Bohemian Brewery

She said:

We decided to dine out on a weeknight, and we’d wanted to give the Bohemian Brewery a try for a while. Upon arrival, it appeared as though we might not be able to get a table, as the place was crowded and there were quite a few people waiting in the lobby area. So, we had the hostess add our name to the list. She asked if anyone in our party would be restricted by stairs. I said no.

Anyway, we didn’t have to wait long to be called to a table. We were seated in the back corner of the first floor. We didn’t need to navigate stairs, after all, as we didn’t dine on the second floor of the restaurant.

Taking in our surroundings, I took note of the exposed ceilings, cognac-colored log and gray stone walls, the gigantic moose trophy mounted above the large stone fireplace, the light fixtures fashioned from deer antlers, the open, fiery pizza oven, and the metal beer kegs on display all around. It really did feel as though we could have just stepped into a Bavarian lodge atop a mountain somewhere. The place was busy. People were talking and laughing at every turn. It’s safe to bet that this is a popular brewery/restaurant.

To start, we ordered the featured appetizer of the day, which was an extra huge, heavily salted pretzel that was served with a truly amazing cheese sauce for dipping. I’m pretty sure it was prepared with cheddar, beer, and mustard. Or something like that.

Now, to my entrée. On our server’s recommendation—because I wasn’t in the mood for chicken or pork—I ordered the stroganoff. I was expecting something rich and creamy with a slightly garlicky and earthy note. Nope. The sauce was rather overpowering with what tasted like an overly generous sprinkling of ground pepper or something. I could not eat the beef chunks or sauce, so I concentrated on eating only the pasta, mushrooms, and caramelized onions, as those tasted pretty good.

Although the stroganoff’s sauce is prepared with red wine, which should have lent it a rich, velvety flavor, it wasn’t subtle enough.

I was disappointed.

He said:

The Bohemian Brewery is like a hunting lodge. We entered to discover log walls that ran two stories high to an exposed wooden ceiling. A large stone fireplace climbed all the way up, interrupted only by a moose head halfway up, while a wood fire lent its smoky aroma to the entire space. Antlered light fixtures hung throughout. Other wildlife trophies hung around the room: elk, caribou, and even a warthog. I could easily imagine the sounds of boastful tales of hunters’ adventures joining with friendly jest, merriment, and clinking of steins.

I spent my entire visit mistakenly believing we had gone to the Bavarian Brewery. Even the sounds of Queen’s “Bohemian Rhapsody” playing in the background—I kid you not—did not move my thoughts to Bohemia. The menu, which contained many Germanic foods and beers—many Bock beers, in fact, although there were also several Pilsners—reinforced my confusion. But maybe it’s all the same. The restaurant’s website claims that Bohemia once included part of Bavaria, even though I’ve typically thought of them as distinct regions, culturally, historically, and even in terms of cuisine. No matter. It felt like a hunting lodge. It felt like Oktoberfest. It was merry and fun. That’s what counts.

The waitress recited some daily specials that were not part of the regular menu. One of them was an appetizer, a giant pretzel with beer cheese. We ordered one, not realizing that “giant” meant much than simply “large”. It arrived dangling from its own metal stand. The doughy pretzel had a dark crust with plenty of large salt crystals. It came with a generous bowl of tangy dipping cheese that did not run out before the pretzel.

The menu had a variety of Bavarian offerings like schnitzel, spätzle, and bratwurst, but it also included Hungarian choices like paprikash and goulash. When I ordered the Blackberry Brandy Chicken, I wasn’t sure which provenance to expect. It came as a chicken breast pounded flat like a schnitzel, so I guess it was Bavarian. I enjoyed it. It had a sweet, blackberry sauce that was somewhat soaked up by the chicken’s breading. A couple of fresh blackberries garnished the dish. The mixed vegetables—cauliflower, carrots, zucchini, summer squash, and broccoli—were tasty, if a bit mushy. Garlic mashed potatoes completed the plate.

Conclusion:

We liked the Bavarian wood lodge theme, with its festive atmosphere, but we were split on the quality of the food. Kathy tried a Hungarian dish, which was seasoned too strongly for her taste, while Brian enjoyed one of the German options.