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Oktoberfest gets started at Eastern Standard

This October, Eastern Standard Kitchen & Drinks will celebrate Oktoberfest with an entire month of German food and drink. ES will bring a taste of the biergarten to the brasserie with an authentic selection of house made sausage, liters of beer and Rhine wines. The selections will be available during dinner service nightly.

Several direct from the Deutschland dishes will highlight classic charcuterie and cheese for a true Oktoberfest feast:


Sausage Platter: Three piping hot, whole sausages with German potato salad & sauerkraut.

E.S. German Charcuterie: Three pieces of house made German sausage with baguette, mustard and traditional accompaniments.

Barman’s Bratwurst: A house made German bratwurst served on a pretzel roll with braised cabbage and mustard.

Anton’s Liebe Rot: A washed rind organic cow’s milk cheese served with stone fruit mostarda & toasted baguette.

Six German brews will be offered by the liter, including:

Schneider Weisse Hopfen Weisse: A classic Oktoberfest brew from Bavaria’s oldest wheat beer brewery.

Mahr’s Saphir Weiss: Made with saucy Saphir hops, this amber hefeweizen has a sandy color and refreshing wheat structure.

Mönchshof Schwarzbier: A dark lager in true German style, with rich chocolate and dark coffee notes.

For a different take on Oktoberfest tipple, sip from a selection of German wines:

2010 Schloss Mühlenhof Dornfelder Trocken, Rheinhessen

2008 Weinhof Scheu Grauer Burgunder, Pfalz

Alcoholic Drinks/Cocktails Featured Recipes

Eastern Standard’s Turbinado

This is a cocktail from Eastern Standard that uses Brugal Rum Anejo, which is a blend of rums aged 3-5 years that is slightly buttery with a light aroma of wood and a likeness to chocalate. The color of the rum is bright and clean, as it is the most balanced of the Brugal Rum line.


  • 2 oz. Brugal Rum Anejo
  • 1 oz. fresh squeezed lime
  • 0.75 oz. demerara syrup
  • Dash of Angostura bitters
  • 1.5 oz. ginger beer


Shake together all the ingredients, save for the ginger beer and pour into highball glass filled with crushed ice. Top off the cocktail with the ginger beer and garnish with a mint sprig.