Komm eins, komm alle to the Bavarian Grill, rated one of the best German restaurants in the whole country at one time! Beyond delicious, their food is simply wunderbare!
The History
Bavarian Grill opened its doors on November 4th, 1993. Previously working in the hotel food and beverage industry, owner Jürgen Mahneke joined up with the owner of a German sausage making company. Within the first six months of making McWurst, Mahneke was able to turn the restaurant to cash positive. After an unfortunate fire, Jürgen’s partner decided to bow out of continuing in the industry. But Mahneke took his savings and opened up the Bavarian Grill – much to his later success.
The Founder & Owner
The now 62 year old was 35 in 1993 when he opened up the very authentic restaurant.
In his own words, Jürgen talks about his beginnings.
“I am a Braunschweig native, having studied hotel and restaurant management at the Steigenberger Academy in Bad Reichenhall in Upper Bavaria. I worked in kitchens in Berchtesgaden, Chieming and Waging, and learned the front of the house in München, Frankfurt, Baden-Baden, Baltrum and Wolfenbüttel. I graduated as the best in the state of Hessen in Hotel Administration, winning the award to come to the USA in 1983 to study during summer school at Cornell, Ithaca, NY. I then worked in Food and Beverage Management at the then world’s tallest hotel, the Westin Peachtree Plaza in Atlanta, GA until I received my green card. Successive promotions brought me to various F&B Management positions in Westin Hotels in Boston, Indianapolis and finally to the Westin Galleria in Dallas as the Director of F&B.”
With such an extensively impressive background, it’s no surprise he went to open up such a well-renowned restaurant himself. Clearly driven, tenacious and a head for business, Mahneke is no stranger to how to run things like a tight ship.
The Location
But of all the spots in Dallas to set up shop, why Plano?
“When I interviewed at the Westin Galleria in 1989 I was told that Plano had very good vibes and would grow primarily due to the Independent School District. Back then, Plano had 85,000 inhabitants, now there are over 300,000. I bought a house about 3 minutes away from the restaurant. During my class
‘Start Your Own Business” at SMU, I learned that location is very important, and Parker Road has a very high traffic count. We are also very close to US 75. The restaurant also had a lot of free parking.” More signs of a savvy business owner, making the most of what was available to him.
Bavarian Grill’s Goal
The main objective at Bavarian Grill is to give their guests the feeling of an authentic Bavarian Gasthaus. Including a lively Bier Garten and an additional private party room. All of their dishes are based on authentic, traditional Bavarian recipes, according to Jürgen. Offering guests the choice of 10 Gasthaus favorite side dishes in addition to their epically long menu of entrees, there’s surely something for everyone to eat. Restricting their beer selection to beers brewed according to the Bavarian Purity Law from 1516, they are made only with malted grain, water, noble hops and brewer’s yeast, they presently offer around 90 selections of beer. Ach, du lieber Himmel!
Every guest’s Bavarian experience is centered around relaxing and enjoying their time with family and friends. What gives Bavarian Grill the most pride and satisfaction is seeing returning guests bringing new faces with them the next time they return.
The Menu
Now onto the most important aspect of the restaurant – the food. It’s not inconsequential that the menu is primarily in German, only offering the details in English. Each name of every single item is listed in its original language, making it all the more likely you will be laughing while you’re there, trying to pronounce what you would like to eat (if you’re like me, and don’t speak any German). But get a few of their German beers in you, and you might be fluent by the evening’s end. At least, that can be your hope.
And speaking of beers, it should be noted that they have the largest selection of German beers at any German restaurant in the United States. That’s pretty impressive. And quite seductive for any fan of of the frosty foamed beverage.
The Food
Yes, the food. I know, that’s what we’re most anxious to learn about. There is so much food, and so much good food, it’s hard not to go into detail about each dish. But let’s stick with my top 5 picks for the evening. Making it difficult not to order one of everything off the menu, I barely scratched the service with my 14 appetizers and entrees. It might sound like a lot, and that’s because it was. And not just a lot number wise – but portion wise as well. While prices might be a bit on the higher size, you are getting a lot of bang for your buck, and amount too.
Coming in at…
Number 5, we have the Garmischer Schweinshaxen. Straight from the menu, it is described as, “juicy roasted Ham Hock with a crispy skin on a classic Caraway Sauce, Bavarians’ favorite with a Bread Dumpling and Red Cabbage.” The dish tastes exactly as it reads. But better. The crispy, tasty art of the meal is highlighted most definitely by whatever juices and oils it is cooked in. More than a plentiful portion, it will take anyone days to polish off the plate on their own.
Number 4.
An absolute delight to taste was the Mushroom Ragu, otherwise known as Schwammer’I mit Semmelknodel. The tasty appetizer was the first of a handful of dishes I would be swooning over. Dare I say, Bavarian Grill had the most flavorful mushrooms I’ve ever tasted, this ragu really brought out the taste of each individual ‘shroom, and coupled magically with the German dumplings underneath.
Number 3.
Spätzle „Försterin Art” – one of the most delicious things you haven’t had yet in your life, it’s similar to the aforementioned appetizer. Except this has wild boar bratwurst mixed in. This was a dish I couldn’t get enough of, and wanted so desperately to finish it – but had more eating to do before the night’s end. This was something I admitedly did go back to though, once the camera was turned off….
Number 2.
Schwabische Maultaschen Uberbacken. Straight from the menu we learn that it consists of: six fresh pasta pockets which are filled with veal, spinach, sauteed onions, and poached in a beef broth, topped with melted Emmentaler Swiss and Gruyere cheeses.” Wowser. If that doesn’t sound good, you don’t know what good sounds like. This dish was by far something that surpasses most any other dish I’ve had this year. It will most definitely knock your socks off, and be prepared for some of the most jam-packed flavors on one plate that you will ever try.
Number One. And last but not least, the show stopper of all show stoppers, the Rahm Schnitzel. There are few dishes out there that can flabbergast me with their taste. This is definitely one of them. Any schnitzel is good, and it would take a strong effort to ruin one. Even a plain, ordinary schnitzel. But this is far from any normal schnitzel. This dish as a whole is absolutely exquisite, even its two side counterparts. With natural juices and a sauce directly from the veal itself, it is slathered in its own essence. The potato creation that was brought on the side was one of the most delicious things I’ve ever experienced done to a potato. Potato skins, two different kinds of cheeses, prepared in chicken stock and then baked in the oven the taste is out of this world. And the creamed spinach is the final component in this perfectly harmonious union between the three items.
This is not to say that the rest of the food was not tasty – because everything was. And it’s not just me that feels that way. The popular vote is Jäger Schnitzel mit Spätzle und gemischtem Salat. Their number one seller for 26 and a half years, it is a breaded schnitzel topped with a rich sauce and mushrooms. Served with tiny pasta dumplings and a mixed vegetable salad.
All in all, with an authentic motif, delicious food and plenty of beer to go around, you will love visiting Bavarian Grill. Just make sure that when you do, you let them know that Lisa sent you!
Get Lost with Lisa 