All posts tagged as German Restaurant

19 Feb

Wurstkuche – The Denver Post

In Restaurant Construction by John Murawski / February 19, 2015 / 0 Comments

Wurstküche, a hit in California, seeks to woo Denver diners

Wurstküche, a Californian twist on the traditional German sausage grill and beer hall, plans to open Monday at the edge of Denver’s Five Points neighborhood.

“There’s no polka, but there will be DJs on Friday and Saturday nights,” said Tyler Wilson, who launched the first Wurstküche in 2008 in the Los Angeles Arts District with cousin Joseph Pitruzzelli.

The L.A. restaurant serves more than than 5,000 meals a week, and its success allowed the pair to expand, first to Venice Beach in 2011 and now Denver, at 2036 Broadway.

The craft focus at Wurstküche isn’t on the beer but rather the sausages. They range from a traditional bratwurst and bockwurst for $6, to gourmet offerings such as mango jalapeño with chicken and turkey for $7, to more exotic rattlesnake and rabbit or pheasant with herbs for $8.

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04 Feb

Wurstkuche – LA Weekly

In Restaurant Construction by John Murawski / February 4, 2009 / 0 Comments

IN THE WURST WAY: DOWNTOWN’S WURSTKUCHE SERVES UP BOHEMIA ON A TOASTED ROLL

Sausage exotica: A link of buffalo, beef, pork and chipotle peppers topped with more peppers and served with fries and plenty of beer. - Anne Fishbein

Sausage exotica: A link of buffalo, beef, pork and chipotle peppers topped with more peppers and served with fries and plenty of beer. – Anne Fishbein

There may be no more universal pleasure in the world of meat than a well-made sausage plucked straight from the fire, filmed with a bubbling mantle of grease, and thrust at you when it is still so hot that you bobble it back and forth between your hands because you are afraid of scorching your fingers. If it has been cooked properly, the skin — natural casing, of course — crackles under your teeth before it gives way with a distinct, almost audible pop, and your mouth is flooded with torrents of burning juice, garlicky and rich, with a touch of hot spice and the sweet, carnal essence of flesh. Such a sausage demands beer. And then another sausage. And then another beer. Repeat until full.

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