re: Could Somebody Open a German Bier Hall Restaurant in Baton Rouge?

They had one in New Orleans?

Maybe you could persuade these guys to kick it up a notch.

The Barley Oak

You could do it, just focus on beers and sausage/ bar food. You might end up with more of a bulldog rather than a chimes. I actually think Bulldog here in BR is more apt to a German beer hall/ garden

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Pinettas does some pretty good German food.

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true, the wiener schnitzel with a la carte red sauce is pure fiyah.
and the sauerbraten is a roast beef with a lot of clove and its good as well.


But German food as a whole is really pathetic. It's literally the worst cuisine I've ever encountered. It's always bland and unimaginative. That ish is nothing more than mere sustenance.
With german food youll get like three shades of brown and grey on a plate and if you dont wolf it down before it gets cold, you're left with inedible garbage(sauerkraut).
It looks gross, it tastes gross, you look gross when you eat it(cuz u eat it fast). in short its gross!

And while a good beer selection is great, a city only needs about 1 german restaurant for every 2.5 million residents. And we've already got the handful of german dishes at pinettas in a city of less than 1 million!

So the real thread title should be "why does Baton Rouge have so many german restaurant(s)?"

Kolb's. Was in the CBD, i think.

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^psshhh yea right. what exactly did you eat that was good? ive acknowledged that wiener schnitzel can be good and sauerbraten is passable. but german food defenders always like to beat around the bush with what makes it hisuch good food. like are you gonna say you had some kinda good wurst or ham hock? cuz that shizzz is fuggin terrrrible mah dude

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Otto's Menu
The fois gras BLT was one of the best dishes I have had in 2015.

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^psshhh yea right. what exactly did you eat that was good? ive acknowledged that wiener schnitzel can be good and sauerbraten is passable. but german food defenders always like to beat around the bush with what makes it hisuch good food.
like are you gonna say you had some kinda good wurst or ham hock? cuz that shizzz is fuggin terrrrible mah dude

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youre the guy that was on here defending pasttime and brewbachers

i dont think we can take you seriously, even if you would have responded in somewhat coherent english

I think the general idea of a 'German Bier Hall' could work in Baton Rouge, but they'd have to adapt the concept for Louisiana. Local craft brews, boudin, sausages, other local fare, liters of Canebrake or Voodoo Bengal or NOLA Brown, open bench seating. It could work, if adapted right.