Apple strudel with homemade vanilla ice cream at BierBeisl, a new Austrian restaurant in Beverly Hills. (Anne Cusack / Los Angeles Times)
Kaiserschmarrn with warm plum compote. (Anne Cusack / Los Angeles Times)
Decor at the Beverly Hills restaurant reflects the Austrian theme. (Anne Cusack / Los Angeles Times)
Veal schnitzel garnished with lemon and Lingonberries. (Anne Cusack / Los Angeles Times)
The restaurant fills a gap in modern Austrian cuisine in Los Angeles. (Anne Cusack / Los Angeles Times)
Chef Bernhard Mairinger works in the kitchen, which is open to the dining room. (Anne Cusack / Los Angeles Times)
Clear beef bouillon with herb pancake noodles. (Anne Cusack / Los Angeles Times)
A white fish fillet is served with a warm cucumber-celery salad and a potato mousseline. (Anne Cusack / Los Angeles Times)
BierBeisl’s “carpaccio” is thinly sliced cold roast pork with bread dumpling and a Styrian Gold vinaigrette. (Anne Cusack / Los Angeles Times)
Home-cured char with heirloom beets, fresh horseradish and a tossed herb salad. (Anne Cusack / Los Angeles Times)
