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FOOD & DRINK

Ipswich Has a New German Restaurant and It's Breaking Bad Themed

Book a table for a Blue Crystal Surprise (and a schnitzel).
By Sarah Ward
December 24, 2015
  shares

Ipswich Has a New German Restaurant and It's Breaking Bad Themed

Book a table for a Blue Crystal Surprise (and a schnitzel).
By Sarah Ward
December 24, 2015
  shares

Question: When is a German restaurant more than just a German restaurant? Answer: When it's named Heisenberg Haus and takes inspiration from a celebrated television show. Breaking Bad fans will know what we're talking about.

Yep, the proprietors of Ipswich's first German eatery have embraced both aspects of their moniker — that is, its country of origin and the alter ego of school science teacher-turned-drug kingpin Walter White. It's a stroke of pop culture genius, and the perfect way to shout out to a beloved TV series without distancing the three people on the planet who still haven't gotten around to watching it.

While traditional German cuisine — think classics like chicken schnitzel, pork knuckle and apple strudel — is the main attraction, references to Breaking Bad aren't hard to spot. No, you're not going to find Los Pollos Hermanos fried chicken here (though Gustavo Fring's fast food joint still could become a reality). Instead, as well as the type of subtle decorative flourishes that are best discovered for yourself, you'll find a whole host of themed cocktails.

They include tasty German beer tipples, such as the Fruity Marie and the Badger and Skinny Pete, as well we the more classic kind of concoctions. Who can pass up the chance to knock back a Walt's All-Nighter Espresso Martini, the G&T twist that is the Strawberry Pinkman, or a the creamy chocolate goodness of the Goodnight Hank? And then there's the well-named combo of vodka, blue curacao, pineapple and pop rocks that is the Blue Crystal Surprise. Now that's sure to give you a buzz.

Find Heisenberg Haus at 164 Brisbane Street, Ipswich, or visit their Facebook page for more information.

Published on December 24, 2015 by Sarah Ward

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