German beer halls, which occupy spaces ranging from dark cellars to temporary tents, don’t necessarily depend on architecture to foster gemütlichkeit—a sense of camaraderie. But San Francisco’s latest version, Radhaus (the third Bavarian-style restaurant in the city from twin restaurateurs Aaron and Matt Hulme), notably relies on its materiality and waterfront views to enhance the experience of dining on Wiener schnitzel, bierwurst, and nine types of Bavarian draft beer.

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