about Us

Due to recent unforeseen circumstances surrounding the Covid-19 outbreak, 

our doors will be temporarily closed for Dine-in Service until further notice.  

MEANWHILE, YOU CAN STILL ENjoY SOME OF Your favorite eats by ordering delivery through 

Doordash, Grubhub, uber eats, poastmates and toast-takeout.

We wholeheartedly want to extend our gratitude to our patrons for your support thus far.

 As soon as we can, we will re-open for business and there is nothing more we look forward to than hosting you and your guests! 

 Prost!

Due to recent unforeseen circumstances surrounding the Covid-19 outbreak, 

our doors will be temporarily closed for Dine-in Service until further notice.  

MEANWHILE, YOU CAN STILL ENjoY SOME OF Your favorite eats by ordering delivery through 

Doordash, Grubhub, uber eats, poastmates and toast-takeout.

We wholeheartedly want to extend our gratitude to our patrons for your support thus far.

 As soon as we can, we will re-open for business and there is nothing more we look forward to than hosting you and your guests! 

 Prost!

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A NOTE TO OUR GUESTSLess

A NOTE TO OUR GUESTS

During this time, our thoughts are with those affected by COVID-19 and we thank those who are working to stop the spread of the virus in our community and worldwide.

During this time, our thoughts are with those affected by COVID-19 and we thank those who are working to stop the spread of the virus in our community and worldwide.

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We want to extend our gratitude to everyone who ordered to-go or delivery from us this week – we appreciate your support during these challenging circumstances. As the situation within our community continues to change, and in the best interest of our employees, we decided to temporarily close our restaurants until you, our guests, and staff can return to a healthy and safe environment.

We want to extend our gratitude to everyone who ordered to-go or delivery from us this week – we appreciate your support during these challenging circumstances. As the situation within our community continues to change, and in the best interest of our employees, we decided to temporarily close our restaurants until you, our guests, and staff can return to a healthy and safe environment.

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We look forward to celebrating with you and your friends when we beat this together. Stay strong and stay healthy, Denver.

We look forward to celebrating with you and your friends when we beat this together. Stay strong and stay healthy, Denver.

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To continue to support our business during this unprecedented event, we welcome you to PURCHASE A GIFT CARD ONLINE to use once we open again.

To continue to support our business during this unprecedented event, we welcome you to PURCHASE A GIFT CARD ONLINE to use once we open again.

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- The Rhein Haus Team

- The Rhein Haus Team

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"One is tempted to linger here for hours, beer in hand." - Eater

"One is tempted to linger here for hours, beer in hand." - Eater

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We hope you'll join us soon!

We hope you'll join us soon!

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JAMES WEIMANN & Deming maclise
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JAMES WEIMANN & Deming maclise

owner / designers
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owner / designers

Each with their own separate ventures, James and Deming first partnered to open Bastille in 2009, a Parisian-inspired restaurant in Ballard. The success of that opening solidified their partnership, and the subsequent development of JWD4 Design, a consulting partnership that specializes on the design, layout and atmosphere development for restaurants, cafés, hotels, bars and breweries. The opening of Poquitos was born from their collective desire to offer authentic presentations of Mexican cuisine in a space designed with the Spanish colonial aesthetics of Mexico in mind. Together with their business partners, they have gone on to open Macleod’s Fish & Chips and Scottish Pub, three Rhein Haus locations, Stoneburner, and Beer Star. 

Each with their own separate ventures, James and Deming first partnered to open Bastille in 2009, a Parisian-inspired restaurant in Ballard. The success of that opening solidified their partnership, and the subsequent development of JWD4 Design, a consulting partnership that specializes on the design, layout and atmosphere development for restaurants, cafés, hotels, bars and breweries. The opening of Poquitos was born from their collective desire to offer authentic presentations of Mexican cuisine in a space designed with the Spanish colonial aesthetics of Mexico in mind. Together with their business partners, they have gone on to open Macleod’s Fish & Chips and Scottish Pub, three Rhein Haus locations, Stoneburner, and Beer Star. 

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rich & courtney fox and DUSTIN WATSON & matt Fundingsland
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rich & courtney fox and DUSTIN WATSON & matt Fundingsland

 operating owners
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 operating owners

Rich & Courtney and Matt & Dustin, close friends and all longtime restaurant managers & bartenders, were able to fulfill a dream of opening a restaurant together with the creation of Poquitos. Since opening Poquitos in 2011 they have gone on to open three Rhein Haus locations in Seattle, Denver, and Tacoma; Macleod's Scottish Pub with partner Alan Macleod; and most recently Southside Pizza located within Beer Star in White Center. 

Rich & Courtney and Matt & Dustin, close friends and all longtime restaurant managers & bartenders, were able to fulfill a dream of opening a restaurant together with the creation of Poquitos. Since opening Poquitos in 2011 they have gone on to open three Rhein Haus locations in Seattle, Denver, and Tacoma; Macleod's Scottish Pub with partner Alan Macleod; and most recently Southside Pizza located within Beer Star in White Center. 

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PETE Fjosne
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PETE Fjosne

EXECUTIVE CHEF
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EXECUTIVE CHEF

In 2010, Fjosne joined the team at Bastille Café & Bar as sous chef under Jason Stoneburner. In the fall of 2012, Bastille's owners, James Weimann and Deming Maclise, offered Fjosne the job as executive chef of Rhein Haus, their new German-style beer hall with indoor bocce ball.


Fjosne headed off to Germany for a 2 months of researching sausages, sauerkraut, pretzels, and all things Bavarian. Fjosne's hearty sausage program makes 150 to 250 pounds of all-natural, classic Bavarian sausages each day along with weekly small-batch specials. In 2015 Fjosne opened Rhein Haus Denver, and in 2017 opened the 3rd Rhein Haus in Tacoma, WA. He has appeared on the Cooking Channel's Unique Eats and Top Chef Season 15 "Now That's a Lot of Schnitzel."


Fjosne has also been featured on Travel Channel's "Food Paradise".

In 2010, Fjosne joined the team at Bastille Café & Bar as sous chef under Jason Stoneburner. In the fall of 2012, Bastille's owners, James Weimann and Deming Maclise, offered Fjosne the job as executive chef of Rhein Haus, their new German-style beer hall with indoor bocce ball.


Fjosne headed off to Germany for a 2 months of researching sausages, sauerkraut, pretzels, and all things Bavarian. Fjosne's hearty sausage program makes 150 to 250 pounds of all-natural, classic Bavarian sausages each day along with weekly small-batch specials. In 2015 Fjosne opened Rhein Haus Denver, and in 2017 opened the 3rd Rhein Haus in Tacoma, WA. He has appeared on the Cooking Channel's Unique Eats and Top Chef Season 15 "Now That's a Lot of Schnitzel."


Fjosne has also been featured on Travel Channel's "Food Paradise".

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Rhein Haus: Wally's:

Rhein Haus Denver

Rhein Haus Denver

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(303) 800.2652

1415 Market St

(303) 800.2652

1415 Market St

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OPEN FOR DINNER & BRUNCH

Wed–Fri: 3:00–10:00 PM & Sat: Noon–10:00 PM, Sun: Noon-9PM

OPEN FOR DINNER & BRUNCH

Wed–Fri: 3:00–10:00 PM & Sat: Noon–10:00 PM, Sun: Noon-9PM

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RHEIN HAUS © 2020

RHEIN HAUS © 2020

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