http://www.wurstkucherestaurant.com/
This was the invite:
Hey DC-ers~
We have a super special DC plan but it's in the Downtown artists'
district, Japan-town adjacent, and we thought the best time to have
this would be on a Sunday due to LA's cursed traffic.
I know it sounds sacrilegious, but this place is worth it. It's one
of those places that you will be excited to talk about. I don't know
how to pronounce it, but it's called Wurstküche Restaurant and it
looks like an abandoned warehouse from the outside. Inside however, is
a mirage of freshly made exotic sausages and gourmet german beers!
(And yes Niraj, there are even a variety of vegetarian sausages!!!)
Be advised there are only sausages, with various toppings, and these
gigantic double battered fries. And about a thousand delicious
gorgeous beers, ginger beers, and many more non-alcoholic exotic
drinks.
Here's an example of what you might eat, just to get your motor running:
"I'll have the Austin Blues - (hardwood smoked pork, hot and spicy,
tri-pepper) topped with Caramelized Onions, and honey mustard, and a
side of double dipped belgian fries, with White Truffle Oil and
Buttermilk Ranch dipping sauces. Oh, and to drink i'll take a
Reissdorf Kolsch - (light crisp fruit 4.80% 16oz.)"
DC FO LIFE!
Hope you all are excited and into it--
Here's the where and when.
When: Sunday, May 24, 2009 7 pm
Where:
Wurstküche Restaurant
800 E 3rd St
Los Angeles, CA 90013
(213) 687-4444
www.wurstkucherestaurant.com
Hours:
Mon-Wed. 11:00 a.m. - 10:00 p.m.
Thu-Sat. 11:00 a.m. - 12:00 a.m.
Sun. 11:00 a.m. - 10:00 p.m.
They don't take rez's and there is picnic style seating, but it's
pretty big so we should be cool-- Please RSVP though so we know who to
save seats for!
We have a super special DC plan but it's in the Downtown artists'
district, Japan-town adjacent, and we thought the best time to have
this would be on a Sunday due to LA's cursed traffic.
I know it sounds sacrilegious, but this place is worth it. It's one
of those places that you will be excited to talk about. I don't know
how to pronounce it, but it's called Wurstküche Restaurant and it
looks like an abandoned warehouse from the outside. Inside however, is
a mirage of freshly made exotic sausages and gourmet german beers!
(And yes Niraj, there are even a variety of vegetarian sausages!!!)
Be advised there are only sausages, with various toppings, and these
gigantic double battered fries. And about a thousand delicious
gorgeous beers, ginger beers, and many more non-alcoholic exotic
drinks.
Here's an example of what you might eat, just to get your motor running:
"I'll have the Austin Blues - (hardwood smoked pork, hot and spicy,
tri-pepper) topped with Caramelized Onions, and honey mustard, and a
side of double dipped belgian fries, with White Truffle Oil and
Buttermilk Ranch dipping sauces. Oh, and to drink i'll take a
Reissdorf Kolsch - (light crisp fruit 4.80% 16oz.)"
DC FO LIFE!
Hope you all are excited and into it--
Here's the where and when.
When: Sunday, May 24, 2009 7 pm
Where:
Wurstküche Restaurant
800 E 3rd St
Los Angeles, CA 90013
(213) 687-4444
www.wurstkucherestaurant.com
Hours:
Mon-Wed. 11:00 a.m. - 10:00 p.m.
Thu-Sat. 11:00 a.m. - 12:00 a.m.
Sun. 11:00 a.m. - 10:00 p.m.
They don't take rez's and there is picnic style seating, but it's
pretty big so we should be cool-- Please RSVP though so we know who to
save seats for!
It was a hugely popular DC. And for good reason!! AND i had just gotten engaged that very day, so I had a big shiny rock to show off.
This is a pronunciation note from Henry:
"wurstkuche" (sausage kitchen - pronounced verst - koohchuh (the ch is really a hebrew-esque guttural back of the throat thing that's impossible to type out in english)) sounds awesome.
I would say my post-dining review is: AWESOME and take everyone you know there. The highlight for me - besides the Philippino sweet pork, was the different glasses that the beers come in. So cool-- one looks like a beaker.
This death pose was deemed "Sausage OD"
I liked this place. Good Vibe, good beer, that was the night Sarah & Jessi were engaged! However, I thought the casings on the sausages were a bit too tough. I don't like wieners with resistance.
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