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May 16, 2013 07:29 AM


Did anyone go to the opening last night? How was it?

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  1. I just looked at the menu for the first time. That is one awesome beer list.

    6 Replies
    1. re: mkfisher

      Yes. And their website isn't horrifying, which is impressive. Decent restaurant websites are pretty rare...

      1. re: maillard

        Au contraire! I noticed too many errors in grammar and punctuation to count. As an aside, although I realize it is named for the chef's wife, who is also co-owner, Bronwyn is a regrettable name for a German restaurant, as it has a Celtic connotation. Too bad the chef didn't marry a Brunnhilde!

        1. re: greygarious

          I didn't say the website was good, I said it wasn't horrifying. Have you seen Doowee and Rice's website? (Who knows if there are any grammar errors on that thing, my eyes started bleeding too quickly for me to tell.) Or all the websites for chinatown restaurants that don't actually have any content at all, just ads?

          Sure, ideally restaurant websites would be great, but the reality is they generally range from annoying to ghastly. So if a website has a clean design, no flash, and I can find what I need, good enough. Though Bronwyn does lose points for pdf menus. Come on, people, your site is built in wordpress, is there really nobody on staff who could update a menu page?

      2. re: mkfisher

        How many taps do they have? Its not specific on the menu which are bottles.

        Nice to have some German food options in town besides Jacob's Wirth.

        1. re: LStaff

          I saw a post on Eater that said there are 10 beers on tap. If you look at the beer menu, I think anything that is 16 ounces (and doesn't say it's from a can) is served on draft. That means these beers are likely on draft (in addition to the "house beer" listed at top of menu):
          Hofbrau, Original Lager, Munich, DE 16oz
          Thomas Hooker, Munich Lager, Bloomfield, CT 16oz. 4.8%
          Kulmbacher, EKU Pilsner, Kulmbach, DE 16oz 5%
          Ayinger, Brau Weisse, Aying, DE 16oz. 5.1%
          Erdinger, Weissbrau, Erding, DE 16oz. 5.6%
          Schneider, Sommer Weiss, Munich, DE 16oz 5.4%

          1. re: huuvola

            Yeah, that's exactly how the waiter described the options on tap last night to me - because the taps actually weren't working for the first part of the night, unfortunately.

      3. I went, it was pretty awesome. The cocktails were great the decor was impressive, nothing like I have ever seen in the area. The smoked soft shell crab was really good but my favorite was definitely the foie gras kinish. I tried a couple sausages, and I definitely think they are the best around but I already knew they would be after sampling a bunch at TW.

        1. I was really impressed all around. The only hiccup was somewhat slow service, but I wouldn't hold that against any restaurant in their first few days or weeks. I'd definitely recommend the Knodel from the Starters section - it currently includes fiddleheads, which won't be around for much longer. I went with one other person, so we didn't have room to try any additional starters or any wurst, but everything going to nearby tables looked and smelled amazing. We did get the bread basket: big thumbs up for the challah. I'd get it on its own if they sold it as a loaf. For entrees, my mom (who is very picky and very Weight Watchers-oriented) got the Bavarian roast chicken and absolutely loved it; she said it was the best chicken she's had in recent memory. I tried the blood pasta, which was hearty and had nice flavors from the citrus and spring onions. We definitely don't have anything quite like Bronwyn in Somerville (that I know of), and I can't wait to go back and try more. I'm particularly excited for the biergarten to open up. The menu's on the pricey side for me, so I'm most likely to return to drink beer and eat pretzels, but everything else is definitely worth exploring.

          2 Replies
          1. re: blumiethekoala

            Looks fantastic! I'm assuming the 4th photo is the Bavarian roast chicken (on sauerkraut, it looks like?) What are the last 2?

            1. re: Allstonian

              Yep, they were nice enough to substitute sauerkraut with the chicken (picky mom doesn't like red cabbage!) It also had grilled pineapple, which was fantastic. The last two are desserts. The second to last is the Kaiserschmarrn - Kaiser's pancake - a fried dough and apple concoction. It was delicious but seemed like a tiny portion for the price ($7, I think). The other one is a German chocolate cake with a huge side of whipped cream. I found it to be pretty dry and would try a different dessert next time.

          2. I thought it was really fantastic, I went with three other people so I was able to try a fair bit. The bierwurst, lemon weisswurst, currywurst and kielbasa were all incredible. Tim is truly talented with sausages.

            I loved the Giant Pretzel, though it was definitely more toasty and less doughy than I was expecting. The mustard sauce it came with was delicious.

            Honestly I wasn't as crazy about the bread basket, but I didn't try the challah. It was good, just not as amazing as the other stuff.

            The Drei cocktail was quite delicious, a bit tart and bitter but in a good way.

            The knodel was great, as was the GurkenSalat (basically pickled onions, cucumber, and dill.)

            The Borscht was like none I'd had before—rich and smooth with a real clean bright beet flavor.

            The potato salad was good though I probably won't order it next time, just didn't blow my socks off.

            I think my favorite item, honestly, was the Rebekuchen with smoked ramps. Good lord, it was heavenly—buttery and tender with a dark crunchy exterior. Then again, I'm a sucker for a good fritter.

            The German chocolate cake was honestly a bit dry. Not sure if this was an opening night hiccup, but I'd give it another shot. Excellent deep cocoa flavor, though.

            Service was a little slow but I chalk that up to opening night, everyone was extremely nice.

            I can't wait to go back and in an attempt to order every. single. thing.

            3 Replies
            1. re: xerxes_xerxes

              I fully agree re: kielbasa; it had such a strong succulent flavour. Thought the knodel didn't really benefit much from the fiddlehead puree. The puree was subtle and the knodel just overwhelmed it. The smoked kale in the pierogi was delicious, but the egg remoulade tasted like a liquid potato salad and definitely detracted.

              Went on third night. Service not too slow. The interior space around the bar is too tight. The bar could stand to be smaller.

              1. re: mrtan

                Good point on the fiddlehead puree, I had totally forgotten about it because I thought the knodel itself was so delicious, but yeah the fiddlehead was too delicate. Interesting on the egg remoulade, I was very interested in ordering the pierogi--would you still recommend it?

                1. re: xerxes_xerxes

                  Yes, I'd definitely still recommend the pierogi. I mostly avoided/minimally dipped into the egg remoulade, and the pierogi pieces themselves are quite substantial in both size and taste.

            2. I hit Bronwyn last night with three German-food loving friends, and we all had a great time.

              We all started out with the liter of house beer, which is imported from Germany. Nice and light lager, great match for the food. Pretzels were hot and crispy, mustard rich and horseradish-y. We started with their terrific house-made braunchweiger, the tender Rebekuchen, and the creamy, chunky schmaltz. For mains we shared the tender, rich sauerbraten (on fingerling potato salad), the huge haxe (which was fantastic with its baked apples), and the jagerschnitzel -- which was so good, topped with wild mushrooms and walnuts, that we ordered a second one. One of my DC's proclaimed it the best German dish he'd ever had.

              Deserts (chocolate cake and babka) were a bit dry. Ended with an Eins cocktail, which smelled like a potpourri wreath but tasted like a smooth, excellent Manhattan with a hit of spice. Great service, nice space. I'm eager to go back.

              6 Replies
              1. re: Boston_Otter

                Was the haxe crispy on the outside?

                1. re: LStaff

                  Yes, decently crispy skin, though it could stand to be a bit crisper. Quite a lot of decadent fat that had rendered to a creaminess.

                2. re: Boston_Otter

                  I forgot to mention the Wurst Platter we got as well -- it had half-links of all of their different sausages. All were really excellent, but I especially enjoyed the kielbasa and bludwurst. Really nice house-made sauerkraut, too, with lots of juniper berries.

                  1. re: Boston_Otter

                    I'm excited! Thanks for the thorough report!

                  2. re: Boston_Otter

                    zest, plse enlighten us as to haxe. I found nothing. thx!

                    1. re: opinionatedchef

                      What they call "haxe" on the menu is Schweinshaxe, a roasted pork hock or 'knuckle'. It's about 2 lbs. with crispy skin and tender flesh & lots of melty fat, with roasted apples on the side. The photo on Wikipedia of a Schweinshaxe looks pretty much like what we got. I think it was $32. It's a lot of food.