The Plaza Beer Garden at Union Station is the latest place to join the restaurant — and its menu is the creation of one of Denver’s top chefs, Lon Symensma , chef-owner of such popular eateries as ChoLon and Cho 77.
The beer garden, which opens at 11 a.m. Monday, is located on Wynkoop Plaza directly under the Crawford Hotel sign.
“There are beautiful picnic tables that are so cool,” said Symensma. “They remind me of Oktoberfest.”
The communal-style dining, just like the German beer gardens, focuses on German-influenced food and a wide selection of Colorado craft brews, including Union Station Kolsch brewed by .
The menu is simple: sausages for $10 and pretzels for $7.
The bratwurst with beer mustard isn’t just ordinary bratwurst.
“We’re making the bratwurst in-house,” said Symensma. “We’re hand-cranking the sausages.”
The currywurst, served with spiced ketchup, is smoked in-house and similar to what you’d find served in Germany.
“There’s a large Indian population in Germany,” said Symensma, “and currywurst is almost thought of as fast food.”
It’s served with spiced-curry ketchup, sauerkraut and German-style potato salad that’s mustard-vinegar based for a tangy kick.
All the sausages are served with the potato salad and sauerkraut.
The chicken-and-apple sausage was put on the menu for people who don’t eat pork, and comes with cranberry relish that’s almost like a pickle relish — the cranberries are stewed in orange juice, apple cider, vinegar and a bit of brown sugar.
For $2 extra, diners can get a potato hoagie roll to create a more American-style hot dog — Germans eat their sausages without rolls.
The handmade pretzels, served with spicy cheddar dip, are created from recipes Symensma and his team developed at a few months ago.
The beer garden also features a bar with wine, cocktails and Colorado craft beer. It’s open from 11 a.m. to 11 p.m.
The beer garden concept will eventually expand at Union Station, with a beer hall that opens in August in front of the Terminal Bar inside that will feature foods like crispy cheese curds, chicken schnitzel fingers and German-style sausages.
In September, the venue will roll out a full-service menu that will include entrees such as Beef Sauerbraten with Red Cabbage and Spaetzle.
