With four kitchens, all located in one building, everything that can be housemade is housemade at The Berghoff Restaurant {17 West Adams Street, Chicago; 312.427.3170}.
A Chicago favorite for decades, The Berghoff team has curated a group of culinary experts to make every dining experience authentic and delicious. They offer more than just great German-American fare. They offer a dining experience like no other in the city. Inside of the 48,000-square-foot establishment you can find an in-house bakery, a main floor restaurant and bar, a lower level fast casual café, and a recently added in-house brewery. There’s something for everyone!
While The Berghoff Restaurant was established in 1898, the family-owned and -operated business was actually founded on the art of brewing beer a decade before, in 1887.
That’s why, when they re-launched their own brewery, it was appropriately named after the street The Berghoff has called home for over 120 years: Adams Street Brewery.
Third-generation Berghoff employee, Anthony Coronato, is leading the new brewery team, keeping up the restaurant’s long-standing tradition of maintaining their same staff for years and years. This is a unique tradition in the ever-changing food world, and one they pride themselves on. Coronato is helping bring The Berghoff back to its roots, and Chicago is loving it. The brewery goes directly through the heart of the building, spanning between all four floors, meaning diners can see the brewery in action and before that first perfect sip.
Photographed by Thomas | © 2017 TK Photography
In addition to new offerings at the brewery, The Berghoff continues to prioritize housemade ingredients and precision in presentation, things it has been known for through the decades. They have maintained a reputation for gracious portions of both Old and New World dishes, hand-carved sandwiches served on homemade Rye bread, fresh baked desserts, and more—and all of it starts in the bakery.
Leading the in-house bakery is executive pastry chef Enrique “Bong” Sta. Maria who has been with The Berghoff family and restaurant for over 40 years. Known for his decadent desserts, such as the Black Forest Cake, Flourless Chocolate Cake, and of course, executing the famous (and secret recipe) Apple Strudel, Sta. Maria has brought many smiles to Berghoff diners over the years. Not only does the bakery provide all the breads, pastries, and desserts daily for their downtown restaurant and café, they are also sent to their location at O’Hare airport every morning.
Photographed by Thomas | © 2017 TK Photography
DiningOut spoke with Bong Sta. Maria who gave us a peak inside this ever-bustling kitchen…
DiningOut: How did you land on The Berghoff culinary team?
Sta. Maria: I was hired as a bakery helper in September of 1981. Then I went to school at C.I.A. Hyde Park New York before taking over the bakery in 1990. I’ve been here ever since!
What sets your team apart in the Chicago food world?
Our longevity and consistency, plus the fact that our breads and some of the desserts are made from scratch. We also have original German desserts, like Apple Strudel and Black Forrest Cake!
What is the best part about being apart of this team?
The best part is definitely creating new items and having those new ideas for new menus. I also love the loyalty of the employees, quality of food, average price, and our amazing management.
Why is it so important that the bread is made in-house?
Cheaper, control of shelf life of products, original recipes, and bread being fresh every day. My favorite menu items right now are the Apple Strudel, German Chocolate Cake, and Black Forrest Cake.
Photographed by Thomas | © 2017 TK Photography
DiningOut also caught up with Anthony Coronato, head brewer of the in-house Adams Street Brewery.
DiningOut: You have such a unique beverage program. Tell us about that.
Coronato: The Berghoff’s locations have a long history of brewing and beer. We were excited to be bringing the brewing process back home with Adams Street Brewery and, like so many things we make here, brew our beer in-house.
To what do you credit The Berghoff‘s continued success?
Here at the Berghoff we’re committed to making all our menu items in-house. From bread in the bakery, to the food we make in all our kitchens, and now to our Adams Street beer.
By Kaleigh Glaza | Online Editor
The post Decades of Homemade German Classics at The Berghoff appeared first on DiningOut Chicago.