A metro-east restaurant has a new chef who’s cooking up a new menu, including brunch

When I wrote about The Gasthaus back in August, it was still known as The Cobblestone.

In addition to the new name, which changed last fall, I have a couple more updates to share.

One is that The Gasthaus now serves brunch starting at 9 a.m. on Saturdays and Sundays.

The addition of weekend brunch has been “really, really good for us,” said co-owner Mac Rohr.

He said the new offering goes with his and co-owner Cameron Volk’s philosophy of starting small and adding on.

And that also includes the arrival of a new partner and executive chef.

New chef, new dishes

Maurice Nelson started at The Gasthaus the first week of May, said Rohr.

Nelson, who is originally from Jamaica, brings more than 30 years of culinary experience to Lebanon, according to an announcement of his arrival on The Gasthaus Facebook page.

Nelson’s “cooked alongside chefs from 27 … nations on cruise ships and in restaurants,” stated the post.

When The Gasthaus first opened, the menu was fairly limited.

Again, starting small and adding on.

Most of the items on the initial menu were burgers and wings.

Rohr said that since the first menu, flatbreads, mac & cheese dishes – items other than burgers – were added.

And since joining The Gasthaus, Nelson is busy putting together new dishes that are currently offered as specials.

Rohr said it was hard to run specials before Nelson arrived. Now it’s easier to offer limited menus and specials to see what items do well (or not), including the new brunch menu.

Nelson had some new dishes ready for me to see when I visited the restaurant: eggplant parmesan, a veggie wrap and a chicken quesadilla (also available with shrimp).

Each one looked amazing.

Nelson believes that people eat with their eyes, so an important part of the dining experience lies in the presentation.

He said there will be no shortcuts, and everything will taste as good as it looks.

I have to say, he nailed it with each plate.

Each entrée was colorful and artfully arranged. Garnishes were decorative with some cut into floral designs.

The Gasthaus offers fixed menus for local events and special occasions, including the recent May Market and Tour de Stooges events, which were on the same day, and Mother’s Day.

Providing fresh, made-from-scratch meals is, and always has been, a priority at The Gasthaus.

Rohr acknowledges that as a bar and restaurant, they need to have certain items, like burgers and wings. But they will do it better and differently than other establishments.

They want to get really creative with the menu, and a lot of Nelson’s dinner specials will really raise the bar, said Rohr.

The Gasthaus will offer a “finer dining” experience, more than just a burger and fries, he said.

Rohr and Nelson agree it’s a great way to introduce new dishes and to see how much customers like them.

If customers like items on offer, they may be added to the regular menu.

Nelson said they want the menu to be as customer friendly as possible, accommodating as many folks as possible.

Nelson, Rohr and Vols talk to the customers. How do they like this or that dish? What kind of foods would they like to have?

Rohr said that they’ll keep some of their current menu items and add new ones.

He hopes the new menu will be ready in the next couple of weeks.

For now, people can check out and enjoy the daily and weekly specials of off-menu items, which are posted to The Gasthaus Facebook page.

A great setting

Rohr said that having Nelson join them also took a lot of the pressure off of him and Volk.

“It’s 24 hours, seven days a week, even when you’re closed,” said Rohr of the workload to keep a restaurant up and running.

With Nelson on board, they will have more time to expand their focus on the banquet area and catering services at The Gasthaus.

It’s already grown since I first visited the restaurant in August. At the time, the dining and banquet rooms were not yet ready.

In fact, Rohr and Volk seemed a bit embarrassed by the state of those areas back then and wouldn’t even let me have a peek, let alone take any photos.

But today, both rooms are open for dining and events.

The main dining area has exposed brick walls, tin ceiling tiles and wood floors. My favorite elements of older buildings.

The banquet area is equally charming with its own wood flooring (the boards run parallel to the ones in the dining room), brighter wall color (no exposed brick) and ceiling tiles.

There’s a small wooden bar/counter area with a wood-paneled backdrop that holds a mirror and flatscreen TV.

There’s even a large double door between the two rooms that opens to enlarge the space for bigger events.

Rohr described it as a little awkward because the two rooms are actually parts of two separate buildings.

All in all, The Gasthaus continues to evolve as a bar and grill with fine dining and so much more to offer than before.

Check it out and enjoy the food.

About The Gasthaus

The Gasthaus is located in the heart of Lebanon at 115 W. St. Louis St. in Lebanon.

Hours are 11 a.m. to 1 a.m. Wednesday-Friday and 9 a.m. to 1 a.m. Saturday-Sunday. The kitchen closes at 9 p.m. each day.

For more info, call 618-808-0088 or visit thegasthaus.com. To see the latest specials, visit facebook.com/thegasthausil.