Die Würste
Thirteen links.
One grill.
From the Bavarian original to Poland, Hungary, Austria and one detour through Louisiana — plus chicken and vegan links. Every one grilled to order, every one with a free topping.
How to eat one
The build
Pick a link, pick your toppings, done. There is no wrong answer, only strong opinions.
Pick your link
Thirteen sausages, from the $14.99 Bratwurst to the cheese-loaded Käsekrainer — or the $40 Sausage Plate for the table. If you cannot decide, the counter has opinions.
Pick your free topping
One topping is on us. Sauerkraut, peppers, caramelized onions, pickles or pretzel cheese — extras $1.50 each, as many as the roll can carry.
Add a side and a bier
German fries, potato wedges or a warm pretzel on the side, and something cold from the eight taps.
A word on heat
Spicy, but honest about it
Central Europe does paprika warmth, not chilli violence — so our heat climbs in steps, and the menu tells you exactly which step you are on.
The Debreziner and Kolbász bring slow paprika warmth. The Andouille and Jalapeño Cheddar turn it up. The Spicy Italian is the top of the board.
Heat scale
1 — Warm. Debreziner, Hungarian Kolbász. Paprika, not chilli.
2 — Hot. Andouille, Jalapeño Cheddar. A proper kick.
3 — Sharp. Spicy Italian. Fennel and real chilli.
Pretzel cheese topping takes the edge off anything. So does a Hefeweizen.