“Craving a taste of Germany in the heart of New York City?” Hallo Berlin once stood here. It was more than just a restaurant. Hallo Berlin was a culinary landmark on 10th Avenue.
Hallo Berlin offered New Yorkers authentic German beer and cuisine. Think frankfurters and sauerkraut. Imagine potato pancakes and wursts. Hallo Berlin was New York’s wurst restaurant. That was its proud motto.
Rolf Babiel founded Hallo Berlin. He arrived in the United States in 1981 with just $500. He worked tirelessly to buy a food cart. It became the first German food cart in New York City. Rolf named it Hallo Berlin. He designed the signs himself.
Hallo Berlin’s pushcart was famous. It sat on 54th Street and Fifth Avenue. New York magazine called it one of the best power lunches in the city in 2004. Hallo Berlin even won the Vendy Award in 2005. It was the top street food vendor in New York City.
Hallo Berlin expanded over the years. Rolf and his wife Bernadette opened their first restaurant in Greenwich Village. Later, they moved to 53rd Street and 9th Avenue. They eventually settled on 10th Avenue between 44th and 45th Streets. There was also an outlet in Conklin, New York.
Inside Hallo Berlin, the aroma of German spices filled the air. Laughter and conversation echoed through the beer garden. Customers savored each bite of goulash and each sip of German beer. A piece of the Berlin Wall stood in the back.
Hallo Berlin boasted a wide selection of German beers. From lagers to weissbiers to pilsners, there was something for every palate. Huge sizes were available. Some patrons ordered a Humpen of Hefeweizen. Others tackled the Boot.
Hallo Berlin’s daily specials were a hit. Lunch included the Mercedes and the Double Bavarian Meatball. Dinner featured Sauerbraten and the Choice of Two Wurst. All specials came with soup of the day and bread.
Sadly, Hallo Berlin closed in June 2017. Though the restaurant is gone its memory lives on. Think of the delicious food and the lively atmosphere. Remember Rolf Babiel’s journey. Consider Hallo Berlin’s impact on New York City’s culinary scene.