At Funkenhausen, chef Mark Steuer draws inspiration from his Charleston, South Carolina, upbringing and German heritage to create unique dishes that revisit the meals of his childhood, but are reimagined with modern and innovative twists. It’s worth noting that, in the hands of Steuer, these traditionally heavy dishes become lighter versions of themselves. His food combines Southern and Bavarian flavors to create a soulful mash-up of cuisines, cultures, and memories in an expression that is deeply personal but still doesn’t take itself too seriously.
“At the end of the day, we are cooking what excites us and what we hope will excite our guests.”
- Chef Mark Steuer
Befitting any bier hall worthy of its steins, Funkenhausen’s on-tap beer list features primarily German offerings, providing a full expression of the styles found there, including some under-the-radar items. An expertly-curated wine list focuses on high-acid, food-friendly Old World varietals that compliment, but also enhance our menu. The half-dozen Haus Cocktails occasionally find inspiration in unique German spirits but more often than not stick closer to home, offering creative riffs on beloved classics.
Formerly a warehouse and most recently a gym, the 1920s building this West Town restaurant calls home was redesigned by partner Daniel Boyd into a bright and airy modern bier hall. A high arched ceiling is set off with curved wood beams and playful brass and glass 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.