the usual." width="330" height="412" style="width:100%;height:auto;" fetchPriority="high" > It’s that time again, friends, to strap on some lederhosen (not really) and drown yourself in some bocks and lagers whilst eating some rich Germanic foods. Yes, Monday marks the start of Oktoberfest around the Bay, and this year it feels like there are even more events and special menus happening than ever before — which may be tied to a general trend we’ve seen in multiple cities toward rediscovering all things Central European, but we digress. Things have already kicked off in Munich, and below we have a selection of special local happenings for you, beginning with one this very Friday.
Nombe - Nombe is doing a “Japanese Oktoberfest” Friday night, September 28, with a beer garden event on the heated rooftop at nearby Wix Lounge (2601 Mission Street). It’s $20 per person and includes three pints of local and artisan beer, including Magnolia Brewery, Pacific Brew Lab, Lucky Hand Brewery, Almanac and Kirin. There will also be subs by Subs on Hubs, and you can separately purchase takoyaki, sushi, and pork belly sliders from Nombe.
Café Prague - This little place in the Financial District (424 Merchant Street) is doing their annual Oktoberfest block party Friday night, too. It’s sponsored by Spaten, much like this big touristy shitshow down at Pier 48. [Zagat]
Rosamunde - Over at Rosamunde’s Mission location, to go with all that great sausage, it’s their annual Oktoberfest Tap Takeover, in which all the on-tap beers are now German, for a month. The taps: Aventinus, Kostritzer Black, Veltins Pilsner, Weihenstephaner Hefe, Radeberger, Reissdorf Kolsch, Weihenstephaner Korbinian Doppelbock, HofBrau Munchen Dunkel, HofBrau Munchen Oktoberfest, Paulaner Oktoberfest, Paulaner Oktoberfest Weisen, Hovels Altbier, Erdinger Dunkelweisen. Bottles: Schlenkerla Rauchbier Marzen, Schoenramer Pilsner, and Hopf Helle Weisse.
Presidio Social Club - This Sunday, September 30, PSC kicks off a month of Sunday supper specials in honor of Oktoberfest featuring sausage and beer specials, “sausage und sauerkraut” plates, pig with red cabbage, apple strudel, and liters of Riesling. The kickoff party will be from 11 a.m. to 7 p.m. on the restaurant’s back deck, and will include a $10 special including a sausage trio and a pint of beer. On subsequent Sundays in October starting at 5 p.m., $35 will be the prix fixe for their whole roasted pig with braised red cabbage and German style potatoes.
Schmidt’s - All month long this off-the-radar Mission spot will be doing several Oktoberfest specials, including a sausage sampler plate ($18 for three, or $24 for five, with potato salad, sauerkraut, and mustard); and an Oktoberfest beer flight with three different beers plus a pretzel roll and a side of German mustard for $14. [Tablehopper]
Biergarten - Since October is also (sometimes) one of our sunniest months, and often our warmest month, what better way to ring in Oktoberfest than at Suppenkuche’s outdoor beer garden on Octavia and Linden. Bear in mind they’re open Wednesday to Saturday, 3 p.m. to 9 p.m., and Sunday from 1 to 7 p.m., unless it’s raining.
The Tourist Club - One of the coolest spots in the Bay Area is this hike-to-it-only private club in the middle of Muir Woods. It has roots in the local German community, and they have various festivals throughout the year, though they don’t technically have an Oktoberfest event. They will, however, be open and serving beers to the public on certain weekend days: October 6, 7, 20, 27, and 28, from 1 to 5 p.m.
Jasper’s Corner Tap - Jasper’s is also doing a sampler plate… $19 gets you a Paulaner Oktoberfest Märzen beer, a spicy beer sausage, a whiskey fennel sausage, two mustards, and one of their delicious warm pretzels with smoked cheese fondue.
Camino - The Oktoberfest menus kick in on Mondays at Camino in Oakland, and they’ll change weekly and range in price from $28 to $35. This Monday, October 1, will feature beet soup, and a choice of grilled duck breast with duck and pork jowl wurst, spätzle, sauerkraut and a pretzel; or roast pork leg with crispy pork belly and pig’s head fritter with roasted carrots, sauerkraut, spätzle and a pretzel. Let’s hope one of these weeks chef Russell Moore does his beloved boudin blanc, too.
