January 2019

ImbibeMagazine.com ~ Drink of the Week: Schneider Weisse "TAP 7" Original

September 2018

www.sfchronicle.com ~ Radhaus, Fort Mason’s new beer hall, embraces Munich and California.
www.BobCutMag.com ~ Off The Menu: Radhaus Brings Pub Culture To Fort Mason

August 2018

SarahCraves.com ~ Radhaus Delivers German Beer + Food at Fort Mason
Hoodline.com ~ Suppenkuche, Biergarten owners debut German beer hall Radhaus at Fort Mason
www.7x7.com ~ First Taste: Radhaus brews a German-themed good time at Fort Mason
www.sfchronicle.com ~ Five things you need to know about Radhaus, Fort Mason’s colossal new beer hall
SF.Eater.com ~ Inside Radhaus, Fort Mason’s Big New Beer Hall from the Biergarten Guys
ABC7news.com ~ Suppenkuche, Biergarten owners debut German beer hall Radhaus at Fort Mason
ALT1053.radio.com ~ San Francisco Spot Named To "The 21 Best Beer Gardens In America" List

May 2018

www.bizjournals.com ~ Bavarian-style beer hall on tap for Fort Mason Center

April 2017

hoodline.com ~ Sun's Out: Where To Enjoy The Great Outdoors In Hayes Valley

October 2016

SFChronicle.com ~ Hayes Valley renaissance with a beer garden
Untappd.com ~ Biergarten Drinking at Untappd

September 2016

TheCultureTrip.com ~ The Best Bars In Hayes Valley
7x7.com ~ Prost! Where to Celebrate Oktoberfest Around the Bay Area
SFGate.com ~ Best outdoor bars & restaurants in San Francisco
SF.Eater.com ~ Essential San Francisco Patios
Eventbrite.com ~ Best Beer Gardens to Enjoy Summer in SF

August 2016

SF.Eater.com ~ An Eater's Guide to San Francisco

July 2016

Thrillist.com ~ Best Bar Snacks in San Francisco
SFChronicle.com ~ Why Bay Area Chefs Love Cycling

June 2016

TheInfatuation.com ~ The Infatuation rates Biergarten #1

May 2016

SpottedSF.com ~ Spotted SF / Hayes Valley / Suppenküche
SFWeekly.com ~ SF Weekly's Best German Food 2016
SpottedByLocals.com ~ Munich Steins in Hayes Valley
Foursquare.com ~ Top Place for Bratwurst in SF
Foursquare.com ~ Best Places for Pretzels in SF
Foursquare.com ~ Top Places to find Delicious Wheat Beer
Foursquare.com ~ Top Authentic Restaurants in SF
TripAdvisor.com ~ Certificate Of Excellence
Hoodline.com ~ "Eggs & Ham" Fire Brunch HVNA Fundraiser
Thrillist.com ~ Best Neighborhoods for Drinking (Hayes Valley)

April 2016

SFist.com ~ Coolest Outdoor and Patio Bars in SF
DrinkedIn.net ~ Top Spots for Beer in San Francisco
OnlyInYourState.com ~ Best Burgers in SF (Biergarten)
Cheycheyfromthebay.com ~ Chelsea's review of our Biergarten
BagelsAndBurrata.com ~ Best Spots to Eat and Drink
TheDailyMeal.com ~ Top 5 Bay Area Spots
MollyMy.com ~ SF City Guide: A Foodie's Manifesto
MelodyAndJonathan.com ~ Congrats! & Thanks for the mention
AllEvents.in ~ Fusion Happy Hour with Biergarten
BellasBelly.org ~ Kindly mentions our Biergarten
San-Francisco-Travel-Secrets.com ~ Fav German Restaurant
TheDailyMeal.com ~ German Fare, Beer, and Comradery
49miles.com ~ Places to drink Great Beer in SF

March 2016

LocaleMagazine.com ~ Amazing Outdoor Dining at Biergarten
TimeOut.com ~ Best Beer Garden Bars by the Bay
Thrillist.com ~ Best Outdoor Dining and Drinking in SF
Loverand.co ~ Offbeat San Francisco
Marriott.com ~ Ways to spend a Romantic Weekend in SF
BeerAdvocate.com ~ Beer Advocate Reviews Suppenküche
DaringPenguin.com ~ Restaurants You Don't Want to Miss

February 2016

7x7.com ~ 100 Things To Eat Before You Die
TheCultureTrip.com ~ The Best Bars in Hayes Valley

January 2016

Sunset.com ~ Best Bars in San Francisco
SFfuncheap.com ~ The Big Lebowski Outdoor Movie Night


LocalEats.com ~ Suppenküche voted Best German Restaurant
Orbitz.com ~ Must-Visit Beer Gardens Around The World
TheInfatuation.com ~ Suppenküche reviewed by The Infatuation
EatFlyDrive.com ~ Revisiting Suppenküche in San Francisco
PostAndJones.com ~ Eat San Francisco: Suppenküche
BeyondOrdinaryGuides.com ~ Top Places to Grab a Beer in SF
OliviaSmartt.com ~ Beautiful photos of a Biergarten event


SanFrancisco.travel ~ America's best beer gardens are in SF
Hoodline.com ~ A Conversation with Aaron & Matt Hulme
AloneWithACupcake.com ~ 5 Reasons To Love Suppenküche
BeerByBart.com ~ Suppenküche
Afar.com ~ Oktoberfest in the heart of Hayes Valley


SFWeekly.com ~ One of the city's best burgers!
SFBiteBite.com ~ /スーペンクーシェ(ドイツ料理)
BarflySF.com ~ Suppenküche Helps Us Prepare For München
SFWeekly.com ~ Have a Burger at Biergarten Tonight
ChowHound.com ~ Suppenküche in Hayes Valley


SFWeekly.com ~ Sunday morning Beer & Brats
SchallerWeber.com ~ Introducing Leberkäse
TVFoodMaps.com ~ TV Food Maps Review (as seen on Food Paradise)
BeerAdvocate.com ~ Suppenküche at Beer Advocate
Savoteur.com ~ Appetite Appartion
HayesGoneBy.wordpress.com ~ Suppenküche of Hayes Valley


Thrillist.com ~ A Wunderbar Outdoor Food & Drinkery
SFist.com ~ Suppenküche's Biergarten
SFStation.com ~ Bringing a German Tradition to Hayes Valley
MissionMission.org ~ Brand-new Biergarten in Hayes Valley
Remodelista.com ~ Restaurant Visit: Suppenküche's Biergarten
DouglasVanBossuyt.com ~ Beer for Breakfast at Suppenküche
ChezPei.com ~ Biergarten
UrbanDaddy.com ~ San Francisco's first legit Biergarten
Potatomato.com ~ Potatomato's take on Suppenküche


KQED.org ~ KQED's "Check Please" featuring Suppenküche
ThePioneerOnline.com ~ Going Deutsch at Suppenküche


100layercake.com ~ SF Restaurant Wedding


From Gayot's SF Restaurants and Gourmet Shops
This place inspires an interest and a taste for German food. Minimally decorated, the restaurant has pine picnic benches that you share with fellow diners, most of whom are young, funky and appreciate beer. The entrees are robust, of course, with smoked pork chops at the top of the list. But don't start there. The fresh salads, the dense breads, the hearty Sauerkraut and sausages, Spaetzle with oxtail stew, chunky mashed potatoes and even the fish specials are delicious and satisfying. Entrees include venison medallionsin a sweet-tart red wine-plum sauce. This cuisine is perfectly paired with their fine selection of German beers. It doubles as a boisterous bar, but the good service keeps everything running smoothly.

From Zagat Survey 1999
Take advantage of the awesome beer selection to wash down the hearty Bavarian fare with a fresh California influence at this easygoing Civic Center German restaurant; its sparse decor and awful acoustics don't deter fans of the sassy waitresses and the meat-and-potatoes menu.

From Zagat Survey 1998
Straight out of Barvaria comes this Civic Center German wunderkind with monastic decor; the gratifying, rib-sticking fare includes a wonderful Wiener schnitzel and other reasonably priced, modern Gasthaus cuisine; you might have to share one of the big pine tables at this popular retreat, but get to know your neighbors over a great beer selection.

Review from San Francisco Sidewalk
Now here's a restaurant Madonna probably would love. It's got cutting-edge food, a young and hip crowd clad up to their eyeballs in black, and a dining room that looks as if it were airlifted straight out of some remote European monastery.
But if the decor - with its crosses, vaulted ceilings and rows of austere pine tables and benches - has an enter-and-repent feel, Suppenküche's cuisine is hardly of the bread-and-gruel variety. Instead, expect delicious updated German fare, in which classics like sauerbraten, Wiener schnitzel and bratwurst are executed more delicately and with less cream, butter and fat than one usually associates with German cooking. The sautéed venison in red-wine sauce is tender and flavorful, the potato pancakes are crisp and light, and at least three fabulous vegetable soups (Suppenküche, after all, does mean soup kitchen) are always on the menu.
Diners sit family-style on long benches, and if there are any awkward moments while you're meeting your new best friends, the 20 beers on tap (18 of which are German) can help ease the situation.

Review from John C., Yelp
Their brunch is so great. You should not go.

Excerpt from Los Angeles Times, Sunday, May 10, 1998
Heyday on Hayes
Irresistible shops and food in a reborn neighborhood
By Michael Parrish

The best find of the weekend was the new art, antiques and restaurant scene around Hayes Valley. Along Hayes Street from Franklin to Laguna and from Oak to Grove, this old neighborhood was “saved” by the 1989 Loma Prieta earthquake. To the delight of artists living in the area, the hated Central Freeway--which had dumped commuters into their neighborhood, and kept various criminal pursuits thriving in the shadows of its big concrete off-ramps--was damaged and eventually torn down. Today, Hayes Valley is irresistible but not yet overrun with visitors. A blossoming night life has seen three new French restaurants open in just the past year. But the locals' hot spot right now is Suppenküche, a German restaurant and bar that specializes in ultra-fresh, light fare allegedly favored by German monks, washed down with a dazzling collection of true German wines and beers on tap. Illuminated almost entirely by candlelight, diners eat on wooden plank tables or at a snug bar and can contemplate a scattering of religious icons with their house-cured gravelox (delicious).

Excerpt from Patricia Unterman's Food Lover's Guide To SF
Small, interesting shops have been opening in the Hayes Valley for a number of years, but especially in the last several a portion of the earthquake-damaged freeway looming overhead between Gough and Laguna was finally carted away. What was once an alien neighborhood, a bit dicey for potential buyers of arty clothing and off-beat treasures, now basks in the sun of gentrification. These blocks of Hayes Street have become inviting.

Oddly enough, the most exciting culinary development in the area has been a German beer house and restaurant called Suppenküche, a lively, inexpensive place that serves superb German beers and simple German food on unfinished pine tables in a vaulted dining hall. We don't have good German restaurants in San Francisco, and the Western Addition would be the last place you would expect to find one. Yet from the moment it opened, Suppenküche has attracted a young crowd that appreciates beer and substantial, reasonably priced food. The spare, functional décor fits right into a minimally funded urban lifestyle, and sure enough, it has become the rage among a certain set to tuck into a plate of braised cabbage and bratwurst. The food is so good that people are coming from all parts of the city to eat here.

Thomas Klausmann, a Bavarian home cook, started the restaurant and runs the kitchen with an experienced staff. The menu sticks to the traditional, though the cooking seems lighter, fresher, and more seasonal than a lot of German cooking I have tasted. Fresh pea soup comes out peppery and true flavored; the bread basket boasts moist sprouted-wheat bread and a German rye with a crackling crust; sauerkraut with sausages is resonant with bacon and sweet spices, a far cry from the stuff in cans. The oft-appearing mashed potatoes have a fork-mashed texture and a magical balance of butter, nutmeg, and milk. The mustard is hot, grainy, and delicious.

One of the most wonderful daily specials, from a chalked list that enlarges the small core menu, is an oxtail stew served with the tender noodle-dumplings called spaetzle. Others, like huge, soft veal meatballs in a caper cream sauce and a dreamy German-style chicken a la king served on noodles with big chunks of amazingly velvety chicken, represent the highest form of comfort food, especially with steins of cold, crisp, sparkly German lager.

The small place gets noisy as the large tables fill up, often with several different parties, and the beer bar in the middle of the room gets full. The waitresses handle it all with finesse and humor, endlessly describing and recommending dishes for the first timers. In everyway this little soup kitchen knows how to pleas. It's a marvelous example of grassroots urban redevelopment.

October 1, 1997 San Francisco Bay Guardian
Brew brunch
Super chow at Suppenküche
By Stephanie Rosenbaum

No one was pouring beer on their cornflakes at Suppenküche on a recent Sunday morning. After all, that's no way to treat a good German brew. Looking around at the pleasant folks lining the plain pine tables, you wouldn't have pegged these people as pint-drinkers at all, much less before noon. But there they were, these nice ladies and gents, nipping into their little glasses of hefeweizen plain as day, right alongside their coffee and sausage and eggs.

Of course, a couple of Peet's double lattes would probably inspire more raucous behavior than anything engendered by the sedate sipping at Suppenküche. To be fair, there's a lot more coffee -- served piping hot in really big cups -- than beer being pounded down here in the morning. Warm rolls come automatically to the table, ready to be slathered with butter, jam, or (for an extra 75 cents) my favorite bad naughty morning food, Nutella. Nutella is also tops on the light, springy squares of the baked emperor's pancake ($7), as is the thick, shiny plum butter, which would be worth eating even on cardboard.

Light eaters can pick happily at muesli, quark, and fruit, while those who prefer the whole hog (the tasty parts, at least) can wallow in cold cuts, cheese, and boiled eggs. The Secret Agent, naturally, goes for meat, in this case eggs cooked with bacon, sausage, onions, and potatoes ($8) -- a savory and delectable mixture whose sum comes out far better than the usually separated parts. Marinated cucumber salad would make a great foil to the meats' richness if only it were tangy and tart rather than over-oiled and bland.

At night, the morning's sunlit white walls glow with candles flickering from glass votives scattered throughout the three rooms -- the main front room, a cozy adjoining bar washed in terra-cotta, and, past the kitchen, another small dining room. Appealing as the warmly candlelit interior may be, this is not the place to go for an intimate tête-à-tête. All the heavy, rectangular pine tables are set for four or more, which means that couples must share tables as the restaurant fills up. And with plain painted walls, bare tables, and bare benches and chairs, there's not a sound-absorbent surface in the place, which makes for quite a din. If general merriment, combined with unrepentant carnivorism, is your intent, however, you're in the right place.

If you can't or won't eat meat, though, you better like potatoes. Obviously, this is not a baby-green-and-tempeh kind of place. But just because they're not serving mizuna and zucchini blossoms doesn't mean they're giving their roots and tubers short shrift. Potato pancakes ($8), for example, are the best I've had in the city, crisp and crunchy, although I wish the accompanying applesauce weren't quite so self-effacing and smooth. There are soups, too, made out of cauliflower, potatoes, or beets and apples. The two official vegetarian options are, not surprisingly, roasted potatoes with sour cream herb sauce and spaetzle in cheese-onion-butter sauce. Mixed salad means scoops of carrot, red cabbage, and shredded beet salads, served on a bed of green butter lettuce.

Those who love a solid meat meal, though, will be in cold-climate heaven. Beef and pork are the mainstays here, with brief forays into chicken, venison, and fish. Nurnberger bratwurst ($10) is three long links of grilled pork sausage, rich but not fatty, and perfectly balanced with warm caraway-scented sauerkraut and mashed potatoes. The menu promised cranberries with the sauerbraten ($14.50); what comes is merely a tiny scoop of fairly ordinary cranberry sauce served in a little ramekin next to the plate. But the slabs of meat, glazed with gravy, hit that pot-roast spot, and the red cabbage has an intriguing hint of clove. Spaetzle may be a taste I've not yet acquired; these squiggles of dough don't taste much beyond blond and bouncy to me.

If the dining room -- comfortably packed in the middle of the week, even on one of the hottest days in recent memory -- is any indication, the tough times that claimed several Hayes Valley restaurants over the past year don't matter when you're serving up hearty platters at the right price. Even broken hearts can't keep the carnivores away. “Don't worry – you'll find your princess,” says the woman dining next to us to her male pal, who, by the sound of it, has just recently been dumped. He's sad all right, but he's also cleaning his plate, washing down the beef-pork meatballs with a liter mug of beer, which, amazingly, he can actually lift without using both hands. As we order a single slice of plum tart to share ($5), he's eyeing his pal's unfinished sausages, and by the time our dessert, still warm and topped with a billow of whipped cream, has arrived, he's scraping up the last scrap of mashed potato off her plate. Love may be nice, but meat and potatoes can't be beat.

Excerpted from
Kitchenette - An Online Magazine, "Our Best"

Kitchenette's designer Ashley Phelps happened upon Suppenküche in Hayes Valley for breakfast a few weeks ago. Upon leaving she raved, “This is the best breakfast I have ever had in my life!” Suppenküche's German brunch is definitely the real thing and perhaps the best kept secret in the City. Menu highlights include house cured gravlax, and leberkas. (I fell in love with this dish in Munich, it's Bavarian meatloaf with an egg, sunyside-up and roasted potatoes). You'll also find an array of German sausages, German breads, musli and, oh yeah, Ovaltine! Suppenküche is located at 601 Hayes Street at Laguna in San Francisco and German Brunch is served Sundays 10:00 am to 2:30ish pm.

Reviewed by Kristin D. Lahmeyer April 1996
Pluses: Bright atmosphere, authentic German cuisine, large beer list, shared tables
Minuses: Can be noisy, shared tables (though I really consider this a plus)
Don't Miss: Mashed potatoes, mixed salad, Weiner Schnitzel
Price: Moderate; entrees $9.95-$13.95
Open: Dinner daily from 5 - 10 pm, brunch Sunday from 10 am - 2:30 pm
Amenities: Reservations accepted for parties of six or more. Visa, MasterCard, and American Express accepted. Parking on street. Beer and wine only. Wheelchair accessible.

If you're anything like I am, you grew up thinking that Weiner Schnitzel was the name of a hot dog joint. Glory be to Suppenküche Head Chef Tilo Guentvel for showing me the schnitzel light. Suppenküche is a small, airy, brightly lit German restaurant in the Hayes Street Valley. This three-year-old wonder is perfectly located for an enjoyable post-opera dinner, a mid-museum beer, or, as I found recently, a pre-concert convergence of friends. The Valley has a reputation for being a bit dodgey, but recent strides toward gentrification make this restaurant a must do.

Tables are long, rough-hewn, and seat eight comfortably. Our party of six was seated, and soon thereafter a party of two joined our table. Though some might find this arrangement a bit close, I enjoyed speaking to our newfound dining companions...all for the love of good food.

And such food! Smoked Pork Chop with mashed potatoes and sauerkraut, Jäger Schnitzel with spaetzle and mixed salad, Braised Beef with oven roasted potatoes and red cabbage, and a special Lamb Chop all had the touch of a kitchen that knows simple food can taste fantastic.

The beer list is also incredible with no fewer than eight types offered (from the wheaty hefe to the robust stout). There is also a recessed bar area in the main dining room.

When we arrived, the place was filling up. As we left for our concert at the newly refurbished Bill Graham Civic Auditorium, Suppenküche was packed. Schnitzel-smiles all around.