Food & Drink

A German biergarten from the T.W. Food chef

Inspired by his German heritage and his wife (the resto's namesake as well as an owner), the acclaimed chef behind popular C'bridge spot T.W. Food has taken over Union Square's former Ronnarong Thai Tapas Bar and overhauled it into a "yodeling-friendly, have we talked about how well Bayern is playing?" rustic Bavarian retreat and biergarten serving Central European sausages and suds from the Vaterland.

Don't be intimidated by the bold exterior signage emblazoned with word "Wurst" in big block letters, since it's, like, German and all. Instead, make your entrance humming tunes from the Sound of Music, through this burly plank door built by the owner using reclaimed wood from Maine

After grabbing a comfortable stool at the 14-seat, century-old zinc bar (pictured up top), nod approvingly at more of the owner's handiwork: the beer taps and sculpture hanging behind the bar

In addition to 10 taps, the German- and Austrian-heavy lineup of suds is divided into lagers, pilsners, and hefeweizens and includes favorites like Augustiner Brau Lager from Munich, Erdinger Weissbrau, and Wurzburger Pilsner, not to mention a handful of canned beers you should probably just admire from afar

"Giant haus bretzels" with sea salt flakes are baked hourly and served with two mustards -- one roasted-apple whole grain number, and one made with sweet dark beer

Assuming you skipped lunch and/or grew up in Krakow, than you'll fully appreciate this stuffed smoked-kale pierogi finished with an egg tartar

On to the dining room, which's accented by iron chandeliers, authentic German wood carvings, and antique high-backed gothic thrones imported from Europe

Or, if it's a nice night, head outside to their 30-seat beer garden and settle in with another round of suds

And this German beef tongue blood sausage (zungenblutwurst) served atop bauernbrot, which's a rustic rye. In case you were wondering how it's made, well, the tongue is brined and poached, cut and folded into sausage, and then piped into casings. You're WELCOME!!! Also, they're eventually rolling out a late-night sausage menu, so stay tuned

Finally, loosen your lederhosen and settle in for thin veal “Jagerschnitzel” with foraged mushrooms and walnut, or this Northern Italian speciality from Trentino, a big bowl of blutnudeln w/ blood paste, citrus, scallions, and bitter greens

Photo Credit: William Horne

Beer and pretzel outside at Bronwyn
Dave Baldwin
Beef tongue blood sausage at Bronwyn
Dave Baldwin
Stuffed smoked-kale pierogi at Bronwyn
Dave Baldwin
Stuffed smoked-kale pierogi at Bronwyn
Dave Baldwin
Beer outside at Bronwyn
Dave Baldwin
Blutnudeln at Bronwyn
Dave Baldwin
Beef tongue blood sausage at Bronwyn
Dave Baldwin
Beef tongue blood sausage at Bronwyn
Dave Baldwin
Blutnudeln at Bronwyn
Dave Baldwin
Beer and pierogi at Bronwyn
Dave Baldwin
Blutnudeln at Bronwyn
Dave Baldwin
Beer and blood sausage at Bronwyn
Dave Baldwin
Beer and blutnudeln at Bronwyn
Dave Baldwin
Beer outside at Bronwyn
Dave Baldwin