Boeufhaus is back after a 2-year COVID shutdown – and March is already nearly sold out
UKRAINIAN VILLAGE — Two years after closing at the start of the COVID-19 pandemic, Boeufhaus is expected to welcome customers back to its Ukrainian Village dining room next week.
Known for its high-quality steaks and other meats, the restaurant at 1012 N. Western Ave. will reopen on March 2. Reservations went online last week, and owner and chef Brian Ahern said March was already almost booked.
“It’s good. We knew this place was a beloved restaurant. … It’s getting to where we always knew it would be,” Ahern said. “We have a wonderful, loyal following.”
After stints at restaurants across the country, Ahern opened Boeufhaus in 2015 with her business partner, Jamie Finnegan. The couple wanted to give it an intimate “New York vibe” with a lively atmosphere, Ahern said.
Dishes on the menu include escargot, short rib fritters, and cuts of beef, such as ribeye and porterhouse steaks.
“Want to come in and have some nibbles and a glass of wine, great. You want to come here and go crazy and play with wine and aged meat or whatever, you can hit pretty much any price point here, that’s what we wanted,” Ahern said. .
Ahern said takeout orders weren’t feasible for the business when the pandemic shutdown began in March 2020. He said the restaurant held several pop-ups offering meal kits over the past two last years.
“We would do Thanksgiving, New Years, Christmas, Easter, Valentine’s Day, five, six times a year just to let the world know we’re still alive and also to generate some cash flow to just help pay a bill, help pay our wages,” he said.
Ahern also said that being independent business owners has given him and Finnegan the flexibility to try different ways to stay solvent during the pandemic that might not have been possible. possible as part of a larger group of restaurants.
“That’s why you own a business for yourself, so you can do what we want. we don’t answer to anyone, we have no debt, we can do whatever we want,” Ahern said.
In addition to its dining room, Boeufhaus also houses a charcuterie counter offering cold cuts and cheeses, which Ahern says will be up and running again shortly.
Boeufhaus will be open for dinner from Wednesday to Saturday and for lunch on Friday and Saturday.
Ahern also plans to open the restaurant at 3 p.m. on Wednesdays and Thursdays to attract the work-from-home crowd.
“There’s really nowhere to go in this city between 3 and 5 p.m. unless you’re downtown, so we’ll try to take advantage of that,” he said. “Maybe more people are working from home, at 3:30 p.m. they’re looking at the watch, ‘maybe I could go around the corner for a drink,’ so that’s what we’re going to try to do. .”
Ahern said that as his staff prepare to reopen, he remains committed to the neighborhood and what he started before the pandemic sidelined Boeufhaus.
“This place is going nowhere. And you know, we think it’s going to become an institution in this town because of who we are,” he said. “We take ourselves very seriously but not too seriously, it’s a small little family and if a restaurant is not like that, the guests will feel it.”
Dinner reservations for Boeufhaus are now available on Tock. Seating for lunch is first come, first served.
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