(Brooklyn, September 2016) – Button up your lederhosen, ladies and gents, The Hall at MP is hosting its own month-long celebration devoted to German style food and brews. Presented in partnership with CEG Presents, Oktoberfeastis a 12-date series in October filled with festive live music, authentic German grub and a variety of Oktoberfest-style beers brewed domestically and abroad. Tickets are on sale now at www.thehallbrooklyn.com/events, including $15 General Admission or a $35 ticket that includes a savory Wurst Platter filled with knockwurst and weisswurst, spätzle, braised red cabbage, spicy mustard, pickles and fresh pretzel bread. And let us not forget DAS BOOT! Revelers can really feel tucked away in a Munich beer hall by indulging in the $35 Beer Boot Special that comes complete with a liter of beer, a complimentary glass and $10 refills. Other beer specials include $5 pints of Spaten Oktoberfest and Spaten Lager and $20 buckets of Bud and Bud Light cans, six beers per bucket.
This Oktoberfeast goes beyond the basics and really delivers a Bavarian flare unique to Williamsburg. WurstSalat ($16) brings forward bold flavors with knockwurst, Gruyere, onions and eggs, while the home-style Schweinebraten ($23), is a slow-roasted pork shoulder paired with homemade spätzle to soak up the jus and braised red cabbage for bite. Goulash ($21), a fork tender braised beef stew served over egg noodles and vegetables and the Knockwurst Sandwich ($18), a soft hero teeming with savory knockwurst served with crisp fries, are both a meat lovers paradise, whereas the Forelle mit Kartoffelsalat ($25) offers seafood fans something to brag about, a light piece of grilled rainbow trout matched with a rustic German potato salad and tangy mustard caper sauce. And fear not, there will be beer cheese and there will be pretzels, by way of Obatzda ($12), a rich Bavarian beer cheese spread paired with sweet gherkins, crisp radishes, and a buttery freshly baked pretzel and a Simply Baked Pretzel ($8) with house mustard.
On the beer front revelers can wash down the fare with a variety of German and domestic Oktoberfest style brews, ranging from Spaten Lager & Spaten Oktoberfest, Franziskaner Weissbier, Blue Point Oktoberfest and Shock Top Twisted Pretzel Wheat. And for that Oktoberfeast goer that isn’t quite on the beer bandwagon, hand crafted cocktails should do the trick, ranging from Spiked Cider, a toasty concoction of cinnamon whiskey and Stella Cidre and Warm Mulled Wine, a spicy blend of red wine, brandy, orange, cinnamon, nutmeg, allspice and cardamom.
Dates & Music Line Up:
Saturday 10/1: The Sunnyside Social Club (Soulful Blues accordion w/ gruff Louie Armstrong-esque Croon)
Thursday 10/6: The Sunnyside Social Club
Friday 10/7: The Sunnyside Social Club
Sunday 10/9: The Polka Brothers (NYC based four man band/old school and new tunes re-imagined through polka music)
Friday 10/14: The Polka Brothers
Saturday 10/15: The Sunnyside Social Club
Thursday 10/27: The Polka Brothers
Friday 10/28: Dirty Water Dogs
Saturday 10/29: The Sunnyside Social Club
Sunday 10/30: The Polka Brothers
The Hall at MP is a 5,000 square-foot live music venue and private events space boasting a variety of concerts and food events like the upcoming Brooklyn LobsterFest 2.0 in September, members of LCD Soundsystem, Sinkane and more honor Nina Simone on September 18th, and the throwback dance party, “I Love the 90’s,” featuring The Fresh Kids of Bel-Air on October 15th. For more information visit www.thehallbrooklyn.com or @TheHallBrooklyn on Facebook and Instagram.
Psilakishas acquired many of the food world’s highest honors in the short time he has been on the culinary scene. In 2008 alone, Psilakis was awarded Food & Wine’s Best New Chef and Bon Appetit’s Chef of the Year distinctions, nominated for A-List Chef by Bravo TV, and had his upscale Greek restaurant, Anthos, nominated for a James Beard Award in the category of Best New Restaurant. He was also named “Chef of the Year” by Esquire Magazine and his restaurant, Anthos, was awarded a Michelin star and named the third of ten best new restaurants by The New York Times restaurant reviewer, Frank Bruni.