5 Questions for Bernhard Mairinger
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Bernhard Mairinger is the executive chef of Bierbeisl in Beverly Hills. Working from a tiny kitchen, the 6’7’ chef from a town near Salzburg turns out contemporary versions of Austrian classics. Crisp fried pork schnitzel, heady veal gulash and juicy sausages along with dishes such as venison loin with braised red cabbage and desserts such as kaiserschmarrn, a warm souffle-like pancake served with fresh fruit compote. Oh, and he says anyone taller than he is (you must be measured at the restaurant) gets one free meal during the month of July. Seriously.
What’s coming up next on your menu? New twists of our classic desserts –- sachertorte and kaiserschmarrn. Also an additional fruit strudel with cherries from Washington state.
Latest ingredient obsession? Meyer lemons. After I discovered this incredible produce from Limoneira Ranch, I started playing with them for new dishes. Love ‘em!
What restaurant do you find yourself going to again and again? Robata Jinya [on 3rd Street at Crescent Heights]. Simply the best ramen in town.
What’s your favorite breakfast? Leberkässemmel -- a roll with a baked veal loaf inside, a little bit of mustard spread on top ... perfect breakfast.
The last cookbook you read –- and what inspired you to pick it up? ‘Viennese Cooking,’ one of the oldest and best Austrian cookbooks. I love to play with these classic recipes!
9669 Little Santa Monica Blvd., Beverly Hills, (310) 271-7274, www.bierbeisl-la.com.
ALSO:
-- Betty Hallock
