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Funkenhausen, the name an invented portmanteau loosely combining the German words for “spark” and “house,” is nominally a German restaurant, though, Steuer says, not a traditional one. “I’m cooking what excites me,” he said, “and what hopefully will excite others. German heritage and Southern hospitality.” For instance, the menu will serve traditional Bavarian pretzels, but with Southern accompaniments — pimento beer cheese and Alabama white barbecue sauce. A surf-and-turf creation will pair seared scallops and braised pork belly over sauerkraut puree, spicy mustard and sweet-and-sour plums. Cabbage rolls will be similarly offbeat, served cold with pickled and charred savoy cabbage stuffed with raw chopped beef, truffle aioli and shaved Gouda (cabbage roll, meet steak tartare). “We did that (cabbage roll) at a pop-up at BoeufHaus,” Steuer said, “and the reaction was just fantastic.” The space can accommodate about 125, but much of that capacity will be in the bar. Overhead beams and brass globe lights will create a German beer-hall effect.