How many times have you braved the line at Biergarten on a Saturday afternoon for the reward of Bavarian brews and pretzel knots al fresco?
As if looking for a space that could handle the overflow—with an extra perk of overlooking the water—brothers Aaron and Matt Hulme, the twins behind Biergarten and the equally popular Suppenkuche, have opened a sizable new brew hall at Fort Mason, aptly dubbed Radhaus.
If you ever have to wait in a long line at this 3,700-square-foot space, you’ll know the brothers are crushing it. And they very likely will: With a waterfront locale and sun pouring through the high windows, this isn’t a bad spot to while away an afternoon.
Anchoring Radhaus are the massive bar and a parallel counter—shaped from a giant ponderosa pine tree by wood artisan Evan Shively— that run almost the full width of restaurant. The message is clear: You’re here to drink.
Whet your whistle with a selection of German beers and wines, and even a few creative beer cocktails. To pair with the boozy offering, the team tapped chef Timmy Malloy, a San Francisco Chronicle Rising Star Chef in 2014, to devise German-centric menus for lunch, dinner, and snacks (look for brunch sometime soon). The options are of the stick-to-your-ribs variety—think burgers, currywurst, barbecue beer ribs, and a chicken schnitzel sandwich, as well as pretzels, Bavarian cheeses, pickle plates, and bread dumplings.
If you find yourself at Fort Mason for one of the area’s many food festivals (Eat Drink SF is Aug. 24-26), craft fairs, and farmers markets, Radhaus is a hoppy bonus. But we’re pretty sure this place is set to become a destination.
Find Radhaus at Fort Mason.
The spacious beer hall was designed by Envelope A+D; ample windows and high ceilings allow in natural light.
With views of the marina and Golden Gate Bridge, Radhaus is destined to become a favorite among locals hosting out-of-town guests.
White tiles and wooden chairs lend authentic German vibes.
Of the nine beers on tap, eight are from Germany. Looking for something different? Cider and kombucha are also on tap.
Platters of sausage, cheese, mustards, and cured meats make the perfect spread to pair with your suds.
The cucumber salad, with a sprinkling of dill in a Champagne vinaigrette, is a refreshing interlude among all the indulgence.
Avocado toast? Yeah right. Chef Malloy gets more creative with slices of smoked trout, pickled red cabbage, onion, and a drizzle of horseradish mayo.
Roasted carrots on deck! These beauties are sprinkled with pine nuts and bits of beef fat for a healthy yet rich flavor.