Bia Om

"Great space with lots of fun and awesome weekend energy." - Eater Staff

"Booking restaurants for a group can feel like a bloodsport centered around phone taps and lots of waiting, which is why we love walking into a place like Bia Ôm without any fuss. Hidden behind a building right at the Echo Park end of Sunset, this casual, weekends-only spot has good German food, beer brewed downstairs, and one of the most spectacular (and roomiest) patios you’ll find in Los Angeles. The restaurant is entirely outdoors, in an enormous space with tables under dappled shade—or a striped awning during cooler months—and a local crowd running the gamut from dates to hourslong friend hangs to quick dinners with the kids in tow. Pretzels, potato noodles, and a moon-sized pork schnitzel are all ordered from a window, but you can flag down a server once you’re settled in for a second round of slushie spritzes. There’s a work-in-progress feel to the whole operation, from the hours (they’re currently open Fridays starting at 4pm, and at noon on Saturday to Sunday, but check before you head over), to the handwritten menu, to the homemade popsicles you might be offered for dessert. Some parts of the menu work better than others—we’d skip the inconsistent sausages and unbalanced whole fish—but it’s this “we’re figuring it all out on the fly” vibe that ultimately makes Bia Ôm a delight. photo credit: Jessie Clapp Food Rundown photo credit: Jessie Clapp Brezel / “Pretzel” It’s a soft salted pretzel. If you’re here for drinks and snacks, you’ll probably order one. If you’re here for a real dinner, you’ll probably order one, too. photo credit: Jessie Clapp Drei im Weggla / “3 in a Bun” Sausages appear on the menu multiple times, and can be a bit hit or miss. The bun involved in this snacky version is way too dry, but the small pork sausages inside it were juicy, but when we ordered the “6 sausages” main course, they came out overcooked. photo credit: Jessie Clapp Gegrillte Aubergine / “Grilled Eggplant” We ordered this on a whim and were pleasantly surprised by the thin grilled eggplant topped with a tart dressing. They’re a good way to break up the meat and carbs inevitably covering your table. Steckerlfish / “Grilled Mackerel” You’ll see this on a lot of tables (and probably in your social feeds), but we’d prioritize other things. The whole fish is simply grilled with very little seasoning, and the oily gremolata on the side doesn’t really work with the already oily mackerel. photo credit: Jessie Clapp Fingernudeln / “Potato Noodles” A rib-sticking form of potato that comes either pan-fried with sauerkraut or baked with cheese. Follow your heart: they’re both worthy of your time. photo credit: Jessie Clapp Schnitzel / Breaded Pork Plate-sized breaded meats aren’t exactly a rarity around LA, but this is an excellent, straightforward take on the form, with crisp breading and juicy pork. Get some Krautsalat on the side to balance things out." - Jess Basser Sanders