Photo by Pat Eby
The schnitzel plate features a generous pounded out pork cutlet breaded, fried, topped with mushroom gravy, with braised red cabbage and garlic mashed potatoes alongside. For Octoberfest, the schnitzel will be served festival style as a sandwich.
It’s not quite October, but Das Bevo (4749 Gravois) is throwing one heck of an Oktoberfest celebration this weekend, from September 16–19. (In case that seems early, Oktoberfest in Germany starts on the second to last Saturday of September and lasts through the first Sunday in October.) Here's what to expect.
Photo by Pat Eby
Chef Richard Lane, Anne Schuchard
A New Menu: Chef Richard Lane recently introduced a new menu that pays tribute to the venue's German roots. Enjoy German standards, such as sauerbraten and schnitzel, loaded brats, braised red cabbage, and horseradish potato salad. Flammkuchen, a tasty new German flatbread, has a crispy crust and is topped with a sour cream sauce, thinly sliced onions, and crispy bacon lardoons. And the Bevo bread pudding is a caramel and custard confection that Lane perfected over five years. Although the full dinner menu is available now, there will be a streamlined menu during Oktoberfest, which will include a sauerbraten and a schnitzel sandwich, as well as brats, knockwurst, and a spicy beef sausage from G&W Meats. Look for pretzels with dips and mustards as well.
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Photo by Pat Eby
It took Richard Lane five years to perfect the recipe for Bevo's outstanding bread pudding. Both the custard and the caramel sauce are homemade.
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Photo by Pat Eby
The sauerbraten sandwich (braised marinated beef marinated with vinegar, onions, spices, and gingersnaps) is topped with sauerkraut and Swiss cheese is served on a Companion brioche bun with a side of tasty horseradish potato salad.
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Photo by Pat Eby
The Loaded Wurst, a G&W spicy beef Polish sausage generously topped with grilled onions and sauerkraut, comes with Bevo’s mustard sauce and chips.
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Photo by Pat Eby
The Flammkuchen flatbread came to the table hot, crisp, and topped with a flavorful sour cream topping with thinly sliced onions and crispy bacon lardons. Vegetarian friends ordered it without bacon and loved it.
Photo by Pat Eby
Polka Aplenty: The tunes start will start Thursday from 7–9 p.m. in the biergarten, with an evening of social singing from the renowned beer hymnal, punctuated with beer and shouts of "Prost!" Polka bands abound, including The Waterloo German Band on Friday from 5:30–8:30 p.m., followed by Three of a Perfect Pair from 9 p.m.–midnight. On Saturday, St. Louis’ own So Grand Polka Band performs from noon–3 p.m., Tommy Halloran and his jazz/ska band, Skamasala, play from 4–7 p.m., and The Deutschmeister Brass Band performs 8–11 p.m. Finally, on Sunday, The Souls will perform from 11 a.m.–2 p.m., and The Bolzen Beer Band from Lincoln, Nebraska, will close out the festival with punk polka from 3–6 p.m.
Festive Fun: What's Oktoberfest without the other festivities? Compete in a stein-holding, yodeling, or brat-eating contests on Saturday, as well the best-dressed event on Sunday. Yes, it's time to break out the dirndls and lederhosen.
