Media & Press
For PR and Marketing inquires within the US, please contact
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Media hits
“For just one hour between 5 p.m. to 6 p.m. Tuesday to Saturday, Austrian restaurant Lustig serves a special with three kinds of sausages, plus either a kaiser roll or pretzel. A bosna sandwich features Nürnberger bratwurst, ketchup, mustard, onion, and curry powder in a sourdough roll. Draft 10 ounce pours of beer are $7 to go along with with the sausage specials.”
APR. 15, 2024 by LA Eater Staff | Read full article »
“To take the sting off tax week, Lustig chef Bernhard Mairinger is offering 10% off your lunch bill at his Culver City Austrian restaurant all this week, from April 16-19. So go on, have some schnitzel!”
APR. 12, 2024 LATaco.com by Hadley Tomicki | Read full article »
“To aid guests who are feeling a financial strain from tax season, chef Bernhard of the new Culver City favorite Lustig in the Helms Bakery complex is offering 10% lunch bills from Tuesday, April 16 to Friday, April 19. Enjoy discounted salads, pizzas, schnitzel, sausages, dessert and more from 11:30 a.m. to 3 p.m.”
APR. 1, 2024 LAMAG Los Angeles Magazine by Jasmin Rosemberg | Read full article »
“…Chef Bernhard Mairinger’s dinner menu is full of global influences, but the former BierBeisl chef is at his best with pan-European dishes like chicken liver profiteroles with dark chocolate and a classic veal wienerschnitzel with lingonberry-yuzu chutney…”
APR. 1, 2024 TimeOut LA by Patricia Kelly Yeo & Michael Juliano | Read full article »
“Chef Bernhard Mairinger’s inventive eats have a modern Austrian twist. Dishes like veal Wiener Schnitzel with yuzu-lingonberry chuttney and apple strudel cigars will surely get you into the Central European spirit…”
MAR. 15, 2024 Table Talk by Hannah George | Read full article »
“At this bold Austrian spot in the iconic Helms Bakery development, chef Bernhard Mairinger is cooking up both European offerings like veal Wiener schnitzel and diverse dishes such as hamachi jalapeno and a merguez sausage pizza — which can be paired with libations like a whiskey sour…”
MAR. 8, 2024 by Jeff Miller | Read full article »
“Everyone knows that “there is no such thing as a free lunch”, but if I told you today that you could really have a free lunch, would you try it? Lustig restaurant, opened by chef Bernhard Mairinger, opened in Culver City, Los Angeles late last year, adding a new Austrian flavor to Los Angeles’ food map. Recently, Lustig announced that as long as you meet “one condition” you can have a free meal at their place!..”
MAR. 5, 2024 by Isabella (LA Weekly Asia) | Read full article »
“This Calif. restaurant lets you eat for free if you’re taller than the chef: In Los Angeles, chef Bernhard Mairinger is putting his own prodigious height to the test, daring folks who hover in the 7-foot range to come and earn themselves a meal, on him, at his new restaurant Lustig. Opened in Culver City at the very end of 2023, Lustig is an ode to Mairinger’s Austrian heritage, with options like braised beef sauerbraten, a croque monsieur flatbread and, of course, schnitzel…”
MAR. 4, 2024 by Farley Elliott | Read full article »
“The best new restaurants in Los Angeles to try right now: From the impish Ted Lasso-inspired “RELIEVE” sign in the bathroom to the menu’s various cheeky asides, this cozy, Austrian-accented bistro in Culver City manages to put “fun” and “fine dining” in the same sentence. Chef Bernhard Mairinger’s dinner menu is full of global influences, but the former BierBeisl chef is at his best with pan-European dishes..”
MAR. 1, 2024 by Patricia Kelly Yeo | Read full article »
“The Biggest LA Restaurant Openings to Know in February: Culver City’s Lustig is helmed by chef Chef Bernhard Mairinger, previously of Bierbiesl and Bierbiesl Imbiss. Find Mairinger’s famous schnitzel on the menu, plus chicken liver profiteroles, a croque monsieur, and ample dessert options. Make sure to watch out for the cheese cart as well, which rolls around the space with a selection of cheeses under clear glass covers…”
FEB. 29, 2024 by Rebecca Roland & Mona Holmes | Read full article »
“Here’s a cuisine you don’t hear much about in LA: Austrian. Located inside Culver City’s Helms Bakery building, Lustig is an industrial-looking space full of sharp lines and red, blue, and yellow accents (in case you forgot your primary colors). The menu is a modern approach to Alpine cuisine…”
FEB. 23, 2024 by Sylvio Martins | Read full article »
“Austrian Bernhard Mairinger has twice been nominated for the James Beard Award for „Best New Restaurant and Emerging Celebrity Chef“ and has brought authentic Austrian cuisine to Los Angeles with his BierBeisl restaurant. In his new restaurant „Lustig“ he once again offers a culinary range of Austrian cuisine…”
FEB. 21, 2024 by Hedi Grager | Read full article »
“Pedigreed chef Bernhard Mairinger, whose modern-Austrian restaurant BierBeisl was a cult favorite among Beverly Hills-centric industry execs and countryman Wolfgang Puck, has spent the past decade mostly on the private-chef circuit; now he’s back with this instantly busy, hyper-refined and more personal creative vision in Culver City. Mairinger has resurrected his veal wiener schnitzel, ..”
FEB. 14, 2024 by The Hollywood Reporter (Print Issue)
“Spago located in Beverly Hills got a shoutout for its smoked salmon pizza, while Tony’s Pizza Napoletana in San Francisco was recognized for its mortadella e burrata pizza. Forbes also highlighted Lustig in Culver City, whose croque monsieur pizza includes béchamel, prosciutto cotto, gruyere and parmesan cheese….” (Pay wall)
FEB. 6, 2024 by Jacqueline Pinedo – sacbee.com | Read also on AOL.com »
“At Lustig in Culver City, the pizza is made with béchamel, prosciutto cotto, gruyere, and parmesan. The crust is made with organic spelt sourdough. Chef Bernhard Mairinger commented, “What I love about pizza is that it is so flexible and easy to play with. At Lustig many of our pizzas represent a dish that you wouldn’t normally associate with pizza including the Croque Monsieur, the Ratatouille or our Raclette. For the Croque Monsieur I took the ingredients of a beloved and decadent sandwich and turned it into a pizza (that has our customers asking for more)…”
FEB. 3, 2024 by Aly Walansky – Forbes.com | Read full article »
“Angelenos may remember Bernhard Mairinger’s Austrian dishes from his restaurant, BierBeisl. Showing the cheeky side of his personality through his food is behind his latest venture, Lustig, which translates to fun in German. Mairinger shops for little gems and winter greens from The Garden Of at the Santa Monica Farmers Market. “It’s actually my favorite thing to eat, believe it or not. Salad is the one thing I can’t live without,” says the chef…”
FEB. 2, 2024 by Evan Kleiman – KCRW.com | Read full article »
“From the impish Ted Lasso-inspired “RELIEVE” sign in the bathroom to the menu’s various cheeky asides, this cozy, Austrian-accented bistro in Culver City manages to put “fun” and “fine dining” in the same sentence. Chef Bernhard Mairinger’s dinner menu is full of global influences, but the former BierBeisl chef is at his best with pan-European dishes like chicken liver profiteroles with dark chocolate and a classic veal wienerschnitzel with lingonberry-yuzu chutney….”
FEB. 1, 2024 by Patricia Kelly Yeo – TimeOut Los Angeles | Read full article »
The 19 Hottest New Restaurants in Los Angeles, February 2024:
“… Chef Bernhard Mairinger, perhaps the tallest chef in LA history, brings back his ode to Austria with this classy European-feeling restaurant in Culver City’s Helms Bakery project….”
FEB. 1, 2024 by LA Eater | Read full article »
“… The name Lustig, derived from the German word meaning “to have fun” is a good indication that chef Bernhard Mairinger doesn’t want you to take yourself too seriously at his new Helms Bakery restaurant in Culver City. The casual, warm atmosphere serves comfort dishes with a modern and an Austrian twist. The Caesar salad is served with marinated trout caviar; pizza toppings include croque monsieur and merguez sausage….”
JAN. 30, 2024 by California Media Group – ARRIVED Los Angeles | Read full article »
“… The long-anticipated restaurant from Bernhard Mairinger (formerly of BierBeisl and the Patina Group) is now open in Culver City’s Helms Bakery District with a mix of global cuisines, an Austrian throughline underpinning it all. There’s veal wiener schnitzel with lingonberry and yuzu chutney; chicken liver profiteroles with dark chocolate and Riesling; airline chicken with asparagus aglio e olio and a lemon-and-tarragon jus; raclette flatbread; hamachi with green apple, mustard and pickled wasabi; paprikash-inspired steak tartare; and, for dessert, options such as apple strudel cigars…”
JAN. 30, 2024 by Stephanie Breijo – LAtimes.com | Read full article »
“At Bernhard Mairinger’s new Austrian-inflected restaurant Lustig, the 6-foot 8-inch-tall chef will feed anyone taller than him for free. This signature offering, which dates back to his Beverly Hills restaurant BierBeisl, includes an appetizer, entree, and drink. Though only a small number of the population will actually qualify for the special, the rest of the dining crowd can still get a taste Mairinger’s famed wiener schnitzel and chicken liver profiteroles at his newest Los Angeles restaurant…”
JAN. 5, 2024 by – LA.Eater.com | Read full article »
“…Mairinger, who will be opening his “Lustig” restaurant featuring fun twists on international favorites in Culver City’s Helms bakery district this summer, provided tastings that included Welsh Dunbia lamb – now being exported to the U.S. again after more than 20 years. Move over Aussie lamb, there’s about to be a British invasion….”
MAR. 2023 by Michele Stueven – LAWeekly.com | Read full article »
“Gastro pioneer Bernhard came to Los Angeles with a suitcase and a thirst for adventure – and stayed… He has spent the last seven years travelling the world as an independent caterer for wealthy customers. But now he wants to give it another go: He is opening his new restaurant “Lustig” in L.A. His aim: a fun restaurant and Austrian cuisine with a twist a la Bernhard!…”
JAN. 2023 TV-Show by puls4.com | View article (German) »