Tag Archives: German

Show 586, July 20, 2024: Lustig Restaurant at Helms Bakery District

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Bernhard Mairinger of Lustig

“At Lustig in the Helms Bakery District in Culver City they speak FOOD – the language of the world. A casual neighborhood spot, serving a modern twist on dishes that you know and love. There is an Austrian vein running through the culinary offerings with Chef Bernhard Mairinger (ex-BierBeisl in Beverly Hills) combining the flavors of the world in an innovative way. Enjoy a whole new dining experience with Chef Bernhard at his restaurant.”

Think Veal or Jidori Chicken Schnitzel served with lemon and a lingonberry-yuzu chutney. Also, the BierBeisl Salad with romaine, arugula, pork belly, corn, pumpkin seed, radish peppers and Parmesan.

How about a Raclette Cheese pizza with radicchio, potato confit and housemade pickled vegetables.

““Lustig” is the German word to describe the most fun and funny events. English speakers will recognize its root “Lust” is a word that conjures up our innermost notions of play, desire, and curiosity. Lustig, like lust is a core value of Austrian lifestyle. A moment only becomes “Lustig” when shared with others in a warm, welcoming atmosphere where minds and hearts are awakened to new possibilities. This is the sentiment Lustig restaurant brings to Los Angeles – Gemütlichkeit!”

Chef Bernhard takes a break from his busy kitchen to join us.

Show 211, February 18, 2017: Dan Tapia, Proprietor, 4th and Olive Restaurant, Long Beach

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Dan Tapia and barman John Putman of 4th an d Olive in Long BeachThe newly opened 4th and Olive in the East Village of Long Beach is a traditional Franco-German restaurant and beer garden serving Alsatian style food. Under the culinary direction of Chef Alex McGroarty, the restaurant features housemade dishes such as sausages, braised meats, pretzels, sauerkraut and other comfort foods of the region, plus unique European beers and wines.

Unique to the restaurant industry, disabled veterans were actively recruited to staff 4th and Olive, resulting in a 50 per cent make up of current employees. Tapia, a proud Navy veteran and recovering quadriplegic himself who was injured during a stint in the Navy and currently uses a cane, is committed to creating jobs for other disabled vets that are having difficulty finding employment because of their physical challenges. The layout of the restaurant and kitchen were designed with these challenges in mind.

Smoked Salmon Toast for Brunch at 4th and Olive“The 4th and Olive team is excited to serve authentic Alsatian style food to food lovers in Long Beach,” Tapia said. “Along with our great menu and friendly service, my personal goal is to bring attention to the challenges other disabled vets face when they are willing and capable of doing just as good a job as an able-bodied person.”

Weekend Brunch (think German Pancake) is served Saturday and Sunday, 10am – 3pm. The restaurant is open for dinner 4:30 – 10pm Monday through Thursday and 4:30 – 11pm Friday and Saturday.

Proprietor Dan Tapia is our guest.