“This place is influenced by who I am: a South Carolinian and the son of German parents. There are lots of components of dishes that are inspired by German cuisine and others that aren’t. At the end of the day, we are cooking what excites us and what we hope will excite our guests.” - Chef Mark Steuer
At Funkenhausen, chef Mark Steuer draws inspiration from his Charleston, South Carolina, upbringing and German heritage to create dishes that revisit those he grew up with while still making them uniquely his own. His food combines Southern and Bavarian flavors to create a soulful mash-up of cuisines, cultures and memories that’s personal but doesn’t take itself too seriously. Our name along with the funk music on permanent rotation is a tip-off of what you can expect.
The seasonally changing dishes range from Garlicky Pretzel Knots and the vegetarian Blue Plate Spaetzle to the Big-Ass Schnitzel, which lives up to its name and then some. In the hands of Steuer, though, these traditionally heavy dishes become lighter versions of themselves.
Befitting any bier hall worthy of its steins, Funkenhausen’s on-tap beer list features only German offerings, providing a full expression of the styles found there, including some under-the-radar items. A tightly curated wine list focuses on high-acid, food-friendly Old World varietals. The half-dozen Haus Cocktails occasionally find inspiration in unique German spirits but more often than stick closer to home offering a creative riff on a beloved classic.
Formerly a warehouse and most recently a gym, the 1920s West Town building Funkenhausen calls home was redesigned by partner Daniel Boyd into a beautiful, modern bier hall. A high arched ceiling is set off with curved wood beams and globe light fixtures. Cuckoo clocks, vintage travel posters and kitschy knickknacks add to its charm. An expansive bar, complete with two six-top ‘tables’ on either end, is a destination on its own.