Chef Colby Reade is planning a menu based mostly on organic ingredients delivered daily ("I don't like refrigerators," he said), including smoked meats, a vegetarian menu, and pretzels and corn-nuts made in-house as bar food. A Sunday brunch is also in the works. An outdoor patio will have long Octoberfest-style tables and a fireplace.
The project originally faced opposition from noise-fearing neighbors, who sought to strictly limit the hours patrons would be able to use the patio. Following an appeal, Steins won the support of the City Council in July. The restaurant will be allowed to use its patio until 10 p.m. on week nights, and 11 p.m. on weekends, rather than the 6 p.m. cut-off imposed by the city's zoning administrator.