German restaurant, beer garden coming to LS

tporter@lsjournal.comJuly 23, 2014 

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    Number of employees Dietrich’s Modern German Cuisine and Biergarten plans to employ. The restaurant is slated to open in August at 1313 N.E. Douglas Rd., the site of the recently-closed Monetti’s Taste of Italy restaurant.

Authentic German food and a beer garden are coming to Lee’s Summit.

Dietrich’s Modern German Cuisine and Biergarten is slated to open in August at 1313 NE Douglas Rd., the site of the recently-closed Monetti’s Taste of Italy restaurant.

Biergarten is German for beer garden, an outdoor area in which beer, other drinks and local food are served. Dietrich’s will put a heavy interest on the word “local” when the restaurant opens.

“One side of the restaurant will be formal dining and the other part will be a beer garden,” said Becky Schulenberg, an owner along with husband, Randy, and stepson, Craig. The younger Schulenberg will serve as the restaurant’s executive chef. “I know that sounds like a mismatch, but the way that we have it set up will be pretty dressy and it’ll be a nice environment.”

Why German cuisine and a beer garden in Lee’s Summit? Schulenberg offered: “There are five German restaurants in the Kansas City area, but not Lee’s Summit. I know the people we’ve talked to in Lee’s Summit are pretty excited about it.”

Asked if the family was nervous about their first foray into business, Schulenberg said: “Oh my gosh, yes. We’ve ran into so many barriers, but if you can make it through all of the hoops and jumping over everything then you should be good, right?”

Schulenberg said the family had hoped for an opening at the beginning of August, but a firm date has not been set.

“We were hoping for Aug. 1, but there’s so many – you learn as you go,” she said. “They should have a class in it. We’re still going to shoot for Aug. 1. We’re just going to keep pushing and harassing people until we get it pushed through. That’s the only thing we can do.”

Dietrich’s has already hired half of its staff and plans to employ nearly two dozen people.

“It’s going to be all homemade family recipes,” Schulenberg said of the restaurant’s cooking concepts. “We’re also buying local. We have one butcher and we have one farm that we’re buying all of produce and our meat from. We’ll also have a local beer company that supplies the beer.”

Attempts to reach Monetti’s owner Giuliano Monetti, Jr. for comment were unsuccessful.

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