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Foodie Geek: Haus

It's time to go German!


"Welcome to Haus Kansas City. We serve old world style beers; most from Europe but some from the best craftbreweries in the US. We have 20 beers on tap served in the proper brewery glass every time. We also have a cool selection of beers in the bottle.

Along with the Belgian beer and German beer, we proudly serve fresh, delicious sausage from Local Pig, an all natural butcher shop in the East Bottoms. All meat is sourced within 150 miles of Kansas City and delivered to us almost every day, making your sausage always fresh, never frozen. Our wurst is served on a fresh pretzel bun from Farm to Market Bread Company with your choice of toppings.

Oh, we also do fries here. Real fries from real potatoes that we cut with our own real hands. We fry them twice, Belgian style, so they come out crispy and loaded with flavor. We offer a sweet selection of unique dipping sauces that you will love.

Haus does offer a small but interesting ‘wines by the glass‘ list and a full bar service for our friends that just aren’t into the beer thing.  But don’t worry, we’ll get them to try something sooner or later…"

Click here for menu details:


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  • Tom S.

    I had expected it to be more like the Hafebrau (sp) Haus in the Crossroad district but this was still good in its own way.

    April 20, 2013

  • Jake L.

    Look for the large group in the front.

    April 19, 2013

  • Jake L.

    If you are looking for parking, check 31st and Gilliam

    April 19, 2013

  • Jason

    I'm a maybe

    April 19, 2013

  • Ted

    I wish I could go Feel like crap today!

    April 19, 2013

  • Rich

    Not gonna make it

    April 18, 2013

  • A former member
    A former member

    Hey guys - Not going to be able to make it now - Forgot I promised my mom we were going to their house...sorry guys!

    April 18, 2013

  • Justin K.

    Gonna put this as a maybe, but it's possible. :)

    April 18, 2013

  • justin m.

    This place looks pretty cool. Look forward to meeting everyone!

    March 11, 2013

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