The biergarten is wide open and the kitchen is still going strong. Oktoberfest is one of our favorite times of the year — not just because of the beer, but because of the food we get to make for it. Handmade sourdough pretzels, served with beer mustard and Obatzda. Bratwurst plates, each link hand-stuffed by Ralph. Schweinshaxe smoked low and slow for hours in our off-set smoker, finished in the oven with German spices until the skin crisps and the inside stays tender, plated on mashed potatoes with gravy. Pork schnitzel, pounded thin in-house and served with German potato salad. Every plate gets a side of our house-braised cabbage, cooked in Parker Ranch estate vinegar and finished with our own Dark Lager. And this year, we added a German classic for dessert — Black Forest cake, a nod to tradition and a lot of fun to make. We’ll keep cooking until it’s gone, doing our best to honor the Bavarian style while staying true to our own mantra: a little better each year, a little more refined with every round. Oktoberfest is still rolling — we’ll stop only when we sell out.