At Herb Niemann’s in Everson, customers can get their grass-fed and aged steak cooked any way they want.
Even if it’s on the grill longer than the staff at the steak and schnitzel house would recommend.
“If they want a well-done steak, we don’t advise it, but it’s your steak,” restaurant manager Angel Goering says with a chuckle.
If you don’t know much about beef — Herb Niemann’s comes from Nebraska — Goering and the staff are happy to educate you about the steaks served at the restaurant with its rustic stone fireplace and log cabin interior.
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For example, different cuts are better at different temperatures. A sirloin is great at medium rare. A rib eye is better when it’s medium, so the flavor of the fat can be cooked into the meat. As for that well-done steak, you’re probably asking for it because you don’t want to see any blood, but that can be achieved by cooking it medium-well.
The steaks are aged 28 to 32 days, and are all hand-cut and cooked to order to maximize tenderness and flavor. The favorite steak among customers is the T-bone.
We try to make it feel like anyone can come in and eat and get a great meal, and not feel like you’re going to have to break the bank or wear a tux.
Angel Goering, restaurant manager
If you don’t want steak, there are Bavarian-style dishes that include schnitzel and bratwurst, all made in-house. Customer favorites include the Schnitzel Champignon, a breaded cutlet topped with fresh mushrooms and creamy béarnaise sauce.
The restaurant, which includes a bar, has been open since 1993. As for Herb Niemann himself, he brings more than 50 years of experience to the eatery that bears his name.
Herb Niemann’s is out in the county, in Everson, so it’s approach is based on keeping the menu consistent for regulars, the atmosphere comfortable, and the prices easier on the wallet.
“Our motto is if it’s not broken, don’t fix it,” Goering says of the menu and keeping to what the restaurant knows best.
“We’re not an ‘oh my gosh I have to dress to the nines to go there’ restaurant. We’re not off-the-charts expensive,” she says. “We try to make it feel like anyone can come in and eat and get a great meal, and not feel like you’re going to have to break the bank or wear a tux.”