According to a recent Hoodline post, Radhaus comes from Aaron and Matt Hulme, the team behind Biergarten and Suppenkuche in Hayes Valley. As you would expect, the beverage selection runs heavily towards German beers, from Weltenberger dunkel to Andechs doppelbock. There’s also a small selection of largely German wines, and some beer cocktails like a radler.
On the food side, the beer hall serves up options like a chicken schnitzel sandwich, bratwurst plate, and a burger. There are also some smaller bites like cucumber salad and soft pretzels with Bavarian cheese dip.
Former Chronicle Rising Star Chef Timmy Malloy is at the helm of the Radhaus kitchen. According to the newspaper, the ultimate goal for the Radhaus team is to become an all-day destination serving breakfast, lunch, and dinner, with snack services in between. The location Radhaus calls home is Building A, near The Interval and the long-standing Greens restaurant. The Fort Mason folks wanted to pick a tenant that, when paired with events like Off the Grid, would increase foot traffic at the onetime military site.
Radhaus, at 2 Marina Blvd., Bldg A, is open from 11 AM–2 PM, and from 5 PM–10 PM daily.