Dan Hart, the barkeep and beer enthusiast behind N. Mississippi's Prost! and Interurban, completes his hat trick with Stammtisch, his German beer bar that debuted in the former Spints Alehouse space last week. According to Hart, the "Old World"-style building, constructed in 1923, matches the aesthetic found at all his rustic watering holes: Brick cornerstones are built into the 65-seat restaurant's back bar, icon accents are spiked dotted throughout, and pints perch themselves upon wooden tables Hart and his team constructed themselves.
And while Prost!'s 12 taps feature many Munich classics, Stammtisch will pour what Hart calls rarer beers, all imported directly from Germany. "It's really exiting to be able to get some of these beers that nobody's ever tried before," Hart says. "Obviously, we have a lot of standards from Munich, but we wanted to bring in some of the beers that are less familiar."
Among those rare beers: The Andechs Hells, a floral beer from a small monastery brewery in Bavaria Hart visited on a past trip to Germany ("Just working with that brewery is very, very exciting," he says, noting that he'll have another variety from the brewery later this week). Stammtisch is also the first bar in the U.S. to pour the Grevensteiner, an unfiltered lager, and the Leipziger Gose, a regional specialty brewed with coriander and salt: "It's really light, great, and refreshing for this time of year."
Meanwhile, Clyde Common bartender Beckaly Franks consulted on the cocktail menu, with each drink featuring a German spirit (Schnapps, brandy) as its base spirit. On the food menu, chef Graham Chaney (formerly of St. Jack) sticks with German beer hall classics, separated into small, medium, and large plates. Small plates range from housemade pretzels to currywurst to kartoffelpuffer (latkes); rabbit roulade and liver dumpling soup are available on the "medium" section; and large plates highlight braised trout, wienerschnitzel, and a burger served on a pretzel bun.