe (roasted ham hock), weisswurst, sauerkraut fritters, sauerkraut, potato salad, beet salad, fennel and house pickles. $55. [/caption]
[caption id="attachment_409394" align="aligncenter" width="1593"] The gluten-free Black Forest dacquoise is made with almond flour and served with chocolate mousse. $7.[/caption]
The drinks
A dozen taps dedicated to local beers and another 12 to international ones, most of which are German. An extensive bottle list features interesting seasonal brews and higher-octane, aged beers. There's a short wine menu, too, and rotating signature cocktails, some made with beer-based syrups.
[caption id="attachment_409406" align="aligncenter" width="1593"] The bar's Trappist bottles include La Trappe's Tripel ($22), St. Bernardus’ Abt 12 ($26.50), St. Bernardus' Christmas Ale ($26.50) and Chimay Premiere ($20).[/caption]
[caption id="attachment_409397" align="aligncenter" width="1593"] For gose fans, there’s Bandit’s Wizard of Gose ($12.50), Left Field’s Go Ahead ($15.75) and Burdock’s Meube ($18) and Meube Noir ($18).[/caption]
[caption id="attachment_409396" align="aligncenter" width="708"] Omission’s lager and pale ale are both gluten-free. $6.[/caption]
[caption id="attachment_409393" align="aligncenter" width="1593"] The current cider lineup includes Barkaiztegi ($32), Coat-Albret ($35), Duxbury Heritage ($8) and Tilted Barn ($8), and Collective Arts’ Pear Saison ($8). [/caption]
[caption id="attachment_409402" align="aligncenter" width="1593"] Black and Rouge: Jim Beam Black, Dolin Rouge, Fernet Branca, Hacker-Pschorr Weisse syrup, Angostura bitters. $10.[/caption]
[caption id="attachment_409404" align="aligncenter" width="1593"] Spiced Rum Flip: Sailor Jerry rum, brown butter, cinnamon syrup, lemon juice, egg, nutmeg. $12.[/caption]
[caption id="attachment_409401" align="aligncenter" width="1593"] R75: a riff on a sidecar made with German brandy, Cointreau, lemon, simple syrup and topped with a caramelized orange wheel. $12.[/caption]
[caption id="attachment_409389" align="aligncenter" width="1593"] Head bartender Adrian Murfin, pouring an R75.[/caption]
The space
In true biergarten style, many of the tables are long, communal ones. A bit of greenery brings the outdoors in, and, as shown below, one big red button brings the party to the washroom.
[caption id="attachment_409408" align="aligncenter" width="708"] Here is the washroom. See that red button?[/caption]
[caption id="attachment_409407" align="aligncenter" width="708"] This is what happens when you press it.[/caption]
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